Betty Boop Cake

My nephew walked into the kitchen and gasped when he saw the glossy black hair cascading down bright red frosting. He thought Betty Boop had stepped out of the television and onto our counter. I had spent the entire afternoon wrestling with fondant, my hands dusted in cornstarch, second-guessing every curve of those cartoon curls. But the moment I saw his eyes go wide, every nervous adjustment was worth it.

I made this cake for my best friend's birthday because she used to collect Betty Boop figurines as a kid. When I walked in carrying it, she laughed so hard she nearly knocked over her coffee. We spent the rest of the night reminiscing about Saturday morning cartoons, and she insisted on taking a hundred photos before we finally cut into it. The cake tasted even better than it looked, which is saying something when fondant is involved.

Ingredients

• All-purpose flour: This gives the cake structure without making it dense, and whisking it with the leavening agents ensures an even rise.
• Granulated sugar: Creaming it with butter creates air pockets that make the crumb light and tender.
• Baking powder: The lift comes from this, so make sure it is fresh or the layers will turn out flat.
• Salt: Just a pinch deepens all the other flavors and keeps the sweetness from feeling one-dimensional.
• Unsalted butter, room temperature: Cold butter will not cream properly, so leave it on the counter for at least an hour before starting.
• Large eggs, room temperature: Cold eggs can cause the batter to curdle, and room temperature eggs blend in smoothly for a uniform texture.
• Whole milk: The fat content adds richness and moisture, and it helps the batter come together without overworking the gluten.
• Vanilla extract: This rounds out the flavor and adds a subtle warmth that complements the tang of the frosting.
• Red gel food coloring: Gel color is much more concentrated than liquid, so you only need a tablespoon to achieve that vibrant red without thinning the batter.
• Cream cheese, room temperature: If it is too cold, the frosting will be lumpy no matter how long you beat it.
• Powdered sugar, sifted: Sifting prevents gritty streaks and makes the buttercream silky smooth.
• Black fondant: This forms Bettys signature hair, and black fondant can sometimes stain hands, so keep a damp towel nearby.
• White fondant: Used for the eyes and highlights, it rolls out easily and holds its shape well.
• Red fondant: A small amount goes a long way for those iconic lips.
• Edible pearl dust: Optional, but a light brush of shimmer makes the eyes and lips look polished and cartoon-perfect.
• Cornstarch: Dusting your work surface with this keeps fondant from sticking and tearing as you roll it out.

Instructions

Prepare the Pans:

Preheat your oven to 350°F and grease two 8-inch round pans, then line the bottoms with parchment circles. This double insurance keeps the cakes from sticking and makes release effortless.

Mix the Dry Ingredients:

Whisk together flour, baking powder, and salt in a medium bowl until evenly combined. Set this aside so it is ready to fold in later.

Cream Butter and Sugar:

Beat butter and sugar on medium speed until the mixture looks pale and fluffy, about three minutes. This step incorporates air, which gives the cake its light texture.

Add Eggs and Vanilla:

Beat in eggs one at a time, making sure each one is fully blended before adding the next. Stir in vanilla extract to deepen the flavor.

Alternate Dry and Wet:

With the mixer on low, add the flour mixture and milk in three additions, starting and ending with flour. Scrape down the bowl between additions to catch any pockets of unmixed batter.

Color the Batter:

Stir in red gel food coloring until the batter is a uniform deep red. The color will lighten slightly as it bakes, so do not be afraid to go bold.

Divide and Smooth:

Split the batter evenly between the two prepared pans and use a spatula to smooth the tops. This helps them bake level and reduces the need for trimming later.

Bake:

Bake for 25 to 30 minutes, rotating the pans halfway through to ensure even browning. A toothpick inserted in the center should come out clean.

Cool Completely:

Let the cakes rest in their pans for 10 minutes, then turn them out onto wire racks to cool completely. Frosting a warm cake will melt the buttercream and turn everything into a mess.

Make the Buttercream:

Beat cream cheese and butter together until smooth, about two minutes. Gradually add powdered sugar one cup at a time, then increase speed to medium and beat until light and fluffy.

Level and Stack:

Trim the domed tops off each layer with a serrated knife so they sit flat. Place one layer on a cake board, spread buttercream on top, then carefully set the second layer on top.

Crumb Coat:

Apply a thin layer of buttercream all around the cake to seal in crumbs. Chill in the refrigerator for 20 minutes to let it set.

