Cortadillo (Mexican Pink Cake)

Name: Cortadillo (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; 2 tsp baking powder; 1 cup sugar; 4 large eggs (room temperature); 2 tsp vanilla extract; 1 cup vegetable oil ((or 1 1/2 cups softened butter)); zest 1 lemon ((or 3 tbsp lemon juice)); ½ 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

Cortadillo is a soft Mexican Pink Cake with creamy pink frosting and sprinkles. Make this authentic Mexican bakery favorite at home.

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

Cortadillo, also known as Mexican Pink Cake, is a classic pan dulce found in bakeries throughout Mexico.

This soft vanilla sheet cake is topped with bright pink buttercream frosting and rainbow sprinkles, making it a favorite for birthdays, saint’s day celebrations, and family parties.

If you’ve ever wondered how to make authentic cortadillo at home, this easy recipe tastes just like the bakery version.

If you love visiting your local panadería, you’ll also enjoy these traditional Mexican sweet breads.

Why You’ll Love This Recipe ❤️

A true Mexican bakery favorite. This homemade cortadillo tastes just like the pink cake you’ll find at panaderías throughout Mexico.
Soft, fluffy, and incredibly moist. Made with oil and whole milk for a tender crumb that stays fresh.
Perfect for birthdays and celebrations. The bright pink frosting and colorful sprinkles instantly make any occasion feel festive.
Easy to make from scratch. No fancy decorating skills required—just spread on the frosting and add sprinkles.
Authentic Mexican dessert. If you’ve been craving Mexican pink cake from your favorite bakery, this recipe brings those nostalgic flavors home.

-Maggie

Family Story

My grandmother and I share the same name. She was my tocaya, my namesake, and every year we’d celebrate our Santo, or saint’s day, together. My cousin’s birthday happened to fall the very next day, so we’d usually celebrate all at once.

The cake always came from Monchys Bakery in Durango, Mexico. Their cakes were always delicious, but if you asked me, nothing could beat a colorful cortadillo covered in pink frosting and rainbow sprinkles.

There was just one problem.

My cousin was the birthday boy, and a teenage boy couldn’t possibly have a pink cake.

So every year, my grandma and I happily settled for another cake while secretly wishing for cortadillo instead. Even now, whenever I walk into a Mexican bakery and see that bright pink frosting, I laugh and think, “We finally get our pink cake.“

🇲🇽 A Mexican Bakery Classic

Cortadillo is one of the most recognizable treats in a Mexican panadería. While every bakery has its own version, most feature a soft vanilla cake covered with bright pink buttercream frosting and rainbow sprinkles. Depending on where you are in Mexico, you may also hear it called pastel de niños because it’s a favorite for birthdays and children’s parties.

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

Ingredients for Cortadillo (Mexican Pink Cake)

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

These simple pantry ingredients come together to make a soft, fluffy Mexican Pink 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.

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

Ingredients for the Pink Buttercream Frosting

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.

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

How to Make Cortadillo (Mexican Pink Cake)

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.

Looking for a no-bake Mexican dessert? Try Carlota de Limon or Carlota de Fresa.

Creaming sugar and adding coloring dye to make pink frosting.

How to Make the 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.

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.

🌟 Maggie Tips

Sift the dry ingredients for the fluffiest cake.
Use room-temperature eggs and milk.
Don’t overmix the batter.
Chill the cake before frosting.
Frost only after the cake has completely cooled.
Use gel food coloring for a vibrant pink frosting.

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

Baking Times for Different Pan Sizes

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.

🙋🏻‍♀️ Frequently Asked Questions

What is cortadillo (Mexican Pink Cake)?

Cortadillo, also known as Mexican Pink Cake, is a traditional Mexican bakery dessert made with a soft vanilla sponge cake topped with pink buttercream frosting and colorful rainbow sprinkles. It’s a popular pan dulce often served at birthdays, parties, and other celebrations.

Why is Mexican Pink Cake pink?

The frosting gets its bright pink color from food coloring. It doesn’t taste like strawberry or cherry—the frosting is simply a classic vanilla buttercream with a festive color.

What is the difference between icing and frosting?

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

Can I make cortadillo ahead of time?

Absolutely! You can bake the cake one day in advance and store it tightly covered. Frost it the next day for the freshest appearance and flavor.

Can I make cortadillo into cupcakes?

Yes! Divide the batter among 24 cupcake liners and bake for 18–23 minutes, or until a toothpick inserted into the center comes out clean.

Can I freeze cortadillo?

Yes, you can! 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.

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.

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

🍰 More Mexican Dessert Recipes

Whether you grew up eating cortadillo from your neighborhood Mexican bakery or you’re trying Mexican Pink Cake for the very first time, this homemade recipe is guaranteed to bring a little extra joy to your table. Soft vanilla cake, creamy pink frosting, and colorful sprinkles make every slice feel like a celebration.

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