Merken Soft red crumb and velvety cream cheese frosting meet a crisp dark chocolate Betty Boop silhouette, creating a playful contrast of textures and a burst of sweet-tangy flavor in every bite. This heart-shaped dessert is an American classic with a whimsical twist, perfect for making a bold statement at any celebration.
Merken Preparing this Red Betty Boop Heart Cake involves a classic red velvet method where buttermilk and vinegar react with baking soda to create a light, tender crumb. The process is elevated by the dark chocolate stencil work, making it a rewarding project for intermediate bakers who enjoy decorative details.
Ingredients
- For the Cake: 2 ½ cups (312g) cake flour, sifted; 2 tablespoons natural unsweetened cocoa powder; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon fine sea salt; 1 cup (224g) unsalted butter, room temperature; 1 ¾ cups (350g) granulated sugar; 4 large eggs, room temperature; 1 cup (240ml) buttermilk, room temperature; 2 tablespoons red gel food coloring; 2 teaspoons pure vanilla extract; 1 teaspoon white vinegar; 1 teaspoon distilled white vinegar.
- For the Cream Cheese Frosting: 1 cup (240g) cream cheese, room temperature; ½ cup (112g) unsalted butter, room temperature; 4 cups (480g) powdered sugar, sifted; 1 tablespoon pure vanilla extract; Pinch of salt.
- For the Betty Boop Silhouette Decoration: 6 oz (170g) dark chocolate or candy melts, melted; Parchment paper; 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 the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute until creamy. Gradually add sugar and continue beating 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. Scrape down the bowl sides as needed.
- Step 5
- Stir in red gel food coloring, vanilla extract, and white vinegar until the batter is evenly colored.
- Step 6
- With the mixer on low, add one-third of the dry ingredients, then half of the buttermilk, mixing just until incorporated. Repeat with another third of dry ingredients, remaining buttermilk, and finish with the last third of dry ingredients. Do not overmix.
- Step 7
- In a small cup, combine 1 teaspoon vinegar with baking soda, then gently fold into the batter. The mixture will foam slightly to create a light crumb.
- Step 8
- Divide the batter evenly between the prepared pans, smoothing the tops with an offset spatula. Bake on the center rack for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Step 9
- Let cakes cool in pans for 10 minutes. Run a thin knife around the edges, then invert onto wire racks and remove parchment. Cool completely before frosting.
- Step 10
- While the cakes cool, make the cream cheese frosting: In a clean mixer bowl, beat cream cheese and butter on medium speed for 2 minutes until smooth. Gradually add powdered sugar and a pinch of salt, then vanilla extract, beating on low until combined and fluffy. Transfer to a piping bag or keep covered in the fridge.
- Step 11
- If desired, level cake domes with a serrated knife. Place one heart cake layer on a cake board or plate. Pipe or spread an even layer of frosting (about ¾ cup) over the top. Top with the second cake layer, press gently, and refrigerate for 15 minutes to set the crumb coat.
- Step 12
- Apply a thin crumb coat of frosting over the entire cake. Chill for another 10 minutes, then add a final smooth layer of frosting. Use an offset spatula to create swirls or leave smooth as desired.
- Step 13
- Prepare the Betty Boop silhouette: Place the printed stencil under a sheet of parchment. Pipe or brush melted dark chocolate over the outline on the parchment. Allow the chocolate silhouette to fully set at room temperature or in the refrigerator for 10 minutes.
- Step 14
- Carefully peel the chocolate silhouette from the parchment and lift it onto the center of the cake. Press gently so it adheres to the frosting.
- Step 15
- Decorate the cake edges with additional frosting rosettes, edible glitter, or red sugar pearls. Chill the cake for 30 minutes before serving to let the frosting set. Slice with a warm, clean knife for neat hearts.
Zusatztipps für die Zubereitung
To ensure success, use essential tools such as a stand mixer, 9-inch heart-shaped cake pans, and an offset spatula for smoothing the frosting. Note that this recipe contains wheat (gluten), eggs, and dairy (butter, cream cheese, buttermilk). Always check chocolate labels for possible soy allergens.
Varianten und Anpassungen
You can swap the dark chocolate decoration for white chocolate dyed black with oil-based coloring for a higher contrast against the white frosting. Additionally, ensure all dairy ingredients are at room temperature to prevent the batter from curdling and to achieve a smooth rise.
Serviervorschläge
Serve this cake chilled for the best frosting consistency. Use a serrated knife dipped in warm water and wiped dry to make clean slices through the chocolate silhouette. For nutritional planning, each of the 12 servings contains approximately 550 calories, 25g of fat, 73g of carbohydrates, and 5g of protein.
Merken This Red Betty Boop Heart Cake is a striking tribute to classic dessert artistry. With its vibrant color and decadent cream cheese frosting, it provides a memorable experience for both the baker and the guests. Enjoy the playful contrast of the crisp chocolate against the soft, velvety layers.
Häufige Fragen zum Rezept
- → Wie lange hält sich die Torte im Kühlschrank?
Die Torte hält sich verschlossen im Kühlschrank bis zu 4 Tage. Vor dem Servieren kurz rausnehmen, damit die Creme weicher wird.
- → Kann ich die Herzformen durch runde ersetzen?
Ja, zwei 23cm runde Formen funktionieren ebenfalls gut. Die Backzeit bleibt gleich.
- → Warum Gel-Lebensmittelfarbe verwenden?
Gel-Farbe verleiht das intensivste Rot ohne die Teigkonsistenz zu verändern, was bei flüssiger Farbe passieren kann.
- → Wie gelingt die Schokoladen-Silhouette am besten?
Lassen Sie die Schokolade vollständig bei Raumtemperatur aushärten. Ein kurzes Kühlen im Kühlschrank beschleunigt den Prozess.
- → Kann ich die Torte vorbereiten?
Die Tortenböten können einen Tag vorher gebacken und eingefroren werden. Die Creme und Dekoration am besten frisch am Serviertag auftragen.