Pin It My niece walked into the kitchen wearing a polka-dot headband and announced she wanted a cake that looked like a cartoon. I panicked for a second, then remembered the classic Betty Boop silhouette and how fondant could turn frosting into something magical. The deep red velvet layers would be hidden under smooth buttercream, waiting to surprise everyone at the first slice. I spent that afternoon sketching hair shapes on parchment paper, laughing at my wobbly attempts. By evening, the cake sat on the counter with shiny black curls and those unmistakable wide eyes staring back at us.
I made this for a vintage movie night with friends who grew up watching old cartoons on Saturday mornings. When I carried it out, someone gasped and another started humming the Betty Boop theme song. We ate slices on mismatched plates while black-and-white films flickered on the wall. The cake disappeared faster than I expected, and I found myself wishing I had baked a third layer.
Ingredients
- All-purpose flour: Forms the structure of the cake, measure it correctly by spooning into the cup and leveling off to avoid dense layers.
- Granulated sugar: Sweetens and helps create that light, fluffy crumb when creamed with butter.
- Baking powder: Gives the cake its rise, make sure yours is fresh or the layers will stay flat.
- Salt: A small amount sharpens all the other flavors and keeps the sweetness from overwhelming.
- Unsalted butter: Use room temperature butter so it creams smoothly and blends evenly into the batter.
- Eggs: Bind everything together and add richness, let them sit out for 20 minutes before mixing.
- Whole milk: Keeps the crumb tender and moist, avoid skim or the texture will suffer.
- Vanilla extract: Adds warmth and depth, use pure extract for the best flavor.
- Red gel food coloring: Gel gives you vibrant color without thinning the batter, start with a tablespoon and adjust.
- Cream cheese: Must be at room temperature or the buttercream will turn lumpy and refuse to blend.
- Powdered sugar: Sift it to avoid gritty frosting, it dissolves faster and spreads smoother.
- Black fondant: Rolls out beautifully for hair silhouettes, dust your surface with cornstarch to prevent sticking.
- White fondant: Perfect for those iconic round eyes, use a circle cutter or a glass for clean edges.
- Red fondant: Shapes the lips and headband, knead it warm so it stays pliable.
- Edible pearl dust: Optional but it makes the eyes sparkle under lights.
- Cornstarch: Keeps fondant from sticking to your rolling pin and work surface.
Instructions
- Prep Your Pans:
- Preheat oven to 350°F and grease two 8-inch round pans, then line the bottoms with parchment circles. This prevents sticking and makes turning out the cakes effortless.
- Mix Dry Ingredients:
- Whisk together flour, baking powder, and salt in a medium bowl. Set it aside so everything is ready when you need it.
- Cream Butter and Sugar:
- Beat butter and sugar on medium speed until the mixture turns pale and fluffy, about 3 minutes. Scrape down the sides of the bowl to catch any hidden pockets.
- Add Eggs and Vanilla:
- Drop in eggs one at a time, beating well after each addition, then stir in vanilla extract. The batter should look smooth and glossy.
- Alternate Wet and Dry:
- With the mixer on low, add flour mixture and milk in three parts, starting and ending with flour. This keeps the batter from curdling or turning tough.
- Color the Batter:
- Mix in red gel food coloring until the batter turns a deep, uniform red. Adjust the amount if you want a darker or softer shade.
- Fill and Bake:
- Divide batter evenly between the two pans and smooth the tops with a spatula. Bake for 25 to 30 minutes, rotating pans halfway through for even browning.
- Cool Completely:
- Let cakes rest in the pans for 10 minutes, then turn them out onto wire racks. They need to cool fully before frosting or the buttercream will melt.
- Make the Buttercream:
- Beat cream cheese and butter together on medium speed until smooth, about 2 minutes. Gradually add powdered sugar one cup at a time, then beat on medium until light and fluffy.
- Level and Layer:
- Trim the domed tops off each cake with a serrated knife, then place one layer on a cake board. Spread buttercream on top and gently set the second layer over it.
- Crumb Coat:
- Apply a thin layer of buttercream all over the cake to seal in crumbs. Chill in the refrigerator for 20 minutes so the frosting sets firm.
- Final Frosting:
- Spread a thicker coat of buttercream over the chilled cake and smooth the sides and top with a cake scraper or offset spatula. Aim for clean, even coverage.
