Save to Pinterest Transport your dessert table back to the golden age of animation with this stunning Betty Boop Cake. Featuring velvety red layers and a playful cartoon aesthetic, this cake strikes the perfect balance between a nostalgic visual masterpiece and a delicious, tangy dessert. The contrast between the deep red crumb and the bright white eyes makes every slice a celebration of the iconic character's charm.
Save to Pinterest Whether you are hosting a themed party or simply love the vintage aesthetic, this Betty Boop Cake is designed to impress. The process of sculpting the fondant features allows for creative expression, ensuring that your finished cake is as unique as the character herself. Below, you'll find the detailed steps to recreate this showstopping treat in your own kitchen.
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.
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 Boop's 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 Boop's 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, especially when transporting, insert wooden dowels through both cake layers before applying the final layer of frosting. If you prefer a more classic red velvet flavor profile, you can substitute 1 teaspoon of the flour with cocoa powder and add 1 teaspoon of white vinegar to the batter.
Varianten und Anpassungen
For a lighter and silkier finish, you can swap the cream cheese buttercream for a Swiss meringue buttercream. Additionally, the fondant decorations can be prepared a day ahead of time and stored in an airtight container at room temperature to save time on assembly day.
Serviervorschläge
Serve this cake with a handful of fresh berries or a dollop of whipped cream for a festive and elegant presentation that complements the red velvet layers.
Save to Pinterest With its vibrant red layers and meticulous detailing, this Betty Boop Cake is as much a work of art as it is a dessert. Once you slice into the smooth buttercream to reveal the velvety interior, your guests are sure to be enchanted by both the flavor and the nostalgia.
Recipe FAQs
- → Can I make the layers ahead of time?
Yes. Bake and cool the layers completely, wrap tightly in plastic, and refrigerate for up to 2 days or freeze for up to 3 months. Thaw overnight before frosting and decorating.
- → What if I don't have experience working with fondant?
Start with the simple shapes like circles for eyes and lips. Use a template printed from the internet for Betty's hair silhouette. Dust your work surface with cornstarch to prevent sticking, and work slowly.
- → Can I use store-bought frosting instead of homemade?
Homemade cream cheese buttercream provides the best flavor and consistency for fondant application. Store-bought frosting tends to be too soft and may not hold the decorations securely.
- → How do I achieve the deep red color?
Use gel food coloring rather than liquid. Gel is more concentrated, so you need less and won't thin the batter. Start with one tablespoon and add more as needed for your desired shade.
- → Should the cake be chilled before applying fondant?
After applying the crumb coat and final buttercream layer, chill for 20 minutes. Cold frosting firms up and creates a stable surface for the fondant decorations to adhere properly.
- → Can I simplify the decoration?
Absolutely. Create Betty's face directly on the frosted surface using piping gel tinted black and white, or use edible markers on a fondant plaque placed on top of the cake.