Betty Boop Cake

Bring a touch of vintage animation to your dessert table with this stunning Betty Boop Cake. Velvety red layers deliver a tender crumb that contrasts perfectly against smooth, tangy cream cheese buttercream. This recipe is designed for those who want to create a centerpiece that is as delicious as it is visually captivating, featuring the iconic silhouette of the beloved cartoon star.

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Creating the Betty Boop silhouette is a rewarding artistic process. By using simple fondant shapes and a bold color palette of red, white, and black, you can transform a classic round cake into a piece of edible pop art. Whether you are hosting a themed party or celebrating a classic animation fan, this cake is sure to impress.

Ingredients

• For the Cake
• 2 cups (250 g) all-purpose flour
• 1 ½ cups (300 g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (115 g) unsalted butter, at room temperature
• 2 large eggs, at room temperature
• ¾ cup (180 ml) whole milk
• 2 teaspoons vanilla extract
• 1 tablespoon red gel food coloring (adjust for deep color)
• For the Cream Cheese Buttercream
• 8 ounces (225 g) cream cheese, at room temperature
• ½ cup (115 g) unsalted butter, at room temperature
• 4 cups (500 g) powdered sugar, sifted
• For Decoration
• 8 ounces (225 g) black fondant
• 4 ounces (115 g) white fondant
• 2 ounces (55 g) red fondant
• 1 teaspoon edible pearl dust or luster dust (optional)
• Cornstarch (for rolling fondant)
• Other
• Cake board
• 2 x 8-inch round cake pans
• Parchment paper

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Instructions

Step 1

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

Step 2

In a medium bowl, whisk together flour, baking powder, and salt; set aside.

Step 3

In a large bowl, cream butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.

Step 4

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Step 5

Reduce mixer speed to low and alternately add flour mixture and milk in three additions, beginning and ending with flour. Scrape down bowl as needed.

Step 6

Mix in red gel food coloring until the batter is uniformly deep red.

Step 7

Divide batter evenly between prepared pans and smooth tops with a spatula.

Step 8

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.

Step 9

Let cakes rest in pans for 10 minutes, then invert onto wire racks to cool completely.

Step 10

While cakes cool, prepare cream cheese buttercream: beat cream cheese and butter together on medium speed until smooth, about 2 minutes.

Step 11

Gradually add powdered sugar, one cup at a time, beating on low speed until incorporated. Increase speed to medium and beat until light and fluffy, about 3 minutes.

Step 12

Trim cake domes level with a serrated knife. Place one layer on the cake board and spread a layer of buttercream on top. Carefully place the second layer on top.

Step 13

Apply a thin crumb coat of buttercream around the entire cake. Chill in refrigerator for 20 minutes to set.

Step 14

Apply a final coat of buttercream and smooth sides and top with a cake scraper or offset spatula.

Step 15

Dust a clean 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. Transfer onto parchment.

Step 16

Roll white fondant and cut out two large circles for eyes and small hearts for highlights. Roll red fondant and cut out lips. Dust with edible pearl dust if desired.

Step 17

Once the cake is chilled and frosting is firm, gently drape black fondant hair silhouette over the front of the cake, trimming excess at the base. Attach white fondant eyes and red lips with a small dab of buttercream.

Step 18

Use extra black fondant to pipe or cut out eyelashes and eyebrows. Position them around the eyes.

Step 19

Optionally, roll a thin coil of red fondant into Betty Boops decorative headband and place across the top edge of the hair silhouette.

Step 20

Add any final touches such as a small sugar flower or edible sparkles around the base.

Step 21

Allow the decorated cake to rest at room temperature for 30 minutes before slicing and serving.

Zusatztipps für die Zubereitung

For extra stability, insert wooden dowels through both cake layers before final frosting. Fondant decorations can be prepared a day ahead and stored in an airtight container at room temperature to ensure they are ready for assembly.

Varianten und Anpassungen

For a classic red velvet flavor, substitute 1 teaspoon cocoa powder and 1 teaspoon white vinegar in the batter. You may also swap cream cheese buttercream for Swiss meringue buttercream for a lighter, silkier finish.

Serviervorschläge

Serve this playful cake with fresh berries or a dollop of whipped cream for a festive presentation. The tartness of fresh fruit complements the rich cream cheese frosting beautifully.

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With its striking red interior and iconic exterior, this Betty Boop cake is more than just a dessert; it is a conversation piece. Take your time with the fondant details to truly capture her charm, and enjoy the delicious results with your guests.

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Recipe FAQ

→ Can I prepare parts of this cake in advance?

Yes, the cake layers can be baked a day ahead and stored wrapped tightly at room temperature. The fondant decorations can also be cut out and stored in an airtight container at room temperature for up to 2-3 days before assembly.

→ What if I don't want to use cream cheese buttercream?

You can substitute the cream cheese buttercream with a Swiss meringue buttercream for a lighter, silkier finish. Ensure it's stable enough to hold the fondant decorations.

→ How can I achieve a deeper red color for the cake layers?

Using a high-quality gel food coloring is key. Adjust the amount as needed until you achieve your desired vibrant hue. Some brands offer 'super red' or 'no-taste red' options that work well for a vivid result.

→ Are there any tips for working with fondant?

Always dust your work surface and rolling pin lightly with cornstarch to prevent sticking. Work quickly, as fondant can dry out. If it becomes too stiff, knead it briefly to soften. Use templates for intricate shapes to ensure accuracy and a clean finish.

→ How should I store the finished Betty Boop cake?

Store the decorated cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm, or if you prefer, you can refrigerate it. However, bring it to room temperature for at least 30 minutes before serving for optimal flavor and texture.

→ Can I make this cake in different pan sizes?

Yes, you can adjust the pan size, but baking times will vary. For instance, using 9-inch pans might reduce baking time slightly, while smaller pans or cupcakes will require less time. Always test for doneness with a toothpick inserted into the center.