Red Betty Boop Heart Cake

My youngest daughter announced she wanted a Betty Boop themed birthday party six weeks before her thirteenth birthday, and I somehow found myself researching vintage cartoon cake decorations at midnight. The red velvet base felt perfect like capturing that classic Hollywood glamour in cake form. When she saw the final cake with that chocolate silhouette, her actual gasp made every moment of leveling those stubborn heart pans worth it.

I learned the hard way that gel food coloring is completely different from the liquid stuff my grandmother used. My first attempt turned the batter a weird peachy pink instead of that dramatic movie theatre red. The second time around I watched that bright coral gel transform into something that looked like velvet curtains.

Ingredients

• Cake flour: The lower protein content creates that tender soft crumb that makes red velvet so distinctive and luxurious
• Natural cocoa powder: Just enough to give depth without overpowering the classic red velvet flavor
• Unsalted butter: Room temperature is non negotiable here for proper creaming and that light texture
• Red gel food coloring: Gel delivers that vibrant Hollywood red without thinning your batter like liquid colors do
• Buttermilk: The acidity reacts with baking soda for extra lift and adds that characteristic subtle tang
• Cream cheese: Full fat block cheese creates that stable silky frosting that holds its shape beautifully
• Dark chocolate: Creates the crisp Betty Boop silhouette that contrasts perfectly with the soft red cake

Instructions

Prep your heart pans:

Grease those tricky heart shaped pans thoroughly and line with parchment circles because nothing ruins a reveal like a stuck cake

Mix the dry team:

Whisk flour cocoa powder baking powder baking soda and salt in a medium bowl so everything distributes evenly

Cream butter and sugar:

Beat butter until creamy then gradually add sugar and let it go for 2 to 3 minutes until the mixture looks pale and fluffy

Add eggs one by one:

Add each egg individually mixing just until blended and scraping the bowl down between additions

Create the red velvet magic:

Stir in red gel coloring vanilla and white vinegar until the batter turns that perfect dramatic crimson

Combine wet and dry:

Alternate adding dry ingredients and buttermilk in three batches mixing only until each addition disappears

Activate the lift:

Mix vinegar with baking soda in a small cup watch it foam then gently fold into the batter

Bake to perfection:

Divide batter between pans smooth the tops and bake 25 to 30 minutes until a toothpick comes out clean

Cool completely:

Let cakes rest 10 minutes in pans then turn onto wire racks to cool entirely before frosting

Make silky frosting:

Beat cream cheese and butter until smooth then gradually add powdered sugar vanilla and salt until fluffy

Assemble the heart:

Level any domes frost between layers and apply a thin crumb coat chilling 10 minutes between coats

Create the silhouette:

Trace Betty Boop onto parchment under paper pipe melted chocolate over the outline and let set completely

Final transformation:

Carefully peel the chocolate silhouette from parchment and place on the frosted cake pressing gently

Save

My sister actually asked me to make this for her engagement party. She does not care about retro cartoons but fell in love with the heart shape and that dramatic red. The chocolate silhouette became her and her fiancés initials instead and it was honestly even more meaningful.

Getting That Perfect Red

Gel food coloring is absolutely worth the extra trip to a specialty baking store. The liquid variety turns your batter into a weird soupy mess while the gel delivers that intense saturated red without messing up your carefully balanced ratios. Start with one tablespoon and add more if you want it darker.

Frosting Like a Pro

A hot spatula is my secret weapon for that professional bakery finish. Run your offset spatula under hot water wipe it completely dry then smooth the frosting. The slight warmth melts the cream cheese frosting just enough to eliminate any imperfections.

Making the Silhouette

Print or draw your Betty Boop silhouette to scale first then tape it under your parchment paper. The chocolate outline needs to be completely set before you attempt to move it and I learned the hard way that the refrigerator speeds this up significantly. Practice once on a separate piece of parchment if you are nervous about the piping.

• Pipe thicker chocolate lines for easier handling
• Let the chocolate set overnight if making ahead
• Use white chocolate dyed black for a sweeter alternative

Save

This cake has become my go to for celebrations that call for something dramatically beautiful but also incredibly delicious. Every single slice looks like a little edible work of art.

Recipe FAQs

→ What makes the red crumb so tender?

The combination of cake flour, buttermilk, and room-temperature ingredients creates a fine, tender crumb. The vinegar activates the baking soda for extra lift while keeping the texture soft and moist throughout.

→ Can I make the Betty Boop silhouette ahead of time?

Absolutely. Prepare the dark chocolate silhouette up to a week in advance and store between parchment paper in an airtight container at room temperature. Handle gently when placing on the frosted cake.

→ Why use gel food coloring instead of liquid?

Gel coloring provides vibrant red hue without adding excess liquid that could alter the batter consistency. A small amount delivers rich color while maintaining the perfect cake structure and rise.

→ How do I achieve smooth frosting edges?

Apply a thin crumb coat first and chill for 10 minutes to set. For the final layer, heat your offset spatula under hot water, dry thoroughly, then glide over the frosting for a polished finish.

→ Can I use different chocolate for the silhouette?

Dark chocolate works beautifully, but you can substitute candy melts or white chocolate tinted black with oil-based coloring. Ensure the chocolate sets completely before carefully transferring to the frosted cake.

→ What's the best way to store leftovers?

Cover the cake tightly or place in a cake container and refrigerate for up to 4 days. The cream cheese frosting requires cool storage. Bring slices to room temperature for 15 minutes before serving for the best texture and flavor.