Betty Boop Red Velvet Cake

Celebrate with a touch of vintage glamour by creating this stunning Betty Boop Cake. Featuring velvety red layers that offer a tender, moist crumb, this dessert is a masterclass in texture and taste. The richness of the cake is perfectly balanced by a smooth, tangy cream cheese buttercream, while the iconic cartoon silhouette provides a striking visual centerpiece for any special occasion.

Save

Every slice of this cake tells a story of craftsmanship and nostalgia. From rolling out the fondant silhouettes to achieving that perfect deep red batter, the process is as rewarding as the final result. Whether you are hosting a themed party or simply want to impress a fan of classic animation, this cake delivers professional results with high-contrast colors and bold flavors.

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

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 when stacking, insert wooden dowels through both cake layers before applying the final layer of frosting. Additionally, you can prepare the fondant decorations a day in advance and store them in an airtight container at room temperature to simplify the assembly process on the day of serving.

Varianten und Anpassungen

For a classic red velvet flavor profile, substitute 1 teaspoon of the flour with cocoa powder and add 1 teaspoon of white vinegar to the batter. If you prefer a lighter and silkier finish for the exterior, swap the cream cheese buttercream for a Swiss meringue buttercream.

Serviervorschläge

Serve this cake with a handful of fresh berries or a dollop of lightly sweetened whipped cream to complement the rich red layers. For the best texture, ensure the cake rests at room temperature for 30 minutes after decoration and before slicing.

Save

With its vibrant colors and nostalgic design, this Betty Boop Cake is sure to be the star of your dessert table. Enjoy the process of bringing this animated classic to life in your own kitchen!

Recipe FAQ

→ How far ahead can I make the fondant decorations?

Fondant decorations can be prepared up to 24 hours in advance and stored in an airtight container at room temperature. Keep them away from humidity and direct sunlight to prevent softening or color changes.

→ Can I use box red velvet mix instead of from-scratch batter?

Yes, a quality red velvet cake mix works as a time-saving alternative. Prepare according to package directions, though you may need to adjust baking time slightly. The flavor profile will remain similar, though the texture may be slightly denser.

→ What's the best way to store this finished cake?

Store in the refrigerator for up to 3 days, covered loosely with plastic wrap or a cake dome. Bring to room temperature for 30 minutes before serving for the best texture and flavor. The buttercream firms up when chilled but becomes perfectly spreadable at room temperature.

→ Can I make this without fondant experience?

Absolutely. Roll fondant on a cornstarch-dusted surface to prevent sticking. Use printed templates for Betty Boop's features instead of freehand cutting. Work quickly but patiently—fondant becomes sticky when warm, so cool hands and a dusting of cornstarch are your friends.

→ Is there a simpler decoration alternative?

For a quicker version, use buttercream piping to create Betty's features. Black and red gel food coloring tint frosting for hair and lips, while white circles form eyes. This approach eliminates fondant work while maintaining the playful character design.