Betty Boop Cake

The first time I attempted a Betty Boop cake, I was creating it for my best friend's vintage-themed thirtieth birthday party. I stayed up until 2AM meticulously shaping those iconic black curls and getting the eyelash placement just right, only to realize I'd made her eyes slightly too far apart. My friend walked in, took one look at my slightly quizzical Betty, and declared it perfect because 'even Betty looks tired when she's partying past midnight.' That cake became the centerpiece of a night filled with jazz music, champagne cocktails, and more laughter than I'd heard in years.

Last Halloween, my daughter decided she wanted to be Betty Boop, so naturally, the cake had to match the costume. We turned the kitchen into a complete disaster zone with red food coloring splatters and black fondant everywhere, but she was so proud helping me roll out those perfect little white circles for the eyes. Her tiny hands carefully placed the red fondant lips, slightly crooked but full of determination. When we served it at her party, the adults were more excited about the cake than the kids, with everyone taking photos before anyone would even consider cutting a slice.

Ingredients

• 2 cups all-purpose flour: The foundation for that tender, velvety crumb structure
• 1 ½ cups granulated sugar: Sweetens while keeping the texture light and airy
• 2 teaspoons baking powder: Ensures the cake rises beautifully without becoming dense
• ½ teaspoon salt: Balances sweetness and enhances all the other flavors
• ½ cup unsalted butter: Creates richness and moisture throughout each layer
• 2 large eggs: Provides structure and helps the cake maintain its shape
• ¾ cup whole milk: Adds tenderness and creates a delicate crumb
• 2 teaspoons vanilla extract: Deepens the flavor profile beyond just sweetness
• 1 tablespoon red gel food coloring: Gives that signature dramatic red hue we all expect
• 8 ounces cream cheese: The star of the tangy, creamy frosting
• ½ cup butter: Combined with cream cheese for the perfect buttercream consistency
• 4 cups powdered sugar: Sweetens and stabilizes the frosting while making it pipeable
• Black, white, and red fondant: Essential for creating Betty's iconic features
• Cornstarch: Prevents fondant from sticking to your work surface

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Preheat and prep your pans:

Set your oven to 350°F and grease those 8-inch round pans with butter, then line with parchment paper so nothing sticks later

Mix your dry ingredients:

Whisk flour, baking powder, and salt in a medium bowl until they're perfectly combined

Cream butter and sugar:

Beat them together on medium speed for about 3 minutes until the mixture looks light and fluffy

Add eggs and vanilla:

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

Combine wet and dry:

Alternately add flour mixture and milk in three parts, starting and ending with flour while scraping down the bowl

Add the dramatic color:

Mix in red gel food coloring until your batter is that gorgeous, uniform deep red

Bake the layers:

Divide batter between your prepared pans, smooth the tops, and bake for 25 to 30 minutes while rotating halfway through

Cool completely:

Let the cakes rest in their pans for 10 minutes before turning them out onto wire racks to cool entirely

Make the buttercream:

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

Assemble and frost:

Trim domes, stack with frosting between layers, apply a crumb coat, chill for 20 minutes, then add the final smooth coat

Create Betty's features:

Roll out black fondant for her hair silhouette, white for eyes with heart highlights, and red for those famous lips

Apply decorations:

Gently drape the hair over the front, attach eyes and lips with small dabs of buttercream, add eyelashes and eyebrows

Final touches:

Add her red headband coil if desired and any extra sparkles, then let everything rest for 30 minutes before serving

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My grandmother never understood why anyone would spend hours making a cake look like a cartoon character until she saw me finish this one. She watched silently as I carefully positioned Betty's signature red lips, and when I stepped back to show her the complete cake, she actually clapped her hands together like a delighted child. We served it at her eightieth birthday party, and she made everyone gather around the table first to admire it before she'd let anyone cut into it. That moment taught me that food can be art regardless of age or expectation.

Working With Fondant Like a Pro

After dozens of fondant disasters where it cracked, tore, or dried out completely, I finally learned to keep my workspace dusted with cornstarch and work quickly but gently. The fondant should feel like soft, pliable dough, not sticky or stiff. If it starts feeling warm or difficult to handle, pop it in the refrigerator for just a few minutes to firm up again. I've also found that rolling fondant between two sheets of parchment paper prevents it from sticking to the rolling pin while giving me more control over thickness.

Getting That Perfect Red Color

Red food coloring can be frustratingly tricky, often turning pink or orange before reaching that deep crimson we want. I've discovered that gel coloring is far superior to liquid because it's more concentrated and won't thin out your batter. Start with less than you think you need and build up gradually, remembering that the color will deepen slightly as the cake bakes. If you're worried about staining, wear gloves and keep some baking soda nearby for quick cleanup of any red splatters on your counters.

Making Ahead and Storage

The fondant decorations can be prepared up to two days in advance and stored in an airtight container at room temperature, which actually makes them easier to handle since they've firmed up slightly. The cake layers themselves bake and freeze beautifully if you wrap them tightly in plastic and foil, then thaw them completely before frosting. I've learned through experience that attempting to frost partially frozen cake results in condensation that makes the buttercream slide right off.

• Always bring buttercream to room temperature before using, otherwise you'll end up with lumpy, difficult-to-spread frosting
• If your finished cake needs to sit out for more than a few hours, consider adding wooden dowels for structural support
• Store the completed cake in the refrigerator but let it come to room temperature for 30 minutes before serving for the best texture and flavor

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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There's something magical about cutting into this cake and revealing that stunning red interior against the white plates. Every time I serve it, someone inevitably asks how long it took, and I always smile and say 'worth every minute' because the joy it brings is absolutely immeasurable.

Recipe Questions & Answers

→ What gives this cake its signature red hue?

The vibrant red color in the cake layers is achieved using red gel food coloring. Adjust the amount to reach your desired deep, rich shade, ensuring it's evenly mixed into the batter.

→ Can the fondant decorations be prepared in advance?

Yes, the fondant elements like Betty Boop's hair, eyes, and lips can be made a day or two ahead of time. Store them carefully in an airtight container at room temperature to prevent drying or sticking.

→ What's the best way to ensure moist cake layers?

To achieve a tender crumb, ensure your butter, eggs, and milk are at room temperature. Avoid overmixing the batter once the dry ingredients are added, and don't overbake; a toothpick inserted should come out clean, possibly with a few moist crumbs attached.

→ How do I prevent the cream cheese buttercream from being too soft?

Using full-fat cream cheese and butter, both at room temperature, is key. Ensure the cream cheese is well-drained if it seems watery. If your frosting becomes too soft, chill it briefly before re-whipping until it reaches a spreadable consistency.

→ Are there any alternative frosting options?

Absolutely! While the cream cheese buttercream offers a classic tangy contrast, you could opt for a Swiss meringue buttercream for a lighter, silkier finish. Or, for a more intense chocolate flavor, a chocolate ganache could be an interesting choice.