Cortadillos (Mexican Pink Cake)

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

5 from 43 votes

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!

Prep Time25

Cook Time25

Total Time50

Course: Dessert

Cuisine: Mexican

Servings: slices

Calories: 248kcal

Author: Maggie Unzueta

Ingredients

For the Cake:

2 ¼ cups all purpose flour
pinch of salt
2 tablespoon cornstarch
3 teaspoon baking powder
1 cup sugar
4 large eggs room temperature
2 teaspoon vanilla extract
1 cup vegetable oil (or canola oil)
zest 1 lemon (or 3 tablespoon lemon juice)
½ cup whole milk (room temperature)

For Pink Frosting:

3 cups confectioners sugar
3 tablespoon butter (softened)
4 tablespoon whole milk
1 teaspoon vanilla extract
3 drops pink food coloring (gel)
candy sprinkles

Instructions

For the Cake:

Preheat the oven to 350 degrees F.
Spray oil on a pan 8" x 11" and set aside.
Sift the flour, salt, cornstarch, and baking powder together into a bowl.
In another bowl, cream the eggs, sugar, vanilla, and oil.
Add the lemon zest and mix.
Add some of the flour mixture to the egg mixture.
Then add some milk.
Do this little by little, alternating between the dry and wet ingredients.
Continue until the batter is smooth, and there are no more ingredients.
Pour into the prepared pan and bake for 20-25 minutes.
The cake is ready when the toothpick comes out clean from the center of the cake.
Remove the cake from the oven and let cool.
Once the cake is completely cool, prepare the frosting.

To Make the Frosting:

In a large bowl, mix together the confectioner's sugar, butter, milk, and vanilla.
Add the food coloring and mix well. The frosting will turn pink.
Frost the cake in the pan and add sprinkles.
Slice and serve.

Notes

Check the cake for doneness after 20 minutes. If you over bake the cake, it will be dry. Time mainly depends on the type of pan you use. Metal cake pans seem to take less time to bake.

You can also use a 9 x 13 pan for a thinner cake or if making layers. Add strawberry jam or dulce de leche in between the layers.

Nutrition