Name: Cortadillo (Mexican Pink Cake) Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 3 cups all-purpose flour; 1 ½ tablespoons baking powder; ½ teaspoon salt; ⅓ cup butter, room temperature; 1 cup granulated sugar; 5 large eggs; 1 teaspoon vanilla extract; ⅔ cup buttermilk; ⅓ cup sweetened condensed milk; ¼ cup evaporated milk; ¼ cup heavy cream; 1 cup heavy cream; ¼ cup sweetened condensed milk; Pink food coloring; Colorful sprinkles, for garnish

Jump to Recipe· 4.4 from 14 reviews

There is something truly magical about the Cortadillo (Mexican Pink Cake) Recipe that makes it an irresistible treat for any occasion. This cake stands out with its moist, tender crumb made from a rich blend of four dairies and a beautiful, creamy pink frosting topped with colorful sprinkles. The balance of flavors and textures—from the soft buttery cake to its luscious, airy frosting—makes it a showstopper that brings joy not just to your taste buds but also to your eyes. If you’re looking for a dessert that combines classic comfort with a festive flair, this Cortadillo (Mexican Pink Cake) Recipe is the one you’ll want to keep in your baking repertoire forever.

Ingredients You’ll Need

A top view of many small bowls and containers arranged neatly on a white marbled surface. There are 11 visible containers: a white bowl with milk on the top left, a small wooden bowl with salt next to it, another white bowl with a yellow liquid to the right, a white plate with a block of butter near the right side, a wooden bowl with flour above the butter, a blue pitcher with a dark liquid near the center, a small wooden bowl with white powder next to it, a ceramic bowl filled with colorful round sprinkles below center, a white bowl with a cream-colored liquid bottom left, a small ceramic bowl filled with cream near the bottom right, and a white egg carton filled with white eggs on the left. A small container of pink food coloring is near the sprinkles. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is where the magic starts. Each component in this recipe is simple yet essential, blending seamlessly to create that iconic moist texture and dreamy pink icing that defines the Cortadillo (Mexican Pink Cake) Recipe.

All-purpose flour (3 cups): The perfect base providing structure to the cake without weighing it down.
Baking powder (1 ½ tablespoons): Gives the cake the necessary lift and fluffy texture.
Salt (½ teaspoon): Enhances all the flavors, balancing sweetness and richness.
Butter, room temperature (⅓ cup): Adds creaminess and a delicate richness.
Granulated sugar (1 cup): Sweetens the cake while supporting its tender crumb.
Large eggs (5): Bind the ingredients together and provide moisture and structure.
Vanilla extract (1 teaspoon): Infuses a warm, inviting aroma and flavor.
Buttermilk (⅔ cup): Tenderizes the cake, keeping it moist with a gentle tang.
Sweetened condensed milk (⅓ cup): Deepens the sweetness and adds silkiness.
Evaporated milk (¼ cup): Contributes a touch of creamy richness.
Heavy cream (¼ cup + 1 cup for frosting): Provides lusciousness for both cake batter and pink icing.
Pink food coloring: Gives the iconic rosy hue to the frosting, making it as delightful visually as it is in taste.
Colorful sprinkles: The festive final touch that makes every slice feel like a celebration.

How to Make Cortadillo (Mexican Pink Cake) Recipe

Step 1: Prepare the Dry Ingredients

Start by whisking together your flour, baking powder, and salt in a medium bowl. This dry mix will ensure your cake bakes evenly and rises perfectly without any lumps or uneven spots.

Step 2: Cream Butter and Sugar

In a separate large bowl, cream the butter and granulated sugar until light and fluffy. This process traps air and helps the cake develop its tender texture, so take your time and enjoy the transformation.

Step 3: Add Eggs and Vanilla

Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition. Then stir in the vanilla extract. This step enriches the batter and brings that warm aroma to the fore.

Step 4: Combine the Milks

Whisk together the buttermilk, sweetened condensed milk, evaporated milk, and ¼ cup of heavy cream in a small bowl. This four-dairy blend is the secret behind the cake’s moist, melt-in-your-mouth crumb.

Step 5: Alternate Adding Dry and Wet Ingredients

Slowly add the flour mixture and the milk mixture to the batter, alternating between the two and starting and ending with the flour. This technique helps maintain the cake’s lightness and ensures everything blends just right.

