Betty Boop Cake

The moment I pulled that first bright red cake from the oven, watching steam curl off the sides like something out of a cartoon, my whole kitchen felt more animated. Id spent weeks researching Betty Boop references, sketching hair shapes on sticky notes, and practicing that perfect eyelash curl with scraps of black fondant. My roommate walked in, caught me sculpting tiny white hearts for eye highlights, and simply asked whose birthday I was secretly planning. It wasnt for anyone special really, just me wanting to see if I could capture that playful jazz age charm in butter and sugar.

I made this cake for my nieces sixth birthday, assuming the kids would flock to it while the adults politely took small slices. But the moment I carried it out, my mothers eyes lit up and she started humming Betty Boop themes from her own childhood watching old cartoons with her grandmother. The children loved the bright colors, but the real magic was watching three generations gather around, pointing out fondant details and trading memories about Saturday morning cartoons.

Ingredients

• All-purpose flour: Provides the structure for those velvety red layers
• Granulated sugar: Sweetens while helping create that tender red velvet crumb
• Baking powder: Gives the cake its gentle rise without being too dense
• Salt: Balances sweetness and enhances all the other flavors
• Unsalted butter: Room temperature butter creamed properly creates the cakes tender foundation
• Large eggs: Bind everything together while adding richness and structure
• Whole milk: Creates moisture and tenderness in every bite
• Vanilla extract: Pure vanilla adds warmth behind all that dramatic red color
• Red gel food coloring: Gel coloring delivers that true cartoon red without thinning your batter
• Cream cheese: The tangy backbone of the buttercream that makes people ask what your secret is
• Powdered sugar: Sifted sugar prevents lumps and creates silky smooth frosting
• Black fondant: Creates that iconic hair silhouette that makes the character instantly recognizable
• White fondant: Perfect for those expressive eyes and playful heart shaped highlights
• Red fondant: Forms those famous lips and any decorative headband details
• Cornstarch: Keeps fondant from sticking to your work surface during rolling

Instructions

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Preheat and prepare your pans:

Preheat your oven to 350°F and grease two 8-inch round pans, lining bottoms with parchment paper for easy release

Whisk the dry ingredients:

In a medium bowl, whisk together flour, baking powder, and salt until well combined

Cream butter and sugar:

Beat butter and sugar on medium speed for about 3 minutes until light and fluffy

Add eggs and vanilla:

Add eggs one at a time, beating well after each, then stir in vanilla extract

Combine wet and dry:

Alternate adding flour mixture and milk in three additions, beginning and ending with flour

Create the signature red:

Mix in red gel food coloring until batter reaches that deep cartoon red you are after

Bake the layers:

Divide batter evenly between pans and bake for 25 to 30 minutes until a toothpick comes out clean

Cool completely:

Let cakes rest in pans for 10 minutes, then invert onto wire racks until fully cool

Make the buttercream:

Beat cream cheese and butter until smooth, then gradually add powdered sugar until fluffy

Assemble the cake:

Trim domes level, stack with buttercream between layers, then apply a crumb coat and chill

Apply final frosting:

Spread a final smooth coat of buttercream and chill until firm for fondant application

Create the hair silhouette:

Roll black fondant to 1/8-inch thickness and cut out Betty Boops signature hair shape

Form facial features:

Cut large white circles for eyes, small hearts for highlights, and red lips from fondant

Decorate the cake:

Place black hair on the chilled cake, attach eyes and lips with buttercream, add eyelashes

Add final touches:

Create a red fondant headband if desired and add any extra decorative elements

Rest before serving:

Let the completed cake rest at room temperature for 30 minutes before slicing and serving

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Something about serving this cake transforms an ordinary dessert table into a conversation starter. People lean in closer, snap photos, and suddenly everyone is remembering their first time seeing a Betty Boop cartoon or sharing stories about animated characters they loved growing up. Food becomes storytelling, and that playful black and white face becomes the opening chapter.

Making The Face Recognizable

The secret to Betty Boops instantly recognizable face lies in the proportions of those enormous eyes and the dramatic curve of her hair. I keep a printed reference image nearby while working, constantly stepping back to check if the silhouette reads correctly from across the room. The spiky eyelashes matter as much as the lip shape, sometimes more.

Working With Fondant

Fondant can feel intimidating until you treat it like edible playdough, keeping it covered when not working to prevent drying. I learned to roll from the center outward using even pressure, rotating the disc frequently to maintain a uniform thickness. Any tears or cracks can usually be smoothed with a gentle touch and the warmth of your fingers.

Timing Your Decoration

The most frustrating moment comes when you have spent hours sculpting fondant features only to realize your buttercream has softened too much to hold them in place. I now prepare all fondant decorations a day ahead, storing them flat between parchment paper in an airtight container. This way I can focus entirely on placement and positioning without racing against melting frosting.

• Work quickly once buttercream is firm but still cold to the touch
• Keep a small bowl of water nearby to smooth fondant edges if needed
• Step back frequently to check the overall effect from a distance

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

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There is something joyful about serving a cake that makes people smile before they even take a bite, like you have baked a little moment of happiness right into the celebration.

Recipe FAQs

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

Yes, 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.

→ Do I need special tools for the fondant decorations?

Basic fondant tools include a rolling pin, small sharp knife or fondant cutters, and a smooth work surface dusted with cornstarch. A template helps achieve the signature hair silhouette shape.

→ How do I store the finished cake?

Keep refrigerated in a cake box or covered container for up to 4 days. Bring to room temperature 30 minutes before serving for the best texture and flavor.

→ Can I use store-bought fondant instead of making my own?

Absolutely. Store-bought fondant works perfectly for this project and comes in various colors including black, white, and red. Knead until pliable before rolling.

→ What if I don't have red gel food coloring?

Red gel coloring provides the most vibrant hue without thinning the batter. Liquid food coloring works but may require more drops and could affect the batter consistency slightly.

→ Is this cake suitable for beginners?

The red velvet base is beginner-friendly, but the fondant decoration work requires patience and some practice. Consider starting with simpler fondant shapes before attempting the full Betty Boop design.