Cortadillo (Mexican Pink Cake)
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4.7
51 reviews
Excellent
Cortadillo (Mexican Pink Cake)
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Cortadillo (Mexican Pink Cake) is a soft and pillowy pan dulce that's known for its vibrant pink icing topped with colorful sprinkles.
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Ingredients
For the cake
- 5 eggs
- 1 ¾ cups granulated sugar
- 2 tablespoons vanilla extract
- 1 ½ cup vegetable oil
- 3 cups all-purpose flour
- 1 tablespoon + 2 teaspoons baking powder
- ⅛ teaspoon fine salt
- 1 ¼ cup whole milk
For the icing
- 2 ½ cups confectioners' sugar
- ½ teaspoon almond extract
- 3 ½ tablespoons whole milk
- 5 drops pink gel food coloring
- Rainbow nonpareils sprinkles
Instructions
- Preheat the oven to 350℉. Grease and flour a 9×13-inch baking pan with cooking spray, olive oil, or butter and 1-2 tablespoons of flour. Discard excess flour and set aside.
- In a large bowl, beat the eggs, granulated sugar, and vanilla extract on medium-high using a handheld or stand mixer for about 2 minutes. Slowly pour in the vegetable oil while still beating until fully combined.
- In a separate large bowl, sift together the flour, baking powder, and salt using a fine mesh strainer.
- Add half of the flour mixture into the beaten egg mixture, along with half of the milk. Mix until smooth, scraping the sides of the bowl as needed. Repeat with the remaining flour and milk.
- Pour the cake batter evenly into the prepared baking pan. Bake for 40-45 minutes on the center rack until golden brown and a toothpick inserted into the center comes out clean. Take a quick peek at the cake around the 35-minute mark. If the cake is browning too quickly, loosely tent the pan with foil.
- Allow the cake to fully cool on the kitchen counter for 3 hours before carefully removing it from the baking pan and transferring it to a large cutting board or serving tray.
- Make the icing by mixing together the confectioners' sugar and almond extract in a large bowl with a fork. Mix in the milk 1 tablespoon at a time until fully combined. The icing will be thick but still spreadable. If the icing is too thin, it will run off the sides of the cake, which we do not want.
- Mix in 5 drops of pink gel food coloring to get that signature bright pink color. Feel free to add more or less depending on the color you want.
- Spoon all of the icing on top of the cake and spread it evenly with the back of a spoon or an angled spatula. The icing will become smooth as it sets. Garnish generously with sprinkles.
- Allow the icing to harden and set for 10 minutes before cutting into squares or triangles.
Notes
- This cake is traditionally cut into triangles, making 12 servings. You can also cut this cake into squares to get more servings based on your preference.
- When making the icing, don’t thin it out too much or the icing will run off the sides of the cake. You’ll likely think the icing is too thick when you’re mixing it, but as long as you can spread it with the back of a spoon, it’s perfect.
- Let the icing dry completely (about 10 minutes) before cutting into the cortadillo.
Nutrition Information
Show Details
Serving
1slice
Calories
622kcal
(31%)
Carbohydrates
80g
(27%)
Protein
7g
(14%)
Fat
31g
(48%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Monounsaturated Fat
17g
Trans Fat
0.1g
Cholesterol
72mg
(24%)
Sodium
169mg
(7%)
Potassium
108mg
(3%)
Fiber
1g
(4%)
Sugar
55g
(110%)
Vitamin A
147IU
(3%)
Calcium
111mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 622kcal | 31% |
| Carbohydrates | 80g | 27% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 169mg | 7% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 55g | 110% |
| Vitamin A | 147IU | 3% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
51 reviews
Excellent
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