Servings
Font
Back
4.7 from 51 votes

Cortadillo (Mexican Pink Cake)

Cortadillo (Mexican Pink Cake) is a soft and pillowy pan dulce that's known for its vibrant pink icing topped with colorful sprinkles.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
3 hrs
Total Time
4 hrs
Servings: 12 slices
Calories: 622 kcal
Course: Dessert
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. 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.
  3. In a separate large bowl, sift together the flour, baking powder, and salt using a fine mesh strainer.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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

% 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.