Step 6: Bake the Cake

Pour the beautifully combined batter into a greased 9×13-inch pan. Bake at 350°F for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before moving to the next step.

Step 7: Whip the Pink Icing

Whip the heavy cream, sweetened condensed milk, and a few drops of pink food coloring to soft peaks. This fluffy, creamy frosting is a trademark of the Cortadillo (Mexican Pink Cake) Recipe, adding sweetness and a gorgeous pastel shade.

Step 8: Frost and Chill

Spread the pink whipped topping generously over the cooled cake. If the top isn’t even, gently trim it to create a smooth surface. Pop the cake in the fridge for about 30 minutes to let the frosting set perfectly.

Step 9: Add Sprinkles and Serve

Once chilled, scatter colorful sprinkles over the frosting—it always feels like a party when this cake comes to the table! Serve the Cortadillo (Mexican Pink Cake) Recipe at room temperature or cool for a refreshing slice.

How to Serve Cortadillo (Mexican Pink Cake) Recipe

The image shows a tray of yellow cake with smooth light pink frosting on top, covered with colorful round sprinkles. The cake is cut into square pieces, with one piece taken out from the tray. In front, there are two white plates on a white marbled surface, each holding one square slice of the cake. The cake slice has two layers: a thick soft yellow base and a layer of light pink frosting on top, decorated with more colorful sprinkles. Each plate has a small brown fork resting beside the cake. The background has a pink tiled wall. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Colorful sprinkles are the classic finishing touch, adding a playful crunch and vibrant contrast. If you’re feeling fancy, try edible flowers or a light dusting of powdered sugar to elevate its visual appeal.

Side Dishes

This cake pairs wonderfully with a simple cup of coffee or a light herbal tea. A fresh fruit salad or whipped cream on the side keeps the serving light and complements the cake’s creamy sweetness.

Creative Ways to Present

Cut the cake into cute squares or fancy triangles and arrange them on a bright platter for a festive spread. For parties, serve individual slices with a dollop of ice cream or fresh berries to wow your guests even more.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Cortadillo (Mexican Pink Cake) Recipe in an airtight container in the refrigerator for up to 4 days. This preserves the freshness of the moist cake and the delicate whipped frosting.

Freezing

You can freeze unopened cake portions wrapped tightly in plastic wrap and then foil for up to 2 months. When ready to enjoy, let it thaw overnight in the fridge to retain its creamy texture and beautiful pink frosting.

Reheating

Because this cake is best served chilled or at room temperature, gently warming is unnecessary. Simply take the cake out of the fridge 20 minutes before serving to enjoy the full depth of flavors and softness.

FAQs

Can I use regular milk instead of the four kinds of dairy?

While you could substitute with regular milk, the unique creaminess and moisture come from the combination of buttermilk, sweetened condensed milk, evaporated milk, and heavy cream. Using all four is what creates the signature texture and flavor of the Cortadillo (Mexican Pink Cake) Recipe.

What if I don’t have pink food coloring?

You can use natural alternatives such as beet juice or strawberry puree to tint the frosting, but keep in mind the color might be less vibrant. The traditional pink color definitely adds to the cake’s charm, so it’s worth picking up a small bottle of food coloring if you can.

Can I make this cake into cupcakes?

Absolutely! Just reduce the baking time to around 18–22 minutes and fill cupcake liners about two-thirds full. The pink frosting and sprinkles will look just as delightful on individual cupcakes.

Is this cake very sweet?

The Cortadillo (Mexican Pink Cake) Recipe has a lovely balance of sweetness—not overpowering but rich enough to feel indulgent. The milk mixture adds depth without making it cloying, so it’s very approachable even for those who don’t love overly sugary desserts.

Can I prepare the frosting a day ahead?

Yes, you can whip the frosting up a day in advance and keep it refrigerated in an airtight container. Just give it a quick re-whip with a mixer before spreading it onto your cake for that perfect light and fluffy texture.

Final Thoughts

If you’re craving a dessert that embodies warmth, nostalgia, and a splash of festive fun, you absolutely must try the Cortadillo (Mexican Pink Cake) Recipe. From its wonderfully soft texture to the silky, pink frosting adorned with sprinkles, it’s a cake that invites smiles with every bite. Trust me, once you make it, this will become a beloved tradition in your home just like it has in mine. Happy baking!