- Roll Black Fondant:
- Dust your work surface with cornstarch and roll black fondant to about 1/8-inch thickness. Cut out Betty Boops hair silhouette using a template or freehand, then transfer it onto parchment.
- Cut Eyes and Lips:
- Roll white fondant and cut two large circles for eyes, plus small hearts for highlights. Roll red fondant and cut out lips, then dust everything with edible pearl dust if you like.
- Attach Fondant Features:
- Once the frosting is firm, drape the black hair silhouette 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 eyelashes and eyebrows, then position them around the eyes. Roll a thin coil of red fondant for a headband and place it across the top edge of the hair.
- Finish and Rest:
- Add final touches like a sugar flower or edible sparkles around the base. Let the cake rest at room temperature for 30 minutes before slicing so the fondant settles.
Pin It The first time I served this cake, a friend took a photo before anyone could cut into it. She said it felt too pretty to eat, but five minutes later we were all fighting over the corner pieces with extra frosting. That cake taught me that food can be art and still taste incredible, and that sometimes the best compliment is silence followed by requests for seconds.
Storing and Serving
This cake keeps well in the refrigerator for up to four days, covered loosely with plastic wrap to protect the fondant. Bring it to room temperature 30 minutes 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 at room temperature, saving you time on the day of the party.
Flavor Variations
For a classic red velvet twist, substitute 1 teaspoon cocoa powder and 1 teaspoon white vinegar into the batter for that subtle chocolate tang. Swap the cream cheese buttercream for Swiss meringue buttercream if you want a lighter, silkier finish that still holds up under fondant. You can also tint the cake batter pink instead of red for a softer, pastel version that feels more whimsical.
Presentation Ideas
Serve slices on white plates with a scattering of fresh raspberries or strawberries to echo the red theme. A small dollop of whipped cream on the side balances the richness and adds a cloud of lightness. For parties, set the cake on a vintage cake stand and surround the base with edible sparkles or sugar pearls for extra drama.
- Insert wooden dowels through both layers before final frosting if you need extra stability for transport.
- Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices that show off the red layers.
- Leftover fondant scraps can be kneaded together and stored in an airtight container for future projects.
Pin It This cake turns any gathering into a celebration, and every slice reminds you that baking can be playful and delicious at the same time. Make it once and you will find yourself looking for excuses to bake it again.
Recipe FAQs
- → What makes this dessert advanced?
The fondant work requires patience and practice. Creating Betty Boop's silhouette hair, expressive eyes, and signature lips demands steady hands and attention to detail. Crumb-coating and achieving smooth buttercream sides also takes technique. Allow extra time for your first attempt.
- → Can I make the red layers ahead?
Absolutely. Bake the layers up to two days in advance, wrap tightly in plastic, and store at room temperature. You can also freeze wrapped layers for up to three months. Thaw overnight before frosting and decorating.
- → What's the best way to achieve deep red color?
Use high-quality gel food coloring rather than liquid. Gel colors are more concentrated and won't thin your batter. Start with one tablespoon, then add more drop by drop until you reach the desired vibrant hue. Liquid coloring can affect the texture.
- → How do I prevent fondant from sagging?
Roll fondant evenly to about 1/8-inch thickness. Thicker pieces become heavy and may slide. For large pieces like the hair silhouette, consider inserting wooden dowels through the cake for support. Keep frosted cake chilled until placing fondant decorations.
- → Can I use store-bought fondant?
Yes, store-bought fondant works perfectly for decorations. White, black, and red fondant are readily available at craft stores and baking supply shops. Homemade fondant tends to be softer, so store-bought often holds shapes better for detailed work like eyelashes and eyebrows.
- → What if I don't have gel food coloring?
Liquid food coloring works but requires more drops to achieve the same intensity. Be careful not to add too much liquid, which can affect batter consistency. Alternatively, use red velvet cake mix or natural beet powder for color, though the result may be more rust than bright red.
- → How should I store the finished creation?
Keep refrigerated due to the cream cheese frosting. Cover loosely with a cake dome or plastic wrap to prevent the fondant from softening. Bring to room temperature 30 minutes before serving for optimal texture and flavor. Best consumed within 3-4 days.