Have you ever seen a heart-shaped cake with pink frosting, chocolate drizzle, and tiny edible roses and wondered, What is Cupid cake? It’s not just a dessert-it’s a sweet piece of Valentine’s Day history wrapped in sugar and sprinkles.
Where Cupid cake comes from
Cupid cake isn’t something you’ll find in a bakery catalog from 1980. It’s a modern twist on a much older tradition: heart-shaped cakes made for lovers. The name ties back to Cupid, the Roman god of desire and affection, often shown with a bow and arrow. Bakers started shaping cakes into hearts to symbolize love, especially around Valentine’s Day.
The earliest versions of these cakes were simple sponge cakes baked in heart-shaped tins, popular in England and the U.S. during the 1800s. By the 1920s, they became common in home kitchens during wartime, when families used baking as a way to show affection when gifts were scarce. Today’s Cupid cake is more elaborate-layered, filled, and decorated with romantic details-but the heart shape remains the one non-negotiable rule.
What makes a cake a Cupid cake
Not every heart-shaped cake is a Cupid cake. There are three key traits:
- Heart shape - Always. No exceptions. Even if it’s a cupcake, the mold must form a clear, symmetrical heart.
- Romantic colors - Soft pinks, deep reds, and white dominate. Some bakers add gold leaf or edible glitter for extra sparkle.
- Flavor that feels indulgent - Vanilla bean, red velvet, or chocolate raspberry are classics. The filling often includes a surprise: raspberry jam, salted caramel, or a hint of rosewater.
Unlike regular birthday cakes, Cupid cakes avoid cartoonish designs. No smiling faces or balloons. The elegance matters. A single piped rose, a drizzle of dark chocolate, or a dusting of powdered sugar in the shape of an arrow is enough.
Why people bake Cupid cakes today
More than half of Australian bakers who make heart-shaped cakes say they do it for Valentine’s Day, according to a 2025 survey by the Australian Bakers Association. But it’s not just about romance.
Many make Cupid cakes for anniversaries, proposals, or even to cheer someone up. A woman in Melbourne told me she bakes one every year for her best friend after her divorce. "It’s not about love lost," she said. "It’s about love still being there-in different forms."
They’re also popular in schools and workplaces. Teachers give them to students who’ve had a hard term. Offices use them to celebrate team milestones. The cake becomes a quiet symbol of care, not just romance.
How to make a real Cupid cake
You don’t need fancy tools. Here’s how to make one that tastes as good as it looks:
- Use a heart-shaped tin - Look for one with deep sides. Cheap ones warp in the oven. A good one costs around $25 and lasts years.
- Choose your base - Vanilla sponge works best. It’s neutral, moist, and holds fillings well. For a richer version, swap 1/4 cup of butter for cream cheese.
- Make a filling - Raspberry jam is classic. Warm it slightly, then spread between layers. Add a teaspoon of lemon juice to brighten it.
- Frost simply - Buttercream is easiest. Add a drop of red food coloring and pipe swirls around the edges. Skip the flowers unless you’re experienced-they’re hard to make evenly.
- Finish with a drizzle - Melt 100g of dark chocolate with a teaspoon of coconut oil. Pour it slowly over the top so it drips down the sides. Let it set for 15 minutes.
Pro tip: Chill the cake for 30 minutes before frosting. It stops crumbs from mixing into the icing.
Common mistakes to avoid
Even experienced bakers mess this up. Here’s what goes wrong:
- Overfilling the tin - The batter rises. Leave 1cm space at the top, or it’ll spill over and ruin the heart shape.
- Using cheap food coloring - Gel colors give vibrant results without making the batter runny. Liquid dyes turn your cake pinkish-gray.
- Skipping the chill step - A warm cake = messy frosting. Patience pays off.
- Adding too many decorations - One elegant touch beats five cluttered ones.
Alternatives if you can’t find a heart tin
Not everyone owns a heart-shaped pan. You can still make a Cupid cake:
- Use two round cakes. Bake them, then cut each into a half-circle. Put them together to form a heart. Secure with frosting.
- Use a cookie cutter to shape cake layers after baking. It’s messier but works.
- Make heart-shaped cupcakes. Pipe the frosting into a heart outline. It’s cute and easier for parties.
Where to buy a Cupid cake in Australia
If you’d rather not bake, here are a few spots in Melbourne that make them well:
- Whisk & Co. (Carlton) - Their red velvet Cupid cake with white chocolate ganache sells out every February.
- Flour & Sugar (Fitzroy) - Uses organic ingredients and edible flower petals.
- Little Cake Co. (St Kilda) - Offers vegan versions with beetroot powder for color.
Order at least a week ahead. Demand spikes after January 20th.
Is Cupid cake just for Valentine’s Day?
No. While February is peak season, people make them all year. A friend of mine bakes one every time she passes a big life milestone-getting her driver’s license, starting a new job, turning 30. She says, "It’s the cake that says, ‘You’re loved,’ even when no one says it out loud."
That’s the real magic of Cupid cake. It doesn’t need a holiday. It just needs someone who cares enough to make it.
Is Cupid cake the same as a Valentine’s cake?
Almost, but not exactly. All Cupid cakes are Valentine’s cakes, but not all Valentine’s cakes are Cupid cakes. A Cupid cake must have a heart shape, romantic flavors, and elegant decoration. A Valentine’s cake could be any red or pink cake with hearts on top-even a boxed mix with sprinkles.
Can I make a vegan Cupid cake?
Yes. Swap eggs for flaxseed meal mixed with water, use plant-based butter, and choose dairy-free chocolate. Beetroot powder gives a natural red hue. Many bakeries in Melbourne now offer vegan versions that taste just as rich.
How long does a Cupid cake last?
At room temperature, it lasts 2 days. In the fridge, it keeps for 5 days. Freeze it for up to 3 months-wrap it tightly in plastic, then foil. Thaw overnight in the fridge before serving.
Do I need special equipment to make one?
No. A heart-shaped tin is ideal, but you can shape the cake by cutting two round cakes and putting them together. A piping bag helps with decoration, but you can spread frosting with a butter knife. The most important tool is patience.
Why is the flavor often raspberry or chocolate?
Raspberry is tart and bright-it cuts through sweetness and mimics the feeling of a first kiss. Chocolate is rich and deep, symbolizing passion. Both pair well with white frosting and feel luxurious. Rosewater is a traditional European touch that adds a floral elegance.
