Betty Boop Cake

My neighbor peeked over the fence one Saturday morning and asked what I was working on. I held up a mixing bowl streaked with red batter and said, "Betty Boop." She laughed, thinking I was joking, until I showed her the sketch taped to my fridge. The idea came from my niece's obsession with vintage cartoons, and I wanted to surprise her with something bold, playful, and entirely edible. That cake ended up stealing the show at her party, and now every time I roll black fondant, I think of her squealing over those big cartoon eyes.

The first time I served this cake, I watched a table full of adults go silent mid-conversation when I brought it out. One friend finally said, "I don't even want to cut it," but within minutes, forks were clinking and everyone was asking how I got the layers so red. I realized then that a cake this fun doesn't just taste good, it gives people permission to be kids again, even if only for dessert.

Ingredients

• All-purpose flour: This gives structure without being too dense, and sifting it once before measuring helps the crumb stay tender.
• Granulated sugar: It sweetens and also helps create that soft, moist texture when creamed with butter.
• Baking powder: Fresh baking powder is key, mine sat too long once and the layers barely rose.
• Unsalted butter (for cake): Room temperature butter creams beautifully and distributes evenly through the batter.
• Eggs: Bring them to room temperature so they blend smoothly and don't seize the butter.
• Whole milk: The fat in whole milk keeps the cake moist and adds a subtle richness.
• Vanilla extract: Use pure extract if you can, the flavor is noticeably warmer and rounder.
• Red gel food coloring: Gel color is concentrated, so you need less and the batter won't get watery.
• Cream cheese: Softened cream cheese blends without lumps and gives the frosting that signature tang.
• Unsalted butter (for buttercream): This balances the cream cheese and makes the frosting pipeable and smooth.
• Powdered sugar: Sifting it prevents gritty frosting and helps it whip up light and fluffy.
• Black fondant: Pre-made black fondant saves time and avoids the mess of tinting white fondant with gel.
• White fondant: Essential for those big cartoon eyes, and it holds its shape beautifully.
• Red fondant: A small amount goes a long way for lips and accents.
• Edible pearl dust: Optional, but it adds a glossy, polished finish to fondant details.
• Cornstarch: Dusting your work surface with this keeps fondant from sticking without adding grease.

Instructions

Prepare your pans:

Preheat the oven to 350°F and grease two 8-inch round pans, then line the bottoms with parchment circles. This simple step prevents sticking and makes releasing the cakes so much easier.

Mix the dry ingredients:

Whisk together flour, baking powder, and salt in a medium bowl. Set it aside so it's ready to fold in later without overmixing.

Cream butter and sugar:

Beat room-temperature butter and granulated sugar on medium speed for about 3 minutes until the mixture looks pale and fluffy. This aerates the batter and gives you a lighter crumb.

Add eggs and vanilla:

Add eggs one at a time, beating well after each, then stir in vanilla extract. The batter should look smooth and cohesive.

Alternate wet and dry:

On low speed, add the flour mixture and milk in three parts, starting and ending with flour. Scrape down the bowl between additions to keep everything evenly mixed.

Color the batter:

Stir in red gel food coloring until the batter is a deep, uniform red. The color will deepen slightly as it bakes.

Divide and bake:

Divide the batter evenly between the two pans and smooth the tops with a spatula. Bake for 25 to 30 minutes, rotating the pans halfway through, until a toothpick comes out clean.

Cool completely:

Let the cakes rest in their pans for 10 minutes, then turn them out onto wire racks. Make sure they're fully cool before frosting or they'll melt the buttercream.

Make the buttercream:

Beat cream cheese and butter together until smooth, about 2 minutes. Gradually add sifted powdered sugar one cup at a time, then increase speed and beat until light and fluffy, about 3 minutes.

Level and stack:

Use a serrated knife to trim any domed tops so the layers sit flat. Place one layer on a cake board, spread buttercream on top, then gently place the second layer.

Apply crumb coat:

Spread a thin layer of buttercream all over the cake to seal in crumbs. Chill for 20 minutes until firm.

Final frosting:

Apply a thicker coat of buttercream and smooth the sides and top with an offset spatula or cake scraper. The smoother the base, the better the fondant will look.

Roll black 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, then transfer it onto parchment.

