Betty Boop Red Velvet Cake

My nephew walked into the kitchen and gasped so loud I thought he'd seen a ghost. It was just Betty Boop staring back at him from a cake, complete with glossy black curls and those enormous white eyes. I'd spent the afternoon rolling fondant and trimming layers, convinced I'd bitten off more than I could chew. But the moment he grinned and asked if we could keep her forever, every minute of fussing over those tiny eyelashes felt worth it.

I made this cake for a friend's birthday after she mentioned Betty Boop was her childhood hero. We stood in my tiny kitchen cutting out fondant lips and giggling over how the eyes looked like they were watching us. She teared up when I brought it out, and I realized some cakes aren't just dessert, they're time machines.

Ingredients

• All-purpose flour: This gives the cake its structure without weighing it down, and I always spoon it into the measuring cup instead of scooping to avoid dense layers.
• Granulated sugar: It sweetens the crumb and helps create that tender, melt-in-your-mouth texture when creamed properly with butter.
• Baking powder: Fresh baking powder is key here; I learned the hard way that old leavener makes flat, sad cakes.
• Unsalted butter (for cake): Room temperature butter creams beautifully with sugar and creates tiny air pockets that make the cake light.
• Large eggs: Bring them to room temperature so they blend smoothly and don't curdle the batter.
• Whole milk: The fat in whole milk keeps the crumb moist and rich, and I never skimp by using skim.
• Vanilla extract: A couple teaspoons add warmth and depth that balance the sweetness.
• Red gel food coloring: Gel delivers that bold cartoon red without thinning the batter, and I add it gradually until the color pops.
• Cream cheese: Softened cream cheese gives the frosting its signature tang and creamy body.
• Unsalted butter (for buttercream): I beat this with the cream cheese until it's silky before adding any sugar.
• Powdered sugar: Sifting it prevents lumps and makes the buttercream impossibly smooth.
• Black fondant: This becomes Betty's iconic hair, and I roll it thin so it drapes without cracking.
• White fondant: Perfect for those big round eyes and tiny highlight hearts that bring her face to life.
• Red fondant: I shape this into her playful pout and sometimes a little headband for extra flair.
• Edible pearl dust: A light brush of this gives the fondant a subtle shimmer that catches the light.
• Cornstarch: Dusting the counter with this keeps fondant from sticking and tearing as I roll.

Instructions

Prep Your Pans:

Preheat the oven to 350°F and line two 8-inch round pans with parchment circles after greasing them well. This little step prevents sticking and makes turning out the cakes a breeze.

Mix the Dry Ingredients:

Whisk together the flour, baking powder, and salt in a medium bowl and set it aside. Doing this now means you won't scramble later when the mixer is running.

Cream Butter and Sugar:

Beat the butter and sugar on medium speed until the mixture looks pale and fluffy, about three minutes. You'll see it transform from grainy to cloud-like, and that's when you know it's ready.

Add Eggs and Vanilla:

Drop in the eggs one at a time, letting each one blend completely before adding the next, then stir in the vanilla. This builds a smooth, stable batter that won't curdle.

Alternate Wet and Dry:

With the mixer on low, add the flour mixture and milk in three parts, starting and ending with flour. Scrape the bowl between additions so nothing hides at the bottom.

Color the Batter:

Stir in the red gel food coloring until the batter is a deep, uniform red. I like to hold the bowl up to the light to check for streaks.

Fill and Bake:

Divide the batter evenly between the pans and smooth the tops with a spatula, then bake for 25 to 30 minutes, rotating halfway. A toothpick should come out clean when they're done.

Cool Completely:

Let the cakes rest in the pans for ten minutes, then flip them onto wire racks to cool all the way. Warm cake will melt your frosting, so patience pays off here.

Make the Buttercream:

Beat the cream cheese and butter together until smooth, about two minutes, then gradually add the powdered sugar one cup at a time. Finish by whipping it on medium speed until it's light and fluffy.

Level and Layer:

Trim the domed tops off each cake with a serrated knife so they stack flat. Spread buttercream on the first layer, then gently place the second layer on top.

Crumb Coat:

Apply a thin layer of buttercream all over the cake to trap any crumbs, then chill it in the fridge for 20 minutes. This step makes the final coat silky and clean.

Final Frosting:

Spread a thicker coat of buttercream over the chilled cake and smooth it with an offset spatula or scraper. I work in slow, steady strokes for the best finish.

Roll the Hair:

Dust your work surface with cornstarch and roll the black fondant to about 1/8-inch thickness, then cut out Betty's hair silhouette. I use a printed template as a guide the first time.

