Betty Boop Cake

Bring a piece of classic animation to your dessert table with this stunning Betty Boop Cake. Combining a striking aesthetic with decadent flavors, this advanced baking project features velvety red crumb layers that offer a tender, moist texture in every bite. The cake is perfectly complemented by a smooth, tangy cream cheese buttercream, creating a sophisticated flavor profile that matches its playful cartoon charm. With its signature black fondant hair and bright white eyes, this cake is designed to be the centerpiece of any party or celebration.

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Crafting this cake requires attention to detail, especially when working with the fondant elements. From rolling out the hair silhouette to positioning the delicate eyelashes and eyebrows, each step adds to the cake's unique personality. While it is an advanced recipe, the result is a professional-quality dessert that looks as though it stepped right out of a 1930s cartoon. The combination of classic American cake techniques and artistic fondant work makes this a rewarding challenge for any passionate baker.

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 (room temperature), 2 large eggs (room temperature), ¾ cup (180 ml) whole milk, 2 teaspoons vanilla extract, 1 tablespoon red gel food coloring.
• For the Cream Cheese Buttercream: 8 ounces (225 g) cream cheese (room temperature), ½ cup (115 g) unsalted butter (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).
• Other: Cake board, 2 x 8-inch round cake pans, Parchment paper.

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

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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 during assembly, you can insert wooden dowels through both cake layers before applying the final layer of frosting. This is especially helpful if the cake needs to be transported or displayed for a long period at a party.

Varianten und Anpassungen

To achieve a classic red velvet flavor profile, you can substitute 1 teaspoon of cocoa powder and add 1 teaspoon of white vinegar into the batter. For a different texture, consider swapping the cream cheese buttercream for a Swiss meringue buttercream for a lighter, silkier finish.

Serviervorschläge

To round out the presentation, serve each slice with a handful of fresh berries or a light dollop of whipped cream. This adds a fresh, fruity element that complements the rich red crumb and tangy frosting perfectly.

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Once your Betty Boop Cake has rested for 30 minutes, it is ready to be sliced and enjoyed. This cake is not just a treat for the palate but a nostalgic journey through cartoon history that is sure to be the highlight of your celebration. Enjoy the velvety texture and creamy finish of this artistic dessert!

Melt chocolate or cheese smoothly for dipping fruits, pretzels, and snacks during desserts and parties.

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Recipe FAQ

→ How far in advance can I make this cake?

The fondant decorations can be prepared one day ahead and stored in an airtight container. The baked cake layers freeze well for up to 3 months. Assemble and decorate the cake 1-2 days before serving for best results.

→ Can I use store-bought fondant instead of homemade?

Absolutely. Store-bought fondant works perfectly for this design. Look for black, white, and red pre-colored fondant to save time. Knead it until pliable before rolling.

→ What's the best way to get deep red color?

Use gel food coloring rather than liquid. Gel provides concentrated color without thinning the batter. Start with one tablespoon and add more as needed for that vibrant crimson shade.

→ Do I need special tools for the fondant work?

A rolling pin, sharp knife, and smooth work surface dusted with cornstarch are essential. Fondant smoothing tools help polish edges, but your hands work fine for basic shapes.

→ How should I store the finished cake?

Keep refrigerated due to the cream cheese buttercream. Store in a cake box or covered container for up to 4 days. Bring to room temperature 30 minutes before serving for optimal texture.

→ Can I make this cake without fondant?

You can decorate with buttercream piping instead. Use black frosting for hair outlines, white circles for eyes, and red for lips. The look will be different but still recognizeable.