Cut white and red details:

Roll white fondant and cut two large circles for eyes and small hearts for highlights. Roll red fondant and cut out lips, then dust with edible pearl dust if you want a little shimmer.

Attach fondant pieces:

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

Add eyelashes and brows:

Use extra black fondant to cut or pipe eyelashes and eyebrows. Position them around the eyes for that classic cartoon expression.

Optional headband:

Roll a thin coil of red fondant into a decorative headband and place it across the top edge of the hair silhouette. It adds a fun finishing touch.

Final touches:

Add any extra details like a small sugar flower or edible sparkles around the base. Let the decorated cake rest at room temperature for 30 minutes before slicing.

Pin it

I brought this cake to a potluck once, and three people asked if I'd made it myself or ordered it from a bakery. That moment made all the frosting smudges and fondant mishaps worth it. There's something magical about turning simple ingredients into something that makes people smile before they even taste it.

How to Store and Serve

This cake keeps well in the refrigerator for up to four days if covered loosely with plastic wrap or stored in a cake dome. Bring it to room temperature about an hour before serving so the buttercream softens and the flavors open up. If you need to transport it, chill it first so the frosting firms up and the fondant details stay in place.

Customizing the Flavor

For a classic red velvet twist, add 1 teaspoon of cocoa powder and 1 teaspoon of white vinegar to the batter. If you prefer a lighter frosting, swap the cream cheese buttercream for Swiss meringue buttercream, which is silkier and less sweet. You can also infuse the buttercream with a drop of almond extract for a subtle nutty note that pairs beautifully with the red cake.

Make-Ahead Tips

I always make the fondant decorations a day ahead and store them in an airtight container at room temperature so they firm up and are easier to handle. The cake layers can be baked, cooled, and wrapped tightly in plastic wrap, then frozen for up to two weeks. Thaw them overnight in the fridge before assembling, and the texture stays just as tender.

• Insert wooden dowels through both layers before final frosting if you need extra stability for transport.
• Use a turntable when frosting to get smoother sides and save your wrist from awkward angles.
• Keep a damp cloth nearby when working with fondant to prevent it from drying out too quickly.

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Every time I make this cake, I remember why I love baking in the first place. It's not just about following steps, it's about creating something that sparks joy and maybe a little nostalgia, one red velvet layer at a time.

Frequently Asked Questions

→ How far in advance can I prepare the fondant decorations?

You can create the black hair silhouette, white eyes, and red lips up to 24 hours before assembling the cake. Store them in an airtight container at room temperature away from moisture and direct sunlight. This advance preparation makes the decorating process much less stressful on the day of your event.

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

Absolutely! Store-bought fondant works perfectly for this design and often comes pre-colored in black, white, and red. Look for brands like Satin Ice or Fondarific for easy rolling and smooth results. Just knead the fondant until pliable before rolling it out to about 1/8-inch thickness for cutting your decorations.

→ What's the best way to achieve deep red color in the cake layers?

Use high-quality gel food coloring rather than liquid drops for the most vibrant red without thinning your batter. Start with one tablespoon and add more as needed, remembering that the color often deepens slightly during baking. Gel concentrates like Americolor or Wilton provide intense color with minimal product needed.

→ How should I store the completed cake?

Once fully decorated, store the cake in a cool, dry place away from direct sunlight. The cream cheese buttercream requires refrigeration, so keep the finished cake in the refrigerator for up to 3 days. Bring it to room temperature for about 30 minutes before serving for the best texture and flavor. Cover loosely with a cake dome to prevent the fondant from drying out.

→ Can I make this cake without fondant?

You can pipe Betty Boop's features using colored buttercream instead of fondant for a simpler approach. Use black frosting for the hair silhouette, white for the eyes, and red for the lips. A star tip creates texture for the hair, while round tips work well for outlining facial features. The overall effect will be more casual but still captures the playful character.

→ Why does my cream cheese buttercream sometimes become too soft?

Cream cheese has a higher water content than pure butter, which can lead to softer frosting. Make sure both the cream cheese and butter are slightly cool rather than completely room temperature before beating. If your kitchen is warm, chill the bowl for 10 minutes before frosting. Adding the powdered sugar gradually and beating thoroughly helps create structure. For particularly warm days, consider adding a tablespoon of cornstarch to stabilize the buttercream.