Pin It The kitchen counter was covered in red speckles, like a tiny crime scene of baking enthusiasm. I'd been attempting red velvet cakes for years, but they always came out closer to rusty brown than that dramatic crimson I was chasing. This recipe finally cracked the code, and adding a Betty Boop silhouette made it feel like something my grandmother would have gotten a kick out of—she loved that sassy cartoon character.
My sister asked me to make this for her vintage-themed birthday party, and I nearly panicked when the first Betty Boop silhouette cracked while peeling it off the parchment. I made three backups just in case, but somehow that slightly imperfect one ended up on the cake and nobody noticed—they were too busy exclaiming over the surprise chocolate detail against all that red.
Ingredients
- Cake flour: The lower protein content keeps the crumb tender and soft
- Natural cocoa powder: Just enough to deepen the flavor without turning the cake brown
- Red gel food coloring: Liquid coloring will thin your batter, so gel is non-negotiable here
- Buttermilk: This is what gives red velvet its signature tang and tender texture
- Cream cheese: Make sure it's properly room temperature or you'll end up with lumpy frosting
- Dark chocolate or candy melts: The bitter snap against sweet frosting is what makes the silhouette work
Instructions
- Prep your pans and oven:
- Heat your oven to 350°F and grease two heart-shaped pans with butter, then line the bottoms with parchment paper so you don't have to worry about sticking.
- Whisk the dry ingredients:
- Combine the cake flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl and set it aside.
- Cream the butter and sugar:
- Beat the butter for about a minute until it's creamy, then gradually add the sugar and let it go for another 2–3 minutes until the mixture looks pale and fluffy.
- Add the eggs and flavor:
- Drop in the eggs one at a time, mixing just until each one disappears, then add the red gel coloring, vanilla, and vinegar until everything turns a uniform crimson.
- Combine wet and dry:
- Mix in the dry ingredients and buttermilk in alternating batches, keeping the mixer on low so you don't overwork the batter.
- Activate the lift:
- Stir that last teaspoon of vinegar into the baking soda until it fizzes, then gently fold it through the batter.
- Bake the layers:
- Divide the batter between your prepared pans and bake for 25–30 minutes until a toothpick comes out clean.
- Make the frosting:
- Beat the cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla until you have something spreadable and fluffy.
- Assemble and coat:
- Stack your cooled layers with frosting between them, apply a thin crumb coat, and chill for 10 minutes before adding the final smooth layer.
- Create the silhouette:
- Place your Betty Boop stencil under parchment paper and pipe or brush melted dark chocolate over the outline, then let it set completely before carefully transferring it to the cake.
Pin It Serving this at that party felt like bringing a little piece of retro charm to life—my sister actually teared up when she saw Betty Boop perched on top, reminding her of Saturday morning cartoons at our grandmother's house.
Getting That Perfect Red
I've learned that red gel coloring is one ingredient where splurging pays off. The cheap stuff gives you a dull raspberry shade, while the professional brands turn your batter into something impossibly vivid with just a squeeze or two.
Working With Chocolate Silhouettes
Make your silhouettes the day before you need them if possible. Chocolate needs time to fully set, and trying to rush this step is how you end up with a broken Betty Boop and a lot of last-minute stress.
Serving And Storing
This cake actually tastes better after chilling for a few hours—the frosting firms up and the flavors meld together beautifully. Just let it sit at room temperature for about 15 minutes before serving so the texture softens up again.
- Slice with a warm knife for clean edges through the chocolate silhouette
- Keep any leftovers covered in the refrigerator where they'll stay fresh for up to four days
- Press any chocolate decoration pieces back into place if they shift during chilling
Pin It There's something wonderful about a cake that looks this impressive coming out of a home kitchen. Every time I make it now, I think about how my grandmother would have absolutely insisted on having the biggest slice.
Questions & Answers
- → What makes the red color so vibrant?
Gel-based food coloring provides the most intense red hue without thinning the batter or altering the final texture. The acidic interaction between buttermilk and vinegar also helps maintain the bright red tone during baking.
- → Can I make the chocolate silhouette ahead of time?
Absolutely. Prepare the dark chocolate silhouette up to a week in advance and store between sheets of parchment paper in an airtight container at room temperature. Handle gently when placing on the finished cake.
- → Why use both vinegars in the batter?
White vinegar adds subtle tang that enhances the red velvet flavor profile, while the baking soda distilled in vinegar creates immediate foam. This reaction produces extra lift for a lighter, more tender crumb structure.
- → How do I achieve smooth frosting edges?
Apply a thin crumb coat first and chill for 10-15 minutes to set. For the final layer, run your offset spatula under hot water, dry thoroughly, then smooth the frosting while warm. This melts any imperfections for a glass-like finish.
- → Can I use regular cocoa powder instead of natural?
Natural cocoa powder works best here because it reacts with baking soda for proper leavening. Dutch-processed cocoa has been alkalinized and won't provide the same rise, potentially resulting in denser layers.
- → What's the best way to store leftovers?
Cover the cut cake with plastic wrap or store in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting requires refrigeration, but bring slices to room temperature 15-20 minutes before serving for optimal flavor and texture.