Print

Deliciously Cortadillo Mexican Pink: 10 Scrumptious Tips

Deliciously Cortadillo Mexican Pink
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A tender vanilla cake topped with a smooth pink icing, reminiscent of classic Mexican bakeries.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 2 cups powdered sugar
  • Milk or cream to adjust icing consistency
  • Pink food coloring gel or liquid
  • Sprinkles (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 9×13 inch metal baking pan with parchment, lightly greasing it.
  2. In a large bowl, cream the butter and sugar until pale and fluffy for about 3-4 minutes.
  3. Add the eggs one at a time, mixing until fully combined, then mix in the vanilla and almond extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Alternate adding the dry mixture and milk to the butter mixture, starting and ending with the dry mixture. Mix on low until just combined.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, until the center springs back and a toothpick comes out with a few moist crumbs.
  7. Let the cake cool completely in the pan on a rack.
  8. For the icing, whisk the powdered sugar with a splash of milk or cream until smooth. Add food coloring as desired.
  9. Spread the icing over the cooled cake and add sprinkles immediately. Let the icing set for 30-45 minutes.
  10. Slice into neat squares for serving.

Notes

    Nutrition

    Find it online: https://bakerslider.com/deliciously-cortadillo-mexican-pink/

    ×