# What You’ll Need:
→ For the Cake
01 - 2 cups all-purpose flour
02 - 1.5 cups granulated sugar
03 - 2 teaspoons baking powder
04 - 0.5 teaspoon salt
05 - 0.5 cup unsalted butter, at room temperature
06 - 2 large eggs, at room temperature
07 - 0.75 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 - 0.5 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
# Method:
01 - Preheat oven to 350°F. Grease two 8-inch round cake pans and line 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 using an electric mixer on medium speed until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly 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 bowl as needed.
06 - Mix in red gel food coloring until batter reaches a uniform deep red color.
07 - Divide batter evenly between prepared pans and smooth tops with a spatula.
08 - Bake for 25 to 30 minutes until a toothpick inserted in the center emerges clean. Rotate pans halfway through baking.
09 - Allow cakes to rest in pans for 10 minutes, then invert onto wire racks to cool completely.
10 - Beat cream cheese and butter together on medium speed until smooth, approximately 2 minutes.
11 - Gradually add powdered sugar one cup at a time, beating on low speed until incorporated. Increase to medium speed and beat until light and fluffy, approximately 3 minutes.
12 - Trim cake domes level with a serrated knife. Place one layer on cake board and spread buttercream layer on top. Carefully position second layer.
13 - Apply a thin crumb coat of buttercream around the entire cake. Chill in refrigerator for 20 minutes to set.
14 - Apply final buttercream coat and smooth sides and top with cake scraper or offset spatula.
15 - Dust a clean work surface with cornstarch and roll black fondant to approximately 1/8-inch thickness. Cut Betty Boop hair silhouette using a template or freehand. Transfer onto parchment.
16 - Roll white fondant and cut two large circles for eyes and small hearts for highlights. Roll red fondant and cut lips. Dust with edible pearl dust if desired.
17 - Once cake is chilled and frosting is firm, gently drape black fondant hair silhouette over the front of the cake, trimming excess at the base.
18 - Attach white fondant eyes and red lips using small dabs of buttercream.
19 - Use extra black fondant to pipe or cut eyelashes and eyebrows. Position them around the eyes.
20 - Optionally, roll a thin coil of red fondant into decorative headband and place across top edge of hair silhouette.
21 - Add final touches such as small sugar flower or edible sparkles around the base.
22 - Allow decorated cake to rest at room temperature for 30 minutes before slicing and serving.
