Save to Pinterest The Red Betty Boop Heart Cake is a striking dessert that combines a soft, vibrant red crumb with a rich, velvety cream cheese frosting. Featuring the iconic Betty Boop silhouette in crisp dark chocolate, this cake is a playful fusion of classic American flavors and retro charm, making it a showstopping centerpiece for any celebration.
Save to Pinterest This cake is more than just a treat; it's an experience that marries the deep red hues of a traditional red velvet style with the whimsical artistry of a hand-piped chocolate silhouette. The heart shape and intricate detailing ensure that every slice is as beautiful as it is delicious.
Ingredients
- For the Cake: 2 ½ cups (312g) cake flour, sifted; 2 tablespoons natural unsweetened cocoa powder; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon fine sea salt; 1 cup (224g) unsalted butter, room temperature; 1 ¾ cups (350g) granulated sugar; 4 large eggs, room temperature; 1 cup (240ml) buttermilk, room temperature; 2 tablespoons red gel food coloring; 2 teaspoons pure vanilla extract; 1 teaspoon white vinegar; 1 teaspoon distilled white vinegar.
- For the Cream Cheese Frosting: 1 cup (240g) cream cheese, room temperature; ½ cup (112g) unsalted butter, room temperature; 4 cups (480g) powdered sugar, sifted; 1 tablespoon pure vanilla extract; pinch of salt.
- For the Decoration: 6 oz (170g) dark chocolate or candy melts, melted; parchment paper; Betty Boop heart-shaped stencil.
Instructions
- Step 1
- Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) heart-shaped cake pans and line the bottoms with parchment paper.
- Step 2
- In a medium bowl, whisk together cake flour, cocoa powder, baking powder, baking soda, and sea salt. Set aside.
- Step 3
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute until creamy. Gradually add sugar and continue beating for 2–3 minutes until light and fluffy.
- Step 4
- Add eggs one at a time, beating on low speed after each addition just until blended. Scrape down the bowl sides as needed.
- Step 5
- Stir in red gel food coloring, vanilla extract, and white vinegar until the batter is evenly colored.
- Step 6
- With the mixer on low, add one-third of the dry ingredients, then half of the buttermilk, mixing just until incorporated. Repeat with another third of dry ingredients, remaining buttermilk, and finish with the last third of dry ingredients. Do not overmix.
- Step 7
- In a small cup, combine 1 teaspoon distilled white vinegar with baking soda, then gently fold into the batter. The mixture will foam slightly to create a light crumb.
- Step 8
- Divide the batter evenly between the prepared pans, smoothing the tops with an offset spatula. Bake on the center rack for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Step 9
- Let cakes cool in pans for 10 minutes. Run a thin knife around the edges, then invert onto wire racks and remove parchment. Cool completely before frosting.
- Step 10
- While the cakes cool, make the cream cheese frosting: In a clean mixer bowl, beat cream cheese and butter on medium speed for 2 minutes until smooth. Gradually add powdered sugar and a pinch of salt, then vanilla extract, beating on low until combined and fluffy.
- Step 11
- Level cake domes with a serrated knife if needed. Place one heart cake layer on a cake board. Pipe or spread about ¾ cup of frosting over the top. Top with the second layer and refrigerate for 15 minutes to set the crumb coat.
- Step 12
- Apply a thin crumb coat of frosting over the entire cake. Chill for 10 minutes, then add a final smooth layer of frosting using an offset spatula.
- Step 13
- Prepare the Betty Boop silhouette: Place the stencil under parchment. Pipe or brush melted dark chocolate over the outline. Allow the chocolate to fully set at room temperature or in the refrigerator for 10 minutes.
- Step 14
- Carefully peel the chocolate silhouette from the parchment and lift it onto the center of the cake, pressing gently to adhere to the frosting.
- Step 15
- Decorate the cake edges with additional frosting rosettes, edible glitter, or red sugar pearls. Chill for 30 minutes before serving. Slice with a warm, clean knife for neat hearts.
Zusatztipps für die Zubereitung
Using room-temperature ingredients is vital for achieving a smooth batter and a consistent rise. Always use gel-based food coloring for the cake layers to ensure a vibrant red color without thinning out the batter.
Varianten und Anpassungen
For a different visual impact, you can swap the dark chocolate silhouette for white chocolate dyed black with oil-based coloring. This provides a sharper, brighter contrast against the cream cheese frosting.
Serviervorschläge
To serve, use a warm, dry serrated knife to cut clean, sharp slices that maintain the heart shape. For an extra touch of glamour, decorate the base of the cake with edible glitter or sugar pearls to complement the Betty Boop theme.
Save to Pinterest The Red Betty Boop Heart Cake is a delightful project that rewards the baker with both a beautiful presentation and a timeless flavor profile. Its unique heart shape and signature chocolate decoration make it a memorable treat for fans of classic animation and classic cake alike.
Recipe FAQs
- → What makes the red color so vibrant?
Gel-based food coloring delivers intense red hue without thinning the batter or altering the final texture. Liquid coloring can add too much moisture, affecting the crumb structure and rise.
- → Can I make this without heart-shaped pans?
Yes, bake in two 9-inch round pans instead. Once cooled, use a heart-shaped template to cut layers, or simply create the silhouette on round layers for a unique presentation.
- → Why is vinegar added to the batter?
White vinegar activates the baking soda, creating extra lift for a lighter, tender crumb. The tanginess also enhances the cream cheese frosting's flavor profile.
- → How do I prevent the chocolate silhouette from breaking?
Ensure chocolate is completely set before peeling from parchment. Work in a cool room and handle edges gently. Refrigerate the silhouette for 10 minutes if your kitchen is warm.
- → Can I make the layers ahead of time?
Bake and cool layers completely, wrap tightly in plastic, and freeze for up to 2 weeks. Thaw overnight in the refrigerator before frosting and decorating.
- → What's the best way to slice neat pieces?
Use a warm, clean knife dipped in hot water and wiped dry between cuts. The heat helps glide through frosting cleanly, and chilled slices hold their shape best.