Final Coat:

Spread a generous layer of buttercream over the chilled crumb coat and smooth the sides and top with a cake scraper or offset spatula. The frosting should look clean and even.

Roll Black Fondant:

Dust your work surface with cornstarch and roll black fondant to about one-eighth inch thickness. Cut out Bettys hair silhouette using a template or freehand, then transfer it onto parchment.

Shape White and Red Fondant:

Roll white fondant and cut two large circles for eyes and small hearts for highlights. Roll red fondant and cut out lips, then dust them with edible pearl dust if you like a little shimmer.

Attach Hair:

Once the frosting is firm, gently drape the black fondant hair over the front of the cake and trim any excess at the base. Press lightly so it adheres without leaving fingerprints.

Add Facial Features:

Attach white fondant eyes and red lips with a tiny dab of buttercream. Use extra black fondant to pipe or cut out eyelashes and eyebrows, then position them around the eyes.

Optional Headband:

Roll a thin coil of red fondant into Bettys decorative headband and place it across the top edge of the hair. This little detail makes the whole design pop.

Final Touches:

Add a small sugar flower or edible sparkles around the base if you want extra flair. Let the decorated cake rest at room temperature for 30 minutes before slicing.

Save

Save

The first time I served this cake at a party, a little girl asked if Betty Boop was magic. I told her the magic was in the butter and sugar, and she seemed satisfied with that answer. Watching her carefully pick off a fondant eyelash and giggle reminded me why I love making character cakes in the first place.

Making It Your Own

You can swap the red gel coloring for pink or leave it natural if you want a simpler look. I have also added a teaspoon of cocoa powder and a teaspoon of white vinegar to the batter for a classic red velvet tang. Some people prefer Swiss meringue buttercream for a lighter finish, and it works beautifully if you have the extra time. The fondant decorations can be made a day ahead and stored in an airtight container, which takes some pressure off the day of assembly.

Serving Suggestions

This cake is rich enough to stand alone, but fresh berries on the side cut through the sweetness nicely. A dollop of whipped cream adds a light, airy contrast to the dense buttercream. I like to serve it at room temperature so the frosting is soft and the cake has that perfect tender crumb. If you are transporting it, chill it first so the fondant stays put, then let it come back to room temperature before serving.

Storage and Stability

Store the cake in an airtight container at room temperature for up to two days, or refrigerate it for up to five days. If you refrigerate it, bring it back to room temperature before serving so the buttercream softens and the flavors come through. For extra stability, especially if stacking multiple tiers, insert wooden dowels through both layers before the final frosting step.

• Fondant decorations can be stored separately in an airtight container at room temperature for up to a week.
• If the cake starts to sweat after coming out of the fridge, gently blot the surface with a paper towel before adding fondant.
• Leftover buttercream can be frozen for up to three months and thawed overnight in the fridge when you need it again.

Save

Save

Every time I make this cake, I remember that little gasp from my nephew and the way my friend laughed until she cried. Food has a way of turning into memory, and this one always brings a smile.

Recipe FAQs

→ How far in advance can I make the fondant decorations?

Prepare fondant decorations up to one day ahead and store them in an airtight container at room temperature. Keep them flat and away from humidity to maintain their shape and texture.

→ Can I use Swiss meringue buttercream instead of cream cheese frosting?

Absolutely. Swiss meringue buttercream provides a lighter, silkier finish that pipes beautifully and holds up well in warmer temperatures. The meringue base creates a stable structure for fondant decorations.

→ What's the best way to achieve deep red color in the layers?

Use high-quality gel food coloring rather than liquid versions. Gel colors are more concentrated and won't thin your batter. Start with one tablespoon and add more as needed, keeping in mind that color deepens slightly during baking.

→ Should I refrigerate the completed dessert before serving?

Because of the cream cheese buttercream, refrigerate for at least 30 minutes after decorating to set the frosting and firm up the fondant. Bring to room temperature for 20-30 minutes before serving for optimal texture and flavor.

→ How do I prevent fondant from cracking or tearing?

Dust your work surface with cornstarch instead of powdered sugar to prevent sticking without adding excess sweetness. Roll fondant evenly to about 1/8-inch thickness and work quickly once it's rolled, as fondant dries out faster than you might expect.

→ Can I make the layers ahead of time and freeze them?

Yes, bake and cool the layers completely, then wrap each tightly in plastic wrap followed by aluminum foil. Freeze for up to three months. Thaw overnight in the refrigerator before frosting and decorating.