Betty Boop Cake

The first time I attempted this cake, my kitchen looked like a crime scene with red food coloring splattered across every surface. My roommate walked in, froze in the doorway, and asked if I was okay before realizing I was covered in perfectly harmless cake batter. That moment taught me that great art requires a little mess.

I made this for my nieces 10th birthday party last year and watched her eyes light up like I had just performed actual magic. Her friends crowded around the cake table, phones out, taking selfies with Betty Boop as if she were a celebrity guest at the party. The cake itself became almost secondary to the excitement of seeing a cartoon character come to life in dessert form.

Ingredients

• All-purpose flour: The foundation that gives the cake structure without being too dense
• Red gel food coloring: Gel delivers that vivid cartoon red without thinning your batter like liquid dyes
• Cream cheese: Room temperature is nonnegotiable for that silky smooth buttercream texture
• Black fondant: Working quickly is key because fondant dries out faster than you expect
• Cornstarch: Your best friend for rolling fondant without it sticking to everything

Instructions

Prepare your canvas:

Preheat that oven to 350°F and line your pans like your life depends on it. Theres nothing worse than a perfect cake that refuses to release from the pan.

Build the batter:

Cream your butter and sugar until its lighter than air. The time you spend here directly translates to how tender your crumb will be.

Add the magic:

Pour in that red gel coloring and watch the transformation happen. Keep going until the color is deep enough to make a statement.

Bake with patience:

Slide those pans into the oven and resist the urge to open the door. The steam needs to work its undisturbed magic for that perfect rise.

Make the frosting:

Beat cream cheese and butter until you cant see any lumps at all. Then gradually incorporate the powdered sugar for clouds of buttercream perfection.

Stack and coat:

Level those cakes with confidence and layer them with generous buttercream between. A crumb coat might feel like extra work but your final finish will thank you.

Create the character:

Roll out your black fondant and channel your inner artist as you cut that iconic hair silhouette. Templates help but freehand adds character.

Bring her to life:

Position those white eyes and red lips carefully before the frosting sets. Small adjustments make the difference between charming and creepy.

Save

My mom still talks about the year I surprised her with this cake for her birthday. She grew up watching Betty Boop cartoons with her grandmother and suddenly seeing that familiar face in cake form brought back a flood of happy memories. Food has this incredible way of connecting us to our past while creating new moments all at once.

Working With Fondant

Fondant can feel intimidating but it behaves beautifully once you understand its personality. Keep your hands dusted with cornstarch and work quickly because it starts drying out the moment it leaves the package. Any tears or mistakes can be smoothed over with a little water and gentle pressure.

Color Confidence

That deep red color takes more food coloring than you would expect. Start with one tablespoon and add more gradually until you reach that cartoon perfect shade. The color will bake down slightly so err on the side of dramatic in the batter stage.

Timing Is Everything

The difference between a cake that holds together and one that slides apart often comes down to temperature. Let those layers cool completely before frosting and give the crumb coat time to chill in the refrigerator. Rushing these steps is how you end up with frosting disasters.

• Make your fondant decorations the day before if possible
• Keep a small bowl of water handy for smoothing fondant seams
• Take progress photos because the final cake will disappear fast

Save

There is something absolutely joyful about cutting into a cake that makes people smile before they even taste it. This recipe bridges the gap between baking and art and the memories made around it are sweeter than any slice.

Recipe FAQs

→ How difficult is the fondant decoration work?

The fondant work requires patience and basic sculpting skills. Using templates for the hair silhouette helps achieve accurate proportions. Practice cutting shapes with scraps before working on your final pieces.

→ Can I make the components ahead of time?

Bake layers up to two days in advance, wrap tightly, and refrigerate. Fondant decorations can be prepared 24 hours ahead and stored in an airtight container at room temperature.

→ What tips ensure smooth red velvet layers?

Room temperature ingredients incorporate better for an even crumb. Measure gel food coloring carefully and mix thoroughly to avoid streaks. Rotate pans halfway through baking for even rise.

→ How do I prevent the cream cheese frosting from becoming too soft?

Keep butter and cream cheese slightly cool before beating. Chill the assembled cake between the crumb coat and final coat. This stabilizes the layers for fondant application.

→ Can I substitute the fondant decorations?

Use modeling chocolate instead of fondant for easier handling and pleasant flavor. Alternatively, pipe buttercream designs or create printable wafer paper toppers for a simpler approach.

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

Slide fondant shapes onto the cake using an offset spatula or thin cardboard. Lightly brush the back with water or piping gel for better adhesion without making the frosting soggy.