Save The first time I attempted a heart-shaped red velvet cake, I accidentally used liquid food coloring instead of gel and ended up with a batter that was more sad pink than showstopping red. My kitchen smelled like chocolate and disappointment. But that mistake taught me everything about what makes a red cake truly sing. Now this Betty Boop version has become my go-to for birthdays that need a little extra drama.
I made this for my best friend's thirtieth birthday party last February. She walked in, saw that glossy Betty Boop silhouette sitting proud against the red frosting, and actually gasped. We spent the next hour taking photos and feeding each other messy forkfuls. The cake was almost gone before I remembered to serve the actual ice cream.
Ingredients
- Cake flour: This lower-protein flour creates that signature velvet crumb that practically melts on your tongue
- Unsweetened cocoa powder: Just enough to give depth without turning this into a chocolate cake
- Red gel food coloring: Gel delivers that jaw-dropping red without thinning your batter like liquid does
- Buttermilk: The acid here activates the baking soda and creates the most tender crumb imaginable
- Cream cheese: Make sure it is properly room temperature or your frosting will turn into a lumpy mess
- Dark chocolate: The bitterness balances all that sweetness and creates dramatic contrast against the red
Instructions
- Get your oven ready:
- Preheat to 350F and grease two heart-shaped pans with butter then line the bottoms with parchment circles
- Whisk the dry team:
- In a medium bowl combine sifted cake flour cocoa powder baking powder baking soda and salt until well blended
- Cream the butter and sugar:
- Beat butter for 1 minute until creamy then gradually add sugar and continue beating for 2 to 3 minutes until the mixture looks pale and fluffy
- Add the eggs:
- Drop in eggs one at a time beating briefly after each and scraping down the bowl sides to keep everything incorporated
- Make it red:
- Pour in the red gel vanilla and white vinegar mixing until the batter transforms into that gorgeous uniform red
- Alternate your additions:
- On low speed add one third of the dry ingredients then half the buttermilk repeating until everything is just combined
- The magic moment:
- Mix that last teaspoon of vinegar with baking soda watch it foam then gently fold it into the batter for extra lift
- Bake the layers:
- Divide batter evenly between pans smooth the tops and bake for 25 to 30 minutes until a toothpick comes out clean
- Cool completely:
- Let the cakes rest in pans for 10 minutes then turn them onto wire racks to cool entirely before frosting
- Make the frosting:
- Beat room temperature cream cheese and butter until smooth then gradually add powdered sugar vanilla and a pinch of salt
- Assemble the cake:
- Level the domes if needed spread frosting between layers apply a crumb coat and chill before adding that final smooth layer
- Create the silhouette:
- Place your Betty Boop stencil under parchment pipe melted dark chocolate over the outline and let it set completely
- The grand finale:
- Carefully peel the chocolate silhouette from the parchment place it on the frosted cake and add any final decorations
Save My niece asked if she could help make the chocolate silhouette and I will never forget her serious concentration as she piped that dark chocolate. When she placed it on the cake she looked so proud like she had just painted the Sistine Chapel. Now she asks to make the Betty Boop cake for every family celebration.
Making Silhouettes Like a Pro
Print your stencil at the exact size you want then tape it under a sheet of parchment paper on a flat surface. The parchment should be completely smooth so your chocolate does not spread into weird blobby shapes. Pipe slowly and steadily following the lines through the paper.
Frosting That Actually Behaves
After applying your crumb coat let the cake chill for at least 15 minutes before the final layer. Cold frosting is much more forgiving and you will not pick up red crumbs into your beautiful white finish. Run your offset spatula under hot water wipe it dry then glide it over the frosting for glasslike smoothness.
Serving and Storage
This cake actually tastes better after sitting overnight in the refrigerator as the flavors meld and the frosting sets into something almost fudgy. Slice with a knife dipped in hot water and wiped clean between cuts for those picture perfect heart servings.
- Bring the cake to room temperature for 30 minutes before serving so the red velvet texture really shines
- Leftovers keep beautifully covered in the fridge for up to four days if they last that long
- The chocolate silhouette can be made days ahead and stored between parchment sheets in an airtight container
Save Every time I pull this cake out of the fridge and see that dark silhouette against the bright red frosting I smile. It is just pure fun on a plate.
Cooking Guide
- → Why is gel food coloring recommended for this cake?
Gel-based food coloring is preferred because it provides a more vibrant red hue without significantly altering the consistency or texture of the cake batter, ensuring a beautiful, intense color.
- → What is the significance of using room-temperature ingredients?
Using ingredients like butter, eggs, and buttermilk at room temperature is crucial for achieving a smooth, emulsified batter. This promotes an even rise and a more tender, consistent crumb in your baked cake.
- → How can I achieve a perfectly smooth finish on the cream cheese frosting?
For a professional, smooth frosting surface, you can warm your offset spatula under hot water, wipe it completely dry, and then gently glide it over the frosting. This slight warmth helps to melt the outermost layer of frosting, allowing for a seamless finish.
- → How should I store leftover cake, and for how long?
To maintain freshness, store any leftover cake in an airtight container in the refrigerator. It will keep well for up to four days, retaining its moisture and flavor.
- → Can I use something other than dark chocolate for the Betty Boop silhouette?
Yes, you can substitute dark chocolate with white chocolate that has been colored black using oil-based food coloring. This can offer a brighter contrast against the red cake and cream cheese frosting.