Betty Boop Cake

My neighbor's daughter squealed when she saw this cake through my kitchen window. I was halfway through smoothing the final layer of buttercream when she pressed her nose to the glass, eyes wide. That moment reminded me why I started making character cakes in the first place: the pure, unfiltered joy on a child's face beats any baking trophy. This Betty Boop design feels playful without being overly complicated, and the contrast between the vibrant red cake and glossy black fondant hair makes it instantly recognizable.

I baked this for my friend's vintage cartoon-themed baby shower last spring. She'd been collecting Betty Boop memorabilia since college, so when I texted her a photo of the finished cake, she called me crying happy tears. We ended up serving it on mismatched vintage plates, and the deep red layers looked stunning against the pastel tablecloth. Everyone wanted the slice with the fondant eye on top, which started a playful argument that lasted through dessert.

Ingredients

• All-purpose flour: Provides structure without making the crumb dense; I always spoon it into the measuring cup and level it off to avoid packing too much.
• Granulated sugar: Sweetens and helps create that tender, moist texture; creaming it with butter is where the magic starts.
• Baking powder: Gives the cake its lift; make sure yours is fresh or the layers will turn out flat and disappointing.
• Unsalted butter (for cake): Adds richness and keeps you in control of the salt level; room temperature butter creams faster and more evenly.
• Eggs: Bind everything together and add moisture; cold eggs can cause the batter to curdle, so let them sit out for 20 minutes.
• Whole milk: Creates a softer crumb than water or lower-fat milk; I've tried skim and the texture just isn't the same.
• Vanilla extract: Rounds out the sweetness and adds warmth; pure extract makes a noticeable difference over imitation.
• Red gel food coloring: Delivers that bold cartoon red without thinning the batter; start with one tablespoon and add more if needed.
• Cream cheese: Gives the buttercream its signature tangy edge; make sure it's truly soft or you'll end up with lumps.
• Unsalted butter (for buttercream): Balances the cream cheese and adds silky body; beat it longer than you think you need to.
• Powdered sugar: Sweetens and thickens the frosting; sifting prevents gritty bits that ruin the smooth finish.
• Black fondant: Forms Betty's iconic hair; buy it pre-colored to save time and avoid the mess of kneading in gel dye.
• White fondant: Shapes the eyes and highlights; a little goes a long way, so don't over-roll it.
• Red fondant: Perfect for lips and optional headband details; knead it until it's pliable before rolling.
• Edible pearl dust: Adds a subtle shimmer that catches the light; optional but worth it for special occasions.
• Cornstarch: Prevents fondant from sticking to your work surface; use it sparingly or it will dry the fondant out.

Instructions

Prep Your Pans:

Preheat your oven to 350°F and grease two 8-inch round pans, then line the bottoms with parchment circles. This step prevents sticking and makes turning out the layers effortless.

Combine Dry Ingredients:

Whisk together flour, baking powder, and salt in a medium bowl until evenly distributed. Set it aside so it's ready when you need it.

Cream Butter and Sugar:

Beat room-temperature butter and sugar on medium speed for about 3 minutes until the mixture looks pale and fluffy. This incorporates air and sets up the cake's texture.

Add Eggs and Vanilla:

Mix in eggs one at a time, letting each one blend fully before adding the next, then stir in vanilla extract. Scrape down the bowl so nothing hides at the bottom.

Alternate Wet and Dry:

On low speed, add the flour mixture and milk in three rounds, starting and ending with flour. This method keeps the batter smooth and prevents overmixing.

Tint the Batter:

Fold in red gel food coloring until the batter turns a deep, uniform red. Add a little more if it looks pink rather than bold crimson.

Divide and Bake:

Pour the batter evenly into your prepared pans and smooth the tops with a spatula. Bake for 25 to 30 minutes, rotating halfway through so they brown evenly.

Cool Completely:

Let the cakes rest in their pans for 10 minutes, then turn them out onto wire racks. They need to be completely cool before you frost, or the buttercream will melt.

Make the Buttercream:

Beat cream cheese and butter together until smooth, about 2 minutes, then gradually add sifted powdered sugar one cup at a time. Increase speed and whip until the frosting is light and fluffy.

Level and Layer:

Trim any domed tops with a serrated knife so the layers stack flat. Spread buttercream on the first layer, then gently place the second layer on top.

Apply Crumb Coat:

Spread a thin layer of buttercream all over the cake to seal in crumbs. Chill it in the fridge for 20 minutes until the frosting feels firm to the touch.

