Cortadillo - Mexican Pink Cake

Recipe Ingredients

Here are the simple ingredients you’ll need to make this Mexican pink cake.

Flour: Gold Medal™ All Purpose Flour provides just enough structure to let this cake become tall and airy without collapsing, promising a soft and fluffy cake.

Baking Powder: Providing the leavening that gives this cake it’s rise and lift, baking powder helps create a fluffy and light cake.

Oil and Milk: The combination of the two makes this cake incredibly moist, allowing you to enjoy any leftovers for the next few days. The milk also helps to tenderize the cake.

Eggs and Sugar: When whipped together until light and foamy, then incorporated into the batter, the eggs and sugar combination ensures a fluffy, pillowy cake with a moist, soft texture.

Vanilla and Almond Extract: The pairing of vanilla and almond extract is what give this cake and frosting its beloved flavor. The yellow cake gets a good dose of vanilla, while the frosting incorporates both vanilla and almond for a layered, deeper flavor.

Butter: While butter is not in the cake itself (we are using oil in the cake batter for better moisture), it is the basis for the creamy pink buttercream. A simple combination of butter, powdered sugar (a little less than other recipes), and heavy cream makes a smooth, delicious, and easy frosting.

How to Make Cortadillo - Mexican Pink Cake

Here is how to make this Mexican pink cake recipe.

1. Make the Batter

This batter begins by beating whole eggs with sugar until pale yellow in color and foamy. The remaining ingredients get folded into the whipped eggs and sugar to create a light, fluid batter that bakes up fluffy and moist.

2. Bake and Cool

Bake the cake in a 13x9-inch baking pan. Once the cake is golden and springs back to the touch, it’s ready to come out of the oven to cool. Cool completely in the pan before frosting!

3. Make the Frosting

Set the butter on the counter to soften while the cake is cooling. Then once the cake is cool, make the frosting. This buttercream contains a slightly lower ratio of powdered sugar to butter–ensuring the frosting is smooth, rich, and not too sweet.

4. Frost and Decorate

Generously frost the cake in an even layer. Smooth the top of the frosting and sprinkle liberally with rainbow sprinkles (nonpareils are classic!).

How to Store Cortadillo - Mexican Pink Cake

Here is how to store your Mexican Pink Cake to keep it tasting delicious.

Refrigerator

You can store portions of leftover Cortadillo in the refrigerator for two days. Wrap or cover well so the cut slices don’t dry out.

Freezer

Wrap portions of Cortadillo in a double layer of plastic wrap (or a layer of plastic wrap and foil). Freeze for up to 1 month. Thaw portions of cake still wrapped to keep them moist and enjoy at room temperature for the best texture.

How to Serve Cortadillo - Mexican Pink Cake

Serve slices of fresh or leftover Cortadillo at room temperature for the best cake texture (cold cake tends to “feel” dry because the fat gets firmer at colder temps). This cake would make a nice afternoon treat with some coffee, tea, or a glass of milk.