# Components:
→ For the Cake
01 - 2 cups all-purpose flour
02 - 1 ½ cups granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon salt
05 - ½ cup unsalted butter, at room temperature
06 - 2 large eggs, at room temperature
07 - ¾ cup whole milk
08 - 2 teaspoons vanilla extract
09 - 1 tablespoon red gel food coloring
→ For the Cream Cheese Buttercream
10 - 8 ounces cream cheese, at room temperature
11 - ½ cup unsalted butter, at room temperature
12 - 4 cups powdered sugar, sifted
→ For Decoration
13 - 8 ounces black fondant
14 - 4 ounces white fondant
15 - 2 ounces red fondant
16 - 1 teaspoon edible pearl dust or luster dust
17 - Cornstarch for rolling fondant
→ Other
18 - Cake board
19 - 2 x 8-inch round cake pans
20 - Parchment paper
# Method:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt; set aside.
03 - In a large bowl, cream butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
05 - Reduce mixer speed to low and alternately add flour mixture and milk in three additions, beginning and ending with flour. Scrape down bowl as needed.
06 - Mix in red gel food coloring until the batter is uniformly deep red.
07 - Divide batter evenly between prepared pans and smooth tops with a spatula. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
08 - Let cakes rest in pans for 10 minutes, then invert onto wire racks to cool completely.
09 - While cakes cool, prepare cream cheese buttercream: beat cream cheese and butter together on medium speed until smooth, about 2 minutes.
10 - Gradually add powdered sugar, one cup at a time, beating on low speed until incorporated. Increase speed to medium and beat until light and fluffy, about 3 minutes.
11 - Trim cake domes level with a serrated knife. Place one layer on the cake board and spread a layer of buttercream on top. Carefully place the second layer on top.
12 - Apply a thin crumb coat of buttercream around the entire cake. Chill in refrigerator for 20 minutes to set.
13 - Apply a final coat of buttercream and smooth sides and top with a cake scraper or offset spatula.
14 - Dust a clean work surface with cornstarch and roll black fondant to about 1/8-inch thickness. Cut out Betty Boops hair silhouette using a template or freehand. Transfer onto parchment.
15 - Roll white fondant and cut out two large circles for eyes and small hearts for highlights. Roll red fondant and cut out lips. Dust with edible pearl dust if desired.
16 - Once the cake is chilled and frosting is firm, gently drape black fondant hair silhouette over the front of the cake, trimming excess at the base. Attach white fondant eyes and red lips with a small dab of buttercream.
17 - Use extra black fondant to pipe or cut out eyelashes and eyebrows. Position them around the eyes.
18 - Roll a thin coil of red fondant into Betty Boops decorative headband and place across the top edge of the hair silhouette.
19 - Add any final touches such as a small sugar flower or edible sparkles around the base. Allow the decorated cake to rest at room temperature for 30 minutes before slicing and serving.
