Betty Boop Cake

The first time I attempted a Betty Boop cake, my kitchen looked like a crime scene. Red food coloring had somehow migrated across countertops, my apron, and even a surprised spot on my forehead. My husband walked in, took one look at the chaos, and asked if I'd been fighting a cherry pie. That cake taught me that working with vibrant red batter requires either complete acceptance of the mess or a very large drop cloth.

My niece's 16th birthday demanded something show stopping, something that would make her Instagram feed explode. We stayed up until midnight attaching fondant eyelashes and positioning that signature red lip just right. When she saw it, she actually screamed, then immediately made me take 47 pictures from different angles. Some cakes are just meant to be the star of the show.

Ingredients

• 2 cups all purpose flour: Protein structure is everything here, so measure carefully and scoop gently into your measuring cup
• 1 ½ cups granulated sugar: Cream this thoroughly with butter to create the air pockets that make your crumb tender
• 2 teaspoons baking powder: Check the expiration date, because expired leavening makes for sad, dense cakes
• ½ teaspoon salt: Enhances all flavors and balances sweetness without making the cake taste salty
• ½ cup unsalted butter: Room temperature butter should leave a slight indentation when pressed, not be melting or rock hard
• 2 large eggs: Cold eggs can curdle your batter, so let them sit out for at least 30 minutes before starting
• ¾ cup whole milk: The fat content matters for moisture, so resist the urge to use skim milk
• 2 teaspoons vanilla extract: Pure vanilla makes a noticeable difference in the final flavor
• 1 tablespoon red gel food coloring: Gel is far more concentrated than liquid and wont throw off your batter consistency
• 8 ounces cream cheese: Cold cream cheese creates lumps, so patience during room temperature softening is nonnegotiable
• ½ cup unsalted butter for buttercream: Same temperature rules apply, and both fats should be equally softened for smooth emulsion
• 4 cups powdered sugar: Sifting first prevents stubborn lumps that will never fully incorporate
• 8 ounces black fondant: Knead it until pliable, but avoid overworking or it becomes sticky and unmanageable
• 4 ounces white fondant: Keep unused portions tightly wrapped or they will dry into unusable rocks
• 2 ounces red fondant: This small amount is perfect for lips and accents without overwhelming the design
• 1 teaspoon edible pearl dust: The subtle shimmer makes Betty's eyes catch the light beautifully
• Cornstarch for rolling fondant: Dust your surface and rolling pin to prevent sticking without adding moisture

Instructions

Preheat and prepare your pans:

Rub softened butter into every corner of two 8 inch pans, then press parchment paper circles into the bottom for guaranteed release

Whisk the dry ingredients:

Combine flour, baking powder, and salt in a medium bowl, running your whisk through to evenly distribute the leavening

Cream butter and sugar:

Beat butter and sugar on medium speed for a full 3 minutes until the mixture turns pale and fluffy, scraping the bowl halfway through

Add eggs and vanilla:

Crack in eggs one at a time, letting each fully incorporate before adding the next, then pour in vanilla

Combine wet and dry:

With mixer on low, alternate adding flour mixture and milk in three parts, starting and ending with flour

Add the signature red:

Pour in red gel coloring and mix until no white streaks remain, then admire the dramatically vibrant batter

Bake the layers:

Divide batter evenly between pans and bake for 25 to 30 minutes, rotating pans at the halfway mark

Cool completely:

Let cakes rest in pans for 10 minutes, then turn out onto wire racks until completely cool to the touch

Make the buttercream:

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

Assemble and crumb coat:

Level the cake tops, stack with buttercream between layers, then apply a thin coat and chill for 20 minutes

Apply final frosting:

Spread a generous layer of buttercream over the entire cake, using a scraper to create perfectly smooth sides

Create fondant features:

Roll black fondant and cut Betty's hair silhouette, then cut white circles for eyes and red lips

Decorate the face:

Position black hair on the cake front, attach eyes and lips with dabs of buttercream, then add eyelashes

Add finishing touches:

Roll a thin red coil for the headband, add pearl dust to eyes, and let the completed cake rest for 30 minutes

Pin it

That birthday cake sat at the center of the party like a celebrity guest. People kept walking by, touching the fondant hair carefully, and asking if it was actually cake or some kind of sculpture. The moment we cut into it and revealed those vibrant red layers, the room went quiet before everyone started reaching for forks simultaneously.

Working With Red Batter

Something about red batter makes it feel more alive, more demanding of your attention. I have learned the hard way that splatters are inevitable, so I keep damp paper towels nearby for immediate cleanup. The payoff when those layers emerge from the oven, vivid and perfect, makes every red stain worth it.

Fondant Confidence

My first fondant attempts looked like lumpy disaster areas, but practice changes everything. Working in small sections, keeping surfaces dusted with cornstarch, and accepting that some pieces will be sacrificial practice runs makes the process less intimidating. The fondant features on this cake are surprisingly forgiving and can be peeled off and repositioned if needed.

Serving And Storing

This cake actually tastes better on day two, when the flavors have had time to marry and the crumb has softened slightly. Keep it refrigerated because of the cream cheese buttercream, but bring slices to room temperature for 15 minutes before serving. The fondant features will stay fresh for days, making this an excellent make ahead project for big celebrations.

• Slice with a sharp knife dipped in hot water and wiped clean between cuts
• Any leftover buttercream can be frozen for up to three months
• Fondant scraps can be combined, kneaded, and stored for future projects

Pin it

This cake is a project, yes, but the look on someone's face when they see Betty Boop staring back at them from the dessert table is absolutely priceless. Worth every red stained dishcloth.

Common Questions

→ How far in advance can I prepare this cake?

You can bake the red velvet layers up to two days ahead, wrap them tightly in plastic, and store at room temperature. The fondant decorations can be prepared one day in advance and kept in an airtight container. Assemble and decorate the cake the day before serving for best results.

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

Absolutely. Store-bought fondant works perfectly for this decoration and often comes in pre-colored black, white, and red, which saves time. Just make sure to knead it well before rolling to achieve the right consistency for cutting and shaping.

→ What's the best way to transfer the fondant hair onto the frosted cake?

Roll the black fondant on parchment paper, cut your silhouette, then carefully lift the entire piece using a rolling pin or large spatula. Gently drape it over the chilled buttercream surface. The cold frosting helps the fondant adhere without sliding.

→ How do I prevent the red color from fading during baking?

Use gel food coloring rather than liquid, as it provides more concentrated color. Avoid overbaking, which can dull the red hue. Also, acidic ingredients like vinegar can actually enhance and set red tones, though this recipe relies on gel coloring alone.

→ Can I substitute the cream cheese buttercream?

You can use Swiss meringue buttercream for a lighter, silkier texture that holds up well in warmer weather. Traditional American buttercream also works but won't provide the same tangy contrast that complements red velvet so beautifully.

→ What tools do I need for the fondant decorations?

A rolling pin, small sharp knife or fondant cutters, cornstarch for dusting, and toothpicks or small paintbrushes for positioning pieces help tremendously. Templates printed and cut from paper guide the hair silhouette shape.