Betty Boop Cake

The moment my niece saw that iconic black hair silhouette on her birthday cake, her jaw dropped. I had stayed up until 2 AM three nights in a row perfecting those fondant eyes, getting the white circles just right so they would sparkle under the dining room chandelier. The red velvet layers underneath were an afterthought until everyone took their first bite and the room went completely silent. Now whenever someone mentions Betty Boop, I think about buttercream under my fingernails and the way fondant sticks to absolutely everything when you are racing against a deadline.

Last year I made this for my best friend who grew up watching old cartoons with her grandmother. She actually teared up when she saw the familiar profile, saying nobody had ever made her something so thoughtful before. The cake itself was almost secondary to the memory we created around it, with everyone gathering around the dessert table taking pictures and reminiscing. Sometimes the most elaborate recipes become the most meaningful simply because they show up for people in unexpected ways.

Ingredients

• All-purpose flour: The backbone of your cake layers, providing structure without making the crumb tough or dense
• Granulated sugar: Sweetens and tenderizes, while helping create that gorgeous red velvet texture we love
• Baking powder: Gives the cake its lift, so make sure it is fresh for the best rise
• Salt: Balances sweetness and enhances all the flavors hiding in the batter
• Unsalted butter: Room temperature is non negotiable here for proper creaming and a tender crumb
• Large eggs: Also at room temperature, they bind everything together and add richness
• Whole milk: Creates moisture and helps develop that classic velvet texture
• Vanilla extract: Pure vanilla makes a noticeable difference in the final flavor
• Red gel food coloring: Gel provides deeper color without watering down your batter like liquid can
• Cream cheese: The star of the buttercream, bringing tang and creaminess that cuts through the sweet
• Powdered sugar: Sift it first or risk lumpy frosting that will never quite smooth out
• Black fondant: Knead it well before rolling or it will tear and show every fingerprint
• White fondant: Roll thin for the eyes, thick pieces look heavy and cartoonish on the cake
• Red fondant: Use a small amount of cornstarch on your hands to prevent sticking while shaping
• Cornstarch: Your best friend for rolling fondant without it sticking to everything

Instructions

Prep your pans and oven:

Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper so nothing sticks later

Whisk the dry ingredients:

In a medium bowl, combine flour, baking powder, and salt, then set aside while you work on the wet ingredients

Cream butter and sugar:

Beat butter and sugar on medium speed for about 3 minutes until the mixture turns pale and fluffy, incorporating air for a lighter cake

Add eggs and vanilla:

Add eggs one at a time, beating well after each, then stir in vanilla until fully incorporated

Combine wet and dry:

Reduce mixer speed to low and alternate adding flour mixture and milk in three parts, starting and ending with flour, scraping the bowl as needed

Add the red coloring:

Mix in red gel food coloring until the batter is uniformly deep red, remembering that it will bake slightly darker

Bake the layers:

Divide batter evenly between prepared pans, smooth tops, and bake for 25 to 30 minutes until a toothpick comes out clean, rotating pans halfway

Cool completely:

Let cakes rest in pans for 10 minutes, then invert onto wire racks to cool entirely before frosting

Make the buttercream:

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

Assemble the cake:

Trim cake domes level, place one layer on a cake board, spread buttercream, top with second layer, then apply a crumb coat and chill for 20 minutes

Apply final frosting:

Add a final coat of buttercream and smooth sides and top with a cake scraper or offset spatula

Create Betty Boops hair:

Roll black fondant to 1/8 inch thickness and cut out the hair silhouette using a template or freehand

Make facial features:

Roll white fondant for eyes and highlights, red fondant for lips, and dust with pearl dust if you want extra shine

Attach decorations:

Once the chilled frosting is firm, place the black hair silhouette on the front and attach eyes and lips with small dabs of buttercream

Add final details:

Use extra black fondant for eyelashes and eyebrows, then add any decorative touches like a red headband or sugar flowers

Rest before serving:

Let the decorated cake rest at room temperature for 30 minutes so the fondant softens slightly before slicing

Save

My sister in law asked for the recipe after that birthday party, but I think what she really wanted was the confidence to attempt something so ambitious. The truth is, I messed up three different practice cakes before getting the Betty Boop profile right. There is something deeply satisfying about making a dessert that becomes part of someones core memory, even if the process is frustrating at the time.

Working With Fondant

Fondant can be temperamental, especially in humid kitchens where it refuses to dry or in dry rooms where it cracks before you even finish rolling. I learned to cover whatever I am not actively working with plastic wrap to prevent it from drying out. The temperature of your hands matters too, warm hands make fondant sticky and impossible to work with, so keep a bowl of ice water nearby to dip your fingers in occasionally.

Getting That Red Color Right

The first time I made red velvet, I used liquid food coloring and ended up with a weird pinkish brown cake that tasted slightly metallic. Red gel coloring is concentrated, so you need less, and it does not throw off the liquid ratios in your batter. Start with a small amount and add more gradually, remembering that baked goods always look slightly darker after they come out of the oven.

Timing Is Everything

Advanced cakes like this one require planning, because every component needs time to set properly before you move to the next step. Rush the crumb coat chill time and you will smear crumbs all over your final layer of frosting. Try to attach fondant decorations to soft buttercream and they will slide right off before anyone even sees them.

• Make your fondant decorations the day before and store them in an airtight container so they firm up
• Level your cakes while they are still slightly warm, cold cakes crumble more when you cut them
• Keep buttercream at room temperature while frosting, cold buttercream drags and tears the cake surface

Save

The best part about making this cake is watching people realize what it is, then hearing the laughter and stories that follow. Sometimes the most complicated recipes create the simplest moments of joy.

Recipe Questions & Answers

→ How far in advance can I make this cake?

The cake layers can be baked one day ahead and wrapped tightly at room temperature. Fondant decorations can be prepared 24-48 hours in advance and stored in an airtight container. Assemble and decorate the cake the day of serving for the freshest appearance.

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

Absolutely. Store-bought fondant works perfectly for this project and comes in convenient pre-colored black, white, and red options. Look for brands like Satin Ice or Wilton for the best results in rolling and shaping.

→ What if I don't have red gel food coloring?

Gel coloring provides the most vibrant red without thinning the batter. Liquid food coloring can be used, but you'll need more to achieve the same depth. Start with 1 tablespoon and add more until you reach your desired shade.

→ How do I store leftovers?

Store covered cake at room temperature for up to 2 days, or refrigerate for up to 5 days. The fondant decorations may soften slightly in humid conditions. Bring chilled cake to room temperature 30 minutes before serving.

→ Can I make this as a sheet cake instead of round?

You can bake the batter in a 9x13-inch pan for 30-35 minutes. The sheet cake version works well for casual gatherings, though the Betty Boop silhouette may need to be adjusted proportionally for the rectangular shape.

→ Is there a way to simplify the decoration?

For a simpler approach, use printed edible cake toppers featuring Betty Boop instead of hand-cut fondant. You can also pipe the face details directly onto the frosted cake using black, white, and red buttercream with a fine tip.