Betty Boop Cake

I still remember the first time I saw a Betty Boop cake. It instantly made me smile. There was something so playful about it—her big eyes, that little red dress, and the roses that looked like they had just been picked fresh.

It wasn’t just a cake; it felt like a piece of art that could sit on a table and steal all the attention.

That’s exactly the kind of cake I want to share with you today. A tall, smooth sponge covered in creamy frosting, decorated with Betty Boop’s signature charm, and crowned with bold red roses.

It’s not as complicated as it looks, I promise. Once you know the steps, you’ll see how fun it is to bring her to life on a cake.

If you love baking with a touch of creativity, or you simply want to surprise someone with a cake that’s anything but ordinary, this one’s for you.

By the end, you’ll have not just a dessert, but a showstopper that makes people pause before they cut that first slice.

Table of Contents

Betty Boop Cake Recipe

Ingredients

For the Cake (tall 6-inch, 4 layers):

3 cups all-purpose flour (sifted)
2 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 cup unsalted butter, softened
2 ½ cups granulated sugar
4 large eggs, room temperature
1 tbsp pure vanilla extract
1 ¼ cups whole milk, room temperature
½ cup sour cream, room temperature

For the Buttercream Frosting:

2 cups unsalted butter, softened
7 cups powdered sugar, sifted
5–6 tbsp heavy cream (adjust as needed)
2 tsp pure vanilla extract
Gel food coloring: red, green, and black

For Decoration (Betty Boop design):

Edible black marker or edible gel paint
Small piping bags with fine round tips (for outlines)
Piping bags fitted with star tips (for roses)
Gold edible paint (for earrings)
Edible wafer paper or parchment paper (for template)

Instructions

Preheat oven to 350°F (175°C). Grease and line four 6-inch round cake pans with parchment paper.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream butter and sugar together until pale and fluffy (about 3 minutes).
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Alternate adding dry ingredients and milk-sour cream mixture into the butter mixture, starting and ending with dry. Mix just until combined.
Divide the batter evenly among the four pans. Smooth tops with a spatula.
Bake for 25–30 minutes or until a toothpick comes out clean.
Cool completely in pans for 10 minutes, then transfer to a wire rack. Wrap layers in plastic wrap once cooled to lock in moisture.
Beat butter until creamy (2 minutes).
Gradually add sifted powdered sugar, one cup at a time, mixing on low speed.
Add vanilla and 4 tbsp heavy cream, then beat on high for 4–5 minutes until fluffy. Add more cream if needed for spreadable consistency.
Separate into bowls: keep a large portion white, tint a medium portion red, a small portion green, and a small portion black.
Level each cake layer with a serrated knife for even stacking.
Place one layer on a cake board, spread a layer of buttercream, and repeat until all layers are stacked.
Apply a thin crumb coat of white frosting and chill for 20 minutes.
Frost smoothly with a final coat of white buttercream using a bench scraper for a clean finish.
Print or draw a Betty Boop face template sized to fit the cake. Place it on parchment, then transfer outlines onto the cake using edible marker or light tracing.
With a small piping bag fitted with a fine round tip, outline the hair, eyes, and dress details in black buttercream.
Fill in hair with black frosting, the dress with red, and the earrings with a touch of gold edible paint.
Add tiny black buttercream hearts randomly around her image.
Pipe the Roses and Leaves
Using a star piping tip, pipe red buttercream roses around the bottom edge of the cake and across the entire top surface.
Add small green leaves with a leaf tip in between roses for a natural effect.
Carefully smooth any edges, ensuring the design stays crisp.
Place the finished cake on a gold cake board for presentation.

Should I Use Edible Image Sheets Or Pipe Betty Boop’s Face By Hand?

Both methods work, but the choice depends on your skill and time.

Easy option: Use edible image sheets : They save time, give sharp details, and look very professional.
Creative option: Pipe by hand : This gives a handmade touch and can be customized, but it needs a steady hand.
Best balance: Use a sheet for the face and hand-pipe small details like hearts or borders.

How Can I Get The Buttercream Surface Smooth Enough For The Design?

A smooth surface makes the design look clean and professional.

Chill layers: Keep the cake chilled before frosting : Cold cake layers are easier to frost without crumbs.
Crumb coat first: Apply a thin frosting layer : Lock in crumbs before adding the final coat.
Use tools: A bench scraper and offset spatula : These help spread frosting evenly.
Hot water trick: Dip spatula in warm water : Wipe dry and smooth the surface for a polished finish.

Will The Black Buttercream (For Her Hair) Stain Teeth Or Clothes?

Dark colors can sometimes cause small issues.

Strong color: Black buttercream may leave a slight stain : It can fade after brushing teeth.
Use gel colors: Gel gives a deep shade : You need less coloring compared to liquid.
Make ahead: Prepare black frosting 1–2 days early : The color develops darker over time, reducing the need for excess dye.

What Size Betty Boop Cake Should I Make To Serve a Party?

The right size depends on the number of guests.

6-inch cake: Good for 8–10 servings.
8-inch cake: Works for 12–16 servings.
9×13 sheet cake: Serves about 20–25 people.
Double tier cake: For larger gatherings of 30+ guests.

How Do I Create The Red Roses That Go On Top Of The Cake?

Buttercream roses make the cake look fancy and elegant.

Use the right tip: A petal piping tip (like Wilton 104) : It gives rose-like petals.
Start small: Pipe a tight center spiral : Then add petals around it.
Vary angles: Angle the piping bag slightly : This makes petals open like real roses.
Practice first: Try on parchment paper : Then move to the cake once confident.

Can Beginners Decorate a Betty Boop Cake Successfully?

Yes, beginners can do it with patience and simple tools.

Start simple: Use edible image sheets for the face : It removes pressure of detailed piping.
Focus on basics: Smooth frosting and neat roses : These steps give a polished look.
Don’t rush: Take time to practice on paper before piping directly on cake.

How Far In Advance Can I Bake And Decorate a Betty Boop Cake?

Planning ahead makes decorating stress-free.

Bake cake layers: 2 days before serving : Wrap tightly and refrigerate.
Frost and decorate: 1 day before serving : Keep chilled overnight.
Add final details: On the day of serving : Touch-ups keep design fresh.

What Tools Do I Need To Make The Betty Boop Design Neat And Detailed?

The right tools make decorating much easier.

Offset spatula: For smooth frosting.
Bench scraper: For clean cake sides.
Piping bags with fine tips: For outlines and details.
Petal tip: For roses.
Edible markers or gel colors: For outlining face features.
Template or stencil: To guide Betty Boop’s design.

How Do I Transfer Betty Boop’s Face Onto The Cake Without Mistakes?

Accuracy makes the design look sharp.

Print template: Size it to fit the cake surface.
Trace with edible marker: Outline on parchment or wafer paper.
Use toothpick or pin: Lightly mark the outline on frosting.
Pipe carefully: Follow the guide slowly with black buttercream.

Can I Freeze a Betty Boop Cake Without Ruining The Decorations?

Freezing is possible, but it needs care.

Freeze undecorated layers: Wrap in plastic wrap and foil : Keeps fresh for up to 2 months.
Avoid freezing decorated cake: Buttercream roses and black colors may lose shape or bleed.
If needed: Freeze cake without final decorations : Add Betty Boop’s design after thawing.