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Cortadillo (Mexican Pink Cake) Recipe

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4.4 from 14 reviews

Cortadillo, also known as Mexican Pink Cake, is a moist and creamy dessert featuring a tender four-dairy cake base topped with a luscious pink frosting and colorful sprinkles. This cake combines buttermilk, sweetened condensed milk, evaporated milk, and heavy cream both in the batter and frosting, giving it a rich, velvety texture and a subtly sweet flavor perfect for celebrations or special occasions.

Ingredients

For the Cake

  • 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

For the Pink Icing

  • 1 cup heavy cream
  • ¼ cup sweetened condensed milk
  • Pink food coloring
  • Colorful sprinkles, for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent the cake from sticking.
  2. Mix Dry Ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
  3. Cream Butter and Sugar: In a separate large mixing bowl, cream the room temperature butter and granulated sugar until light and fluffy, which helps incorporate air for a tender crumb.
  4. Add Eggs and Vanilla: Beat the eggs into the butter and sugar mixture one at a time to ensure full incorporation, then mix in the vanilla extract for flavor.
  5. Combine Milks: In a small bowl, mix together the buttermilk, sweetened condensed milk, evaporated milk, and heavy cream until smooth and combined.
  6. Incorporate Wet and Dry Ingredients: Alternately add the flour mixture and the milk mixture to the egg batter, beginning and ending with the flour. Mix gently after each addition to maintain a light batter without overmixing.
  7. Prepare to Bake: Spread the batter evenly into the prepared 9×13-inch pan, smoothing the surface with a spatula.
  8. Bake the Cake: Bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
  9. Cool the Cake: Remove the cake from the oven and let it cool completely in the pan before frosting.
  10. Whip the Frosting: Whip the heavy cream, sweetened condensed milk, and a few drops of pink food coloring together until soft peaks form to create the signature pink frosting.
  11. Frost the Cake: Spread the whipped pink topping evenly over the cooled cake. If needed, cut off the top crust to create a flat surface for frosting.
  12. Chill and Garnish: Refrigerate the frosted cake for 30 minutes to firm up the topping, then decorate with colorful sprinkles for a festive finish.
  13. Serve: Serve the cortadillo cake chilled or at room temperature according to your preference.

Notes

  • Make sure to use room temperature butter and eggs to ensure proper mixing and a smooth batter.
  • For best results, do not overmix the batter to keep the cake tender and moist.
  • The pink frosting is delicate; whip to soft peaks to keep it light and airy.
  • You can substitute the sprinkles with fresh fruit for a different garnish option.
  • Store leftover cake in the refrigerator, covered, for up to 3 days.

Find it online: https://marthatasty.com/cortadillo-mexican-pink-cake-recipe/