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Authentic Cortadillo Mexican Pink Cake

A tempting slice of Cortadillo Mexican Pink Cake featuring bright pink layers and white frosting, served on a white plate.
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A detailed recipe for making a traditional, moist Mexican Pink Cake, known as Cortadillo, complete with instructions for the characteristic pink sponge and simple frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 teaspoon pink or red liquid food coloring (or more, to reach desired shade)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 1/4 cup whole milk (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, mix the 1 cup of milk with the pink food coloring until you achieve a uniform pink color.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the pink milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly between the prepared pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the 1/2 cup softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the 1/4 cup milk, until the frosting is smooth and spreadable. Beat in the vanilla and salt. Add more powdered sugar or milk as needed for consistency.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the first layer. Top with the second cake layer.
  12. Frost the top and sides of the entire cake with the remaining frosting.

Notes

  • For a very moist cake, you can poke holes in the cooled layers and drizzle a small amount of simple syrup or milk before frosting.
  • This cake is traditionally served for birthdays and family celebrations in Mexico.
  • Use high-quality vanilla extract for the best flavor in both the cake and the frosting.

Nutrition

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