Final Frosting:

Apply a thicker coat of buttercream and smooth it with a cake scraper or offset spatula. Take your time here; smooth sides make the fondant decorations pop.

Roll Black Fondant:

Dust your work surface with cornstarch and roll black fondant to about 1/8-inch thickness. Cut out Betty's hair silhouette using a template or freehand, then transfer it to parchment until you're ready to place it.

Shape Eyes and Lips:

Roll white fondant and cut two large circles for eyes plus small hearts for highlights. Roll red fondant and cut out lips, then dust with edible pearl dust if you want extra shine.

Attach Hair Silhouette:

Once the frosted cake is chilled and firm, drape the black fondant hair over the front, trimming any excess at the base. Use a small dab of buttercream to stick the white eyes and red lips in place.

Add Details:

Use extra black fondant to pipe or cut eyelashes and eyebrows, positioning them around the eyes. Roll a thin coil of red fondant into a headband if you want that classic Betty Boop look.

Final Touches:

Add a small sugar flower or edible sparkles around the base if you're feeling festive. Let the decorated cake rest at room temperature for 30 minutes before slicing so the fondant softens slightly.

Save

The first time I made this cake, my kitchen smelled like vanilla and butter for two days. My partner walked in just as I was positioning the fondant eyes and said it looked too cute to eat. We ended up keeping it on the counter for an extra hour, just staring at it and laughing every time we walked past. When we finally cut into it, the red layers against the white buttercream looked like a vintage cartoon come to life, and that contrast made every minute of work worth it.

Storing and Serving

This cake stays fresh at room temperature for up to two days if you cover it loosely with plastic wrap, but avoid the fridge unless your kitchen is very warm. Cold buttercream turns hard and loses its creamy texture, so if you must refrigerate, let it sit out for at least an hour before serving. I've found that slicing with a sharp, slightly warm knife keeps the fondant from tearing and gives you clean edges. Serve it with fresh berries or a small dollop of whipped cream to balance the sweetness and add a fresh note.

Customizing the Design

You can swap the black fondant for dark chocolate modeling paste if you prefer a subtly sweet hair silhouette that people can actually eat. I've also seen bakers use royal icing to pipe Betty's features directly onto the cake, which works beautifully if you're confident with a piping bag. If you want a simpler version, skip the fondant altogether and use buttercream tinted with gel colors to paint her face freehand. The red velvet variation with cocoa powder and vinegar adds a slight tang that pairs wonderfully with the cream cheese frosting.

Troubleshooting Common Issues

If your cake layers dome too much, your oven might be running hot; use an oven thermometer to check the actual temperature. Fondant that cracks or tears usually means it dried out, so knead in a tiny bit of vegetable shortening to bring it back to life. Buttercream that looks curdled often just needs a few more minutes of beating on high speed to come together smoothly.

• Let all dairy ingredients come to true room temperature; cold butter won't cream properly and cold cream cheese will lump.
• Sift powdered sugar even if the bag says it's already sifted; those little clumps always sneak through.
• Prepare fondant decorations a day ahead so you're not rushing while the cake chills.

Save

Every time I make this cake, someone asks for the recipe and a photo tutorial. There's something magical about turning simple ingredients into a character that makes people smile before they even taste it.

Recipe FAQs

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

Fondant decorations can be made up to 24 hours ahead. Store them in an airtight container at room temperature, away from moisture and direct sunlight. Keep them flat to prevent warping.

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

Swiss meringue buttercream works beautifully for a lighter, silkier finish. Traditional American buttercream also works well. Just ensure your chosen frosting holds structure when chilled for fondant application.

→ What's the best way to achieve deep red color without adding too much liquid?

Use gel food coloring instead of liquid. Gel concentrates are more potent, so you need less product to achieve vibrant hues. Start with a small amount and gradually add until reaching your desired shade.

→ How do I prevent fondant from sweating when applied to chilled buttercream?

Let your chilled cake sit at room temperature for about 15 minutes before applying fondant. This reduces temperature shock. Work quickly and keep your workspace dusted with cornstarch to prevent sticking.

→ Can I make this as a single layer instead of double layer?

Yes, bake the batter in two 8-inch pans but use only one layer. The remaining layer can be wrapped tightly and frozen for up to three months. Adjust baking time to 30-35 minutes for a single deeper pan.

→ What's the purpose of the crumb coat?

A crumb coat seals in loose crumbs, creating a smooth base for your final layer of buttercream. This thin layer traps crumbs and ensures your finished surface remains clean and professional-looking.