Pin it The first time I attempted a Betty Boop cake, my kitchen looked like a glitter bomb had gone off. I was making it for my friend Sarahs thirtieth birthday, shes been obsessed with vintage cartoons since we were kids watching Saturday morning reruns. The black fondant kept sticking to everything, including my cat, who wandered in to investigate and left tiny paw prints in the red buttercream. But when Sarah saw that cake with its glossy black hair and those exaggerated white eyes, she actually cried, and not just because Id accidentally made Bettys lips a bit too crooked.
Last New Years Eve, I made three of these cakes for different parties. Each time, someone would ask which bakery Id ordered from, and the confusion on their faces when I explained Id spent the afternoon sculpting cartoon hair out of marshmallow paste was absolutely priceless. The red velvet inside is secretly my go-to base because its forgiving and stays moist for days, which is helpful when decorating takes longer than expected.
Ingredients
- All-purpose flour: The structure behind those tender red layers, sifting it first prevents any stubborn lumps in your batter.
- Granulated sugar: Creamed thoroughly with butter, this creates the tiny air pockets that make the crumb so light and delicate.
- Red gel food coloring: Liquid coloring will throw off your batter consistency, and gel gives you that shocking cartoon red without the mess.
- Cream cheese: Must be completely room temperature or you will end up with lumpy buttercream and mild frustration.
- Black fondant: Knead it thoroughly before rolling, and work quickly since it dries out faster than lighter colors.
- Cornstarch: Your best friend for rolling fondant without it sticking to everything within a three foot radius.
Instructions
- Prep your pans and preheat:
- Line those pans with parchment circles like your cake depends on it, because stuck cakes will ruin your day before you even start decorating.
- Mix the dry ingredients:
- Whisk flour, baking powder, and salt in a medium bowl, then set it aside while you tackle the butter and sugar.
- Cream butter and sugar:
- Beat them together for the full three minutes until the mixture looks pale and fluffy, this is what creates that tender texture.
- Add eggs and vanilla:
- Add eggs one at a time, beating completely after each, then stir in vanilla until everything is incorporated.
- Combine wet and dry:
- Alternate adding flour mixture and milk in three parts, starting and ending with flour, and scrape down the bowl so nothing gets left behind.
- Make it red:
- Mix in that red gel coloring until the batter looks like something a cartoon character would actually eat.
- Bake until done:
- Divide batter evenly between pans, smooth the tops, bake for 25 to 30 minutes, and rotate halfway through for even baking.
- Make the buttercream:
- Beat cream cheese and butter until smooth, then gradually add powdered sugar until it is light and fluffy.
- Frost the cake:
- Level those domes with a serrated knife, stack with buttercream between layers, apply a crumb coat, and chill before the final coat.
- Create the decorations:
- Roll out black fondant and cut Bettys hair silhouette, white fondant circles for eyes, red fondant for lips, and attach with small dabs of buttercream.
Pin it My niece helped me decorate the last one, and she decided Betty needed freckles. It was not remotely accurate to the character, but the birthday girl loved the personal touch so much that now every Betty Boop cake I make gets three tiny fondant freckles on the left cheek.
Working With Fondant
Black fondant is notorious for staining everything it touches, so wear an apron you do not care about. When rolling it out, use a light dusting of cornstarch instead of powdered sugar, which can make the fondant sticky and unmanageable in humid kitchens.
Getting That Cartoon Shape Right
I print a simple Betty Boop silhouette template and trace it onto the rolled fondant with a toothpick before cutting. It saves so much stress compared to trying to freehand those curves, especially when you are already tired from baking and frosting.
Storage And Serving
Fondant decorated cakes actually keep quite well because the fondant seals in moisture. Once it is fully decorated, keep it at room temperature away from direct sunlight, which can fade the colors and soften the buttercream.
- Slice with a sharp knife dipped in hot water and wiped clean between cuts for the cleanest edges.
- If you need to make it ahead, finish decorating up to two days before and store it in a cool, dark room.
- Avoid refrigerating the finished cake unless absolutely necessary, as condensation can make the fondant sticky and sad.
Pin it Every time I make this cake, I am reminded that the imperfect ones with slightly crooked eyes or lopsided smiles are the ones people remember and talk about years later. The joy is in the making and the sharing, not in cartoon perfection.
Recipe FAQs
- → How can I achieve the perfect red color for the cake layers?
To get a vibrant red, use a high-quality red gel food coloring. Add it gradually until you reach your desired deep hue, keeping in mind that the color might lighten slightly during baking. For a classic red velvet flavor, a small amount of cocoa powder can also be added.
- → Are there any tips for working with fondant decorations?
Fondant can be tricky, so make sure your work surface is lightly dusted with cornstarch to prevent sticking. You can prepare the fondant decorations a day or two in advance and store them in an airtight container at room temperature. Use a small dab of buttercream to adhere them to the chilled cake.
- → What if I prefer a lighter frosting than cream cheese buttercream?
While cream cheese buttercream offers a delightful tang, you can certainly substitute it with a Swiss meringue buttercream for a lighter, silkier texture. This alternative can also be easier to work with for smoother finishes.
- → Can I prepare parts of this dessert ahead of time?
Yes, absolutely! The cake layers can be baked, cooled, wrapped well, and frozen up to a month in advance. Fondant decorations can also be made a day or two ahead. This helps break down the advanced preparation time into manageable steps.
- → What are the best serving suggestions for this decorated cake?
This cake is a showstopper on its own! For an extra touch, you could serve slices with fresh berries, a light dusting of powdered sugar, or a small dollop of whipped cream. Ensure the cake has rested at room temperature for about 30 minutes before slicing for the best texture.
- → Is this suitable for beginner bakers?
This creation is designated as 'Advanced' due to the intricate fondant work and multiple components involved. While a determined beginner could attempt it, prior experience with cake baking and fondant handling would be beneficial for the best results.