Shape the Features:

Roll out white and red fondant and cut circles for eyes, little hearts for highlights, and a playful mouth shape. A light dusting of pearl dust makes them sparkle.

Decorate the Cake:

Once the frosting is firm, drape the black fondant hair over the front and press gently to secure it. Use tiny dabs of buttercream to attach the eyes, lips, and any extra details like eyelashes or a headband.

Rest Before Serving:

Let the finished cake sit at room temperature for 30 minutes so the fondant softens slightly and the flavors settle. This also makes slicing much cleaner.

Pin It

The first time I sliced into this cake, the red layers looked so vibrant against the white buttercream that everyone reached for their phones before their forks. My friend saved a fondant eye as a keepsake, tucking it into a little box on her shelf. That's when I understood that some cakes become stories you tell for years.

Achieving the Perfect Red

I used to worry about adding too much gel coloring, but I've learned that a tablespoon gives you that bold cartoon hue without affecting the batter's texture. Liquid dye will water down your cake, so gel is the only way to go. If you want a classic red velvet twist, swap in a teaspoon of cocoa powder and a splash of white vinegar for a subtle tang and deeper color.

Working with Fondant

Fondant intimidated me until I realized it's just edible playdough that needs a little cornstarch and patience. I roll mine thin so it drapes without cracking, and I always cut shapes on parchment so I can lift them cleanly. If a piece tears, I press it back together with a damp fingertip and smooth the seam gently.

Storage and Make-Ahead Tips

This cake keeps beautifully in the fridge for up to three days if you cover it loosely with plastic wrap, but let it come to room temperature before serving so the buttercream softens. I often make the fondant decorations a day ahead and store them in an airtight container at room temperature. For extra stability, especially if you're transporting the cake, insert a few wooden dowels through both layers before you apply the final coat of frosting.

• Let the decorated cake rest at room temperature for 30 minutes before slicing so the fondant softens and the flavors bloom.
• Swap cream cheese buttercream for Swiss meringue buttercream if you prefer a lighter, silkier finish.
• Serve with fresh berries or a dollop of whipped cream to balance the sweetness and add a festive touch.

Pin It

This cake turns any gathering into a celebration, and the joy on people's faces when they see Betty Boop staring back at them never gets old. I hope you have as much fun making her as I do every single time.

Recipe FAQs

→ How far in advance can I make this Betty Boop cake?

You can bake the red velvet layers up to two days ahead. Wrap them tightly in plastic wrap and store at room temperature. The buttercream can be prepared 24 hours in advance and refrigerated. Fondant decorations work best when made the day before your event and stored in an airtight container. Assemble everything within 24 hours of serving for optimal freshness and appearance.

→ What if I don't have experience working with fondant?

This project uses basic fondant techniques that are beginner-friendly. The hair silhouette, eyes, and lips involve simple shapes like circles, hearts, and curves. Practice rolling and cutting on a small piece first. Use a template printed from your computer for Betty's hair silhouette if freehand cutting feels daunting. The cornstarch prevents sticking, and buttercream acts as glue for attaching pieces.

→ Can I make this red velvet cake without red food coloring?

The vibrant red color is part of the classic red velvet experience, but you can reduce or omit the gel coloring for a more subtle reddish-brown hue from the cocoa powder. The cake's flavor and texture will remain delicious regardless of color intensity. If you're avoiding artificial dyes, natural beet juice powder can provide some red tint, though it won't be as dramatic as gel coloring.

→ How should I store the finished Betty Boop cake?

Once fully assembled and decorated, store the cake in a cool, dry place away from direct sunlight. The cream cheese buttercream makes it sensitive to heat, so avoid warm areas. If your kitchen is particularly warm, refrigerate the cake but bring it to room temperature 30 minutes before serving for the best texture and flavor. Properly stored, it remains fresh for 2-3 days.

→ Can I use a different frosting instead of cream cheese buttercream?

Absolutely. Swiss meringue buttercream offers a lighter, silkier alternative that's more stable in warm weather. Traditional American buttercream works well too and provides a sweeter profile. However, cream cheese buttercream's slight tang perfectly complements the red velvet's rich cocoa notes and creates that classic flavor combination most people expect from this beloved cake style.

→ What's the best way to get smooth sides on the cake?

The crumb coat technique is essential for professional-looking results. Apply a thin layer of buttercream over the entire cake to trap any loose crumbs, then chill for 20 minutes until firm. The final coat goes on smoothly over this foundation. Use a bench scraper or offset spatula held at a 45-degree angle, rotating the turntable steadily while keeping your wrist steady for perfectly even sides.