Save The Red Betty Boop Heart Cake is a stunning dessert where a soft red crumb and velvety cream cheese frosting meet a crisp dark chocolate Betty Boop silhouette. This creation offers a playful contrast of textures and a delightful burst of sweet-tangy flavor in every bite, making it a perfect centerpiece for themed celebrations.
Save Classified as an intermediate American dessert, this recipe yields 12 servings. With a total time of 1 hour and 30 minutes, it combines careful preparation and resting periods to achieve a high-quality result that is both vegetarian and delicious.
Ingredients
- Cake Flour: 2 ½ cups (312g), sifted
- Natural Unsweetened Cocoa Powder: 2 tablespoons
- Leavening Agents: 1 ½ teaspoons baking powder, ½ teaspoon baking soda
- Fine Sea Salt: ½ teaspoon
- Unsalted Butter: 1 cup (224g), room temperature
- Granulated Sugar: 1 ¾ cups (350g)
- Large Eggs: 4, room temperature
- Buttermilk: 1 cup (240ml), room temperature
- Red Gel Food Coloring: 2 tablespoons
- Pure Vanilla Extract: 2 teaspoons (for cake), 1 tablespoon (for frosting)
- Vinegar: 1 teaspoon white vinegar, plus 1 teaspoon distilled white vinegar
- Cream Cheese: 1 cup (240g), room temperature
- Unsalted Butter (for frosting): ½ cup (112g), room temperature
- Powdered Sugar: 4 cups (480g), sifted
- Pinch of salt: For the frosting
- Dark Chocolate or Candy Melts: 6 oz (170g), melted
- Decoration Tools: Parchment paper and a 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 a stand mixer with a paddle attachment, beat the butter on medium for 1 minute. Gradually add sugar and beat 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.
- Step 5
- Stir in red gel food coloring, vanilla extract, and white vinegar until the batter is evenly colored.
- Step 6
- Add dry ingredients and buttermilk alternately (dry-wet-dry-wet-dry) on low speed, mixing just until incorporated.
- Step 7
- Combine 1 teaspoon distilled vinegar with baking soda in a small cup, then gently fold the foaming mixture into the batter.
- Step 8
- Divide batter between pans, smooth the tops, and bake for 25–30 minutes or until a toothpick comes out clean.
- Step 9
- Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
- Step 10
- Beat cream cheese and butter until smooth, then gradually add powdered sugar, salt, and vanilla until fluffy.
- Step 11
- Level cake layers if needed. Place one layer on a board, spread with frosting, top with the second layer, and refrigerate for 15 minutes.
- Step 12
- Apply a crumb coat, chill for 10 minutes, then add a final smooth layer of frosting with an offset spatula.
- Step 13
- Pipe melted dark chocolate over a stencil under parchment to create the silhouette; let it set for 10 minutes.
- Step 14
- Carefully peel the silhouette from the parchment and place it onto the center of the cake.
- Step 15
- Decorate edges with frosting rosettes or pearls. Chill for 30 minutes before serving.
Zusatztipps für die Zubereitung
Using room-temperature ingredients like eggs, butter, and buttermilk is essential for a smooth batter and even rise. For the most vibrant red color without thinning the batter, always use gel-based food coloring instead of liquid versions.
Varianten und Anpassungen
To achieve a brighter contrast against the white cream cheese frosting, you can swap the dark chocolate silhouette for white chocolate dyed black with oil-based coloring. This recipe is naturally vegetarian, provided the chocolate and food coloring meet dietary standards.
Serviervorschläge
For clean, precise heart-shaped slices, use a warm knife that has been dipped in hot water and wiped dry. Leftovers should be kept covered in the refrigerator and will stay fresh for up to 4 days.
Save With 550 calories and 25g of fat per serving, this Red Betty Boop Heart Cake is a rich and rewarding treat. Enjoy the combination of soft textures and the playful, artistic flair of the iconic Betty Boop silhouette.
Recipe FAQ Section
- → What gives this cake its vibrant red color?
The intense red hue comes from using gel food coloring, which provides a rich color without thinning the cake batter as much as liquid food coloring might. It's essential for achieving that classic red velvet look.
- → Why are room temperature ingredients important for this bake?
Using ingredients like butter, eggs, and buttermilk at room temperature helps them emulsify better, creating a smoother, more uniform batter. This leads to a finer crumb, better rise, and an overall more tender and consistent texture in your finished cake.
- → How can I achieve a super smooth cream cheese frosting finish?
For a beautifully smooth frosting, ensure your cream cheese and butter are softened. Sift your powdered sugar to prevent lumps. A helpful trick for the final layer is to briefly heat your offset spatula under hot water, wipe it dry, and then use it to smooth the frosting.
- → What's the best way to store leftovers of this cake?
To maintain freshness and flavor, store any leftover cake covered in an airtight container in the refrigerator. It will stay delicious for up to four days, allowing you to enjoy it over several days.
- → Can I use a different type of chocolate for the Betty Boop silhouette?
Yes, while dark chocolate offers a crisp contrast, you can certainly use white chocolate dyed black with oil-based food coloring for the silhouette. This can create a different visual effect and might be preferred if you enjoy white chocolate's flavor profile.
- → Is it possible to make this without heart-shaped cake pans?
Absolutely! While heart-shaped pans add a special touch, you can use two 9-inch round cake pans. The baking time should remain similar, and you can still create the charming Betty Boop silhouette to adorn the top.