Name: Cortadillos (Mexican Pink Cake)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 2 1/4 cups all purpose flour; pinch of salt; 2 tbsp cornstarch; 3 tsp baking powder; 1 cup sugar; 4 large eggs (room temperature); 2 tsp vanilla extract; 1 cup vegetable oil ((or canola oil)); zest 1 lemon ((or 3 tbsp lemon juice)); 1/2 cup whole milk ((room temperature)); 3 cups confectioners sugar; 3 tbsp butter ((softened)); 4 tbsp whole milk; 1 tsp vanilla extract; 3 drops pink food coloring ((gel)); candy sprinkles

This homemade recipe for Cortadillos (or Mexican Pink Cake) makes any celebration extra special. Pillowy soft, loaded with sprinkles, and topped with a thick layer of pink frosting. All completely from scratch!

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Sliced Cortadillos Mexicanos on a wooden cutting board and served on plates.

Cortadillos (or Mexican Pink Cake) is one of the most popular Mexican Sweet Breads.

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Easy to identify with its pink frosting, colorful sprinkles, and perfect for any celebration.

This homemade cake is spongy and moist. At a Mexican bakery, you might see it referred to as pastel de niños, or kid’s cake. A sweet pastry that’s hard not to love.

Cake Ingredients

The ingredients needed to make the cake batter labeled and sitting on a white marble surface.

All-purpose flour
Cornstarch
Baking powder
salt
Sugar
Large eggs (at room temperature)
Vegetable oil or canola oil
Vanilla extract
Zest of 1 lemon
Whole milk at room temperature

Listed above are the ingredients to make the cake.

We are using oil to keep the cake moist. Substitute for 1 ½ cup room temperature butter, if you like.

Use whole milk or heavy whipping cream. I do not recommend using non-fat milk. The fat will keep the cake spongy.

Frosting Ingredients

The ingredients needed to make Cortadillos Mexicanos Pink Frosting labeled and sitting on a white marble surface.

For those of you who prefer a thinner frosting, use more milk. About 6 tablespoons of milk.

Candy sprinkles are a must to make the Mexican pink cake.

Some places make this cake in layers and add strawberry jam or dulce de leche in between. Here, we are only making one layer.

Instructions

Sifting the flour, cornstarch, baking powder and salt into a large glass bowl.

Preheat the oven to 350 degrees F. Spray oil on a 8″ x 11″ (for thicker cake).
Set it aside until ready to use.
In a large bowl, sift together the flour, cornstarch, baking powder and salt.

Use a 9″ X 13″ pan for thin cake.

What does sifting flour do?

Sifting flour makes the cake light and fluffy. It helps get rid of any large bits that could make the cake dense or cause the center of the cake to sink in.

Making the cake batter in a large mixing bowl.

In a separate bowl, mix the sugar, eggs, oil and vanilla together.
Add in the lemon and stir to combine.
Little by little, add some flour, then some milk until everything is combined.

The trick to baking a light cake, don’t overmix. Overmixing will cause your cake to be dense and chewy. No one likes that.

Don’t skimp on the lemon zest. A little zest goes a long way!

Baking and cooling the cake in a rectangular pan.

Pour into the prepared pan and bake for 20 to 25 minutes, or until a toothpick comes out clean from the center of the cake.

Baking times can vary depending on altitude and weather.

After 20 minutes, check to see if the cake is ready. It can take up to 25 minutes to bake.

Let cool slightly. About 10 minutes. Then cover with plastic wrap and place in the fridge for up to 2 hours.

How to Make the Pink Frosting:

Creaming sugar and adding coloring dye to make pink frosting.

In a large bowl, mix together the confectioner’s sugar, butter, milk and vanilla.
Add the food coloring and stir until well combined.
The frosting will turn pink.

Not into food coloring? Try using beet juice instead.

What flavor is pink frosting?

It’s creamy, rich, and buttery. Not strawberry or cherry in flavor. The pink comes from the food coloring which is flavorless.

Frosting the cake in the pan and adding candy sprinkles to the Mexican pink cake.

Cool completely before spreading the frosting on top.
Frost the cake in the pan and add sprinkles.

You’ll ruin a smooth finish if you spread the frosting on a cake that’s still warm. You’ll end up with breakage and crumbs.

What is the difference between icing and frosting?

Icing is thinner than frosting and has more of a shine. Frosting is thick and rich.

Freshly baked cortadillo cake in a baking pan topped with pink frosting and sprinkles.

Types of Sprinkles

I like to use American-style rainbow sprinkles, Betty Crocker Parlor Perfect rainbow sprinkles, or Confetti quins (the little discs).

The natural sprinkles are good for decoration, but not so great for adding to a batter as they will bleed.

Traditionally, sprinkles are not added to the cake batter in this recipe. However, you can easily add them in for a more festive look.

Two slices of freshly baked Mexican Cortadillos sitting next to each other.

Baking Times according to Pan Size

24 cupcakes pans. Bake for 18 to 23 minutes
Two 8 x 1-½ inch round baking pan. Bake for 35-40 minutes
Two 9 x 1-½ inch round baking pan. Bake 30-35 minutes
8 x 8 x 2 or 9 x 9 x 2 inch square baking pans. Bake 30 to 35 minutes

I highly suggest using round parchment paper if using round pans.

Don’t want to overbake the cake. Check the cake sooner rather than later.

A slice of Cortadillos Mexicanos served on white parchment paper next to the baking pan.

Storing Instructions:

It’s best to store cakes unfrosted. For frosted cakes, loosely wrap with plastic wrap. Your cake can last for up to 1 week in the fridge.

How to freeze cake:

Whether it is frosted or not, the instructions are the same. Cool the cake completely, then cover tightly with plastic wrap. Place in the freezer. It will last for up to 3 months. When ready to eat, thaw overnight (up to 8 hours) in the fridge.

A slice of cortadillo mexicano on top of white parchment paper.

More Mexican Dessert Recipes:

Jericallas
Pay de Queso (Mexican Cheesecake)
Pastel de Tres Leches
Flan

Cortadillos (Mexican Pink Cake) is a fun and yummy pan dulce that screams celebration. Treat the kids, or kids at heart, with this delicious dessert made completely from scratch.

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Maggie Unzueta

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Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Cortadillos (Mexican Pink Cake)