Betty Boop Cake

My niece gasped when she saw the glossy black hair swooping across the cake, those wide cartoon eyes catching the kitchen light. I had spent the afternoon wrestling with fondant, cornstarch dusting my elbows, convinced I'd never get Betty Boop's silhouette just right. But when that final curl settled into place and the red lips went on, the whole thing snapped into focus. She clapped so hard I thought the table would shake.

I made this for my sister's birthday party, a vintage cartoon theme she'd been planning for weeks. The cake sat on a white pedestal in the center of the table, surrounded by black and red streamers. Every guest took a photo before we cut into it, and I realized the cake had become the centerpiece of every conversation. It felt less like dessert and more like a guest of honor.

Ingredients

• All-purpose flour: This gives the cake structure without weighing it down, and sifting it once helps avoid lumps in the batter.
• Granulated sugar: Creaming it with butter creates air pockets that keep the layers light and tender.
• Baking powder: Fresh powder is essential for a good rise, so check the expiration date before you start.
• Unsalted butter (for cake): Room temperature butter blends smoothly and holds onto air when you cream it with sugar.
• Eggs: Let them sit on the counter for twenty minutes so they incorporate without deflating your batter.
• Whole milk: The fat content keeps the crumb moist and adds richness that low-fat milk just can't match.
• Vanilla extract: A good pure extract brightens the flavor and balances the sweetness of the frosting.
• Red gel food coloring: Gel gives you a deep, vibrant red without thinning the batter like liquid coloring does.
• Cream cheese: Softened fully so it whips into the buttercream without leaving lumps.
• Unsalted butter (for buttercream): Again, room temperature is key for a silky, spreadable frosting.
• Powdered sugar: Sifting it prevents gritty patches and makes the buttercream cloud-light.
• Black fondant: Rolling it thin keeps it pliable and easy to drape over the curves of the cake.
• White fondant: Perfect for those big cartoon eyes that give Betty Boop her signature look.
• Red fondant: A small amount goes a long way for lips and accents.
• Edible pearl dust: A whisper of shimmer on the fondant makes the whole design pop under any light.
• Cornstarch: Dust your work surface lightly to keep fondant from sticking without drying it out.

Instructions

Prep Your Pans:

Preheat your oven to 350°F (175°C) and grease two 8-inch round pans, then line the bottoms with parchment circles. This prevents sticking and gives you clean edges when you turn the cakes out.

Mix the Dry Ingredients:

Whisk together flour, baking powder, and salt in a medium bowl until evenly combined. Set it aside so it's ready when you need it.

Cream Butter and Sugar:

Beat butter and granulated sugar on medium speed for about three minutes until the mixture looks pale and fluffy. This step builds the structure that keeps your cake tender.

Add Eggs and Vanilla:

Add eggs one at a time, beating well after each addition, then stir in vanilla extract. Scrape down the bowl to catch any butter clinging to the sides.

Alternate Wet and Dry:

With the mixer on low, add the flour mixture and milk in three additions, starting and ending with flour. This method keeps the batter smooth and prevents overmixing.

Color the Batter:

Stir in red gel food coloring until the batter is a uniform deep red. The color will lighten slightly as it bakes, so aim for bold.

Fill and Bake:

Divide batter evenly between the two pans and smooth the tops with a spatula. Bake for 25 to 30 minutes, rotating the pans halfway through for even browning.

Cool the Cakes:

Let the cakes rest in their pans for ten minutes, then invert onto wire racks to cool completely. Frosting warm cake will melt your buttercream and ruin the smooth finish.

Make the Buttercream:

Beat cream cheese and butter together on medium speed until smooth and creamy, about two minutes. Gradually add powdered sugar one cup at a time, then increase speed and beat until light and fluffy.

Level and Layer:

Trim any domed tops with a serrated knife so the layers sit flat. Place one layer on your cake board and spread buttercream on top, then carefully add the second layer.

