This Cupid Cake is a retro remake! A tender white cake has a classic buttercream frosting. Where this cake shines is in the details. Decorated in pink and white, the top is adorned with Cupid’s arrow for the perfect Valentine treat!
I know this cake is not a unique flavor, but the sheer decorations are what attracted me.
If you follow me on Pinterest (which you should), I have a board just for vintage cake advertisements. There’s nothing like looking at the past to find some inspiration. I just loved the design of the Cupid Cake and decided I had to make it for Valentine’s Day.
In appearance, the cake looks like the advertisement, but I manipulated the recipe a bit to bring it up to today’s standards. Oil increases the moisture while more vanilla increases the flavor.
This Cupid Cake is a cute retro revival, perfect for any special someone on Valentine’s Day!
- 2 ½ cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- ⅔ cup unsalted butter, softened
- ¼ cup vegetable oil
- 1 ¾ cup granulated sugar
- 4 large egg whites, room temperature
- 1 tablespoon vanilla
- 1 cup whole milk, room temperature
- 1 ½ cups (3 sticks, 12 ounces) unsalted butter, softened
- 8 ½ cups powdered sugar, sifted
- ⅓ cup heavy cream
- 1 ½ tablespoons vanilla extract
- ¼ teaspoon fine salt
- pink food gel
- Preheat oven to 350 degrees F. Grease 2 8-inch cake pans with baking spray, set aside.
- Sift cake flour, baking powder, and salt together, set aside.
- In a stand mixer fitted with a paddle attachment, beat butter, oil, and sugar on medium speed until light and incorporated, about 2 minutes. Add in egg whites, beating until well incorporated, this will provide structure. Scrape the sides and bottom of the bowl as needed. Whisk vanilla and milk together in a measuring cup.
- With mixer on low, add dry mixture in three batches, alternately with wet mixture in two batches, beating until just incorporated. Turn mixer off and stir the batter by hand to ensure nothing is stuck to sides or bottom of bowl.
- Divide batter evenly between prepared pans. Bake for 20 to 25 minutes, rotating halfway. A toothpick inserted should come out clean with a few moist crumbs. Let cool in pans for 5 minutes, invert onto wire rack, cool completely.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium-high speed until, fluffy and pale in color, about 3 minutes. Scrape the sides and bottom of the bowl. Add the powdered sugar, followed by the cream, vanilla, and salt. Raise speed for high and beat for another 2 to 3 minutes. Divide frosting and mix half with pink gel food coloring. Refrigerate until ready to use.
- Spoon a bit of frosting onto a cake board. Secure the first cake layer and apply some of the Pink Frosting, apply second cake layer Do a crumb coat, frosting the top with white and the sides with pink frosting. Chill for 10 minutes, and do a final thicker coat of both white and pink. Use a star tip to decorate the border. Use a toothpick to draw the Cupid bow and arrow onto the top of the cake. Pipe on top of drawing using a writing tip with pink frosting.