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Irresistible Cortadillo Mexican Pink Cake Recipe

Cortadillo Mexican Pink Cake
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This Simple Cortadillo (Mexican Pink Cake) is a delightful dessert that brings joy to any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 3 large eggs (room temperature)
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 2 cups powdered sugar
  • 2 tablespoons milk or cream (to adjust consistency)
  • a few drops pink food coloring
  • sprinkles (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour your cake pan.
  2. In a separate bowl, whisk together the flour, baking powder, and salt.
  3. Beat the butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Incorporate the eggs one at a time, mixing well after each addition.
  5. Add the milk, vanilla, and almond extract to the creamed mixture and mix until smooth.
  6. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 25-30 minutes or until a toothpick comes out clean.
  9. Allow the cake to cool completely on a wire rack.
  10. In a bowl, mix the powdered sugar with milk for icing consistency and add pink coloring.
  11. Spread the icing over the cooled cake and top with sprinkles if desired.

Notes

    Nutrition

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

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