Crumb Coat:

Apply a thin layer of buttercream all over the cake to seal in crumbs. Chill for twenty minutes so the frosting firms up.

Final Frosting:

Spread a thicker coat of buttercream over the entire cake and smooth the sides and top with a cake scraper or offset spatula. Take your time here for a clean canvas.

Roll Out the Fondant:

Dust your work surface with cornstarch and roll black fondant to about 1/8-inch thickness. Cut out Betty Boop's hair silhouette using a template or freehand.

Cut the Features:

Roll white fondant and cut two large circles for eyes, plus small hearts for highlights. Roll red fondant and cut out lips, dusting with edible pearl dust if you want extra shine.

Apply the Decorations:

Once the frosting is firm, gently drape the black fondant hair over the front of the cake and trim any excess at the base. Attach the white eyes and red lips with tiny dabs of buttercream.

Add Details:

Use extra black fondant to pipe or cut out eyelashes and eyebrows, positioning them around the eyes. Roll a thin coil of red fondant into a headband and place it across the top edge of the hair if desired.

Final Touches:

Add a small sugar flower or edible sparkles around the base for extra flair. Let the decorated cake rest at room temperature for thirty minutes before slicing.

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When I finally sliced into that cake, the red layers looked almost jewel-like against the white frosting. My niece insisted on saving one of the fondant eyes as a keepsake, wrapping it in tissue paper like a treasure. It reminded me that some cakes aren't just about flavor, they're about the memory you build around them.

Making the Fondant Work

Fondant can feel intimidating if you've never worked with it, but treating it like play dough helps. I keep a small bowl of cornstarch nearby to dust my hands and the rolling pin, which prevents sticking without drying out the fondant. If a piece tears, I press it back together with damp fingers and smooth the seam. The key is working quickly so the fondant doesn't dry out before you position it on the cake.

Getting That Deep Red Color

Liquid food coloring turns your batter into soup before it turns it red, so gel is the only way to go. I add it gradually, mixing after each squeeze, because it's easier to darken than to lighten. The batter might look almost burgundy in the bowl, but it will lighten as it bakes. If you want a true red velvet flavor, swap in a teaspoon of cocoa powder and a teaspoon of white vinegar for a subtle tang.

Storing and Serving

This cake holds up well at room temperature for a day, but if your kitchen is warm, refrigerate it loosely covered. Bring it back to room temperature before serving so the buttercream softens and the flavors open up. Fondant decorations can be made a day ahead and stored in an airtight container, which saves you time on the day of the party.

• Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean edges.
• Serve with fresh berries or a dollop of whipped cream to balance the richness.
• Leftover cake keeps covered in the fridge for up to three days.

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Every time I make this cake, I think about how much joy a little creativity can bring to a table. It's a reminder that baking isn't just about following steps, it's about making something that makes people smile.

Recipe Questions & Answers

→ Can I make the red velvet layers ahead of time?

Absolutely. Bake and cool the layers completely, then wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and decorating.

→ Is fondant difficult to work with for beginners?

Fondant requires some practice, but Betty Boop's iconic features are quite forgiving. Start with simple shapes like circles for eyes and basic curves for hair. Work in small pieces and keep unused fondant covered to prevent drying.

→ Can I substitute the cream cheese buttercream?

Yes, Swiss meringue buttercream creates a lighter, silkier finish that holds up beautifully under fondant. Traditional American buttercream also works, though it will be sweeter.

→ How do I achieve the deep red color?

Use gel food coloring rather than liquid for the most vibrant color without affecting the batter consistency. Start with 1 tablespoon and add more as needed for your desired shade.

→ What size cake pans work best?

Two 8-inch round pans create the ideal proportions for the Betty Boop design. The height allows enough space for the hair silhouette to drape naturally without overwhelming the cake structure.

→ Can I prepare fondant decorations in advance?

Yes, shape the eyes, lips, and hair pieces up to 2 days ahead. Store flat in an airtight container at room temperature, layered with parchment paper to prevent sticking.