Bring the fiesta home with a tasty Cortadillo (Mexican Pink Cake).
As a dessert lover, I am always on the lookout for something that is as pleasing to look at as it is delicious. Sometimes, it’s one of those new trends from a local bakery, and sometimes, it’s just a good ole classic. Today, I have to talk to you about one of those classics, the Cortadillo, or Mexican pink cake. This eye-catching cake marvel draws you in with its bright pink frosting and has you hooked after the first bite. After trying it, you will see why this cake has been a Mexican favorite for generations.
If you have a sweet tooth and a love for international desserts, then the Cortadillo cake is a must-try! Originating from Mexico, this delightful cake is known for its soft, moist texture and sweet, creamy pink frosting covered in sprinkles. Perfect for any occasion, whether you’re enjoying it with a cup of coffee in the morning or serving it as a dessert, this incredible cake is sure to delight your taste buds and impress your friends. It’s a good thing this recipe makes twelve servings because your guests will definitely be going back for seconds.
What does Cortadillo mean?
The cortadillo is a traditional Mexican cake originating from the northern region of Nuevo León in Mexico. Its name, “cortadillo,” comes from the Spanish word “cortar,” which means “to cut,” and refers to how the cake is typically cut into small, square, or triangular pieces. This cake has been a staple in Mexican bakeries for generations, and its popularity continues to grow worldwide. You can find it in almost all panaderias (Mexican bakeries), and it is a staple at birthdays, celebrations, and parties. The pink color and festive sprinkles brighten up any event you bring it to, and its deliciousness is sure to put smiles on everyone’s faces.
FAQs & Tips
How to Make Ahead and Store?
The cortadillo cake is meant to be made ahead of time; this allows the cake to chill so it can be properly cut into those perfect square or triangular pieces. The cake can be stored in an airtight container in the fridge and will last up to five days. Alternatively, it can be frozen in an airtight container for up to three months. Just be sure to thaw it out before trying to serve it.
Cake making tip.
Before mixing the dry ingredients together, I like to make sure and pass them through a sifter. This will ensure that you do not have any random lumps or bits of dry ingredients that have stuck together. Nobody wants to bite into a random chunk of salt when eating a tasty dessert.
Tips for a smooth frosting.
When mixing up your frosting, you want to make sure that all of your ingredients are at room temperature. If your butter is cold, it won’t cream properly, and you will end up with lumps in your frosting, or it will be grainy. Also, be sure to incorporate the ingredients slowly (one at a time). Taking your time now will save you in the long run.
Can I warm up my butter fast without melting it?
Yes. An easy way to bring your cold butter to room temperature is to pour boiling water into a pint glass and let it sit for two to three minutes. Next, pour out the water from the glass. Then, stand the stick of butter on its end on a plate. Next, place the hot pint glass over the butter and let it rest for about five minutes. When the time is up, remove the pint glass and unwrap your butter; it should be perfectly soft and ready to use.
Serving Suggestions
The Cortadillo cake is a wonderful addition to any potluck or dinner party. It’s festive, fun, and delicious. Guests of all ages are sure to love it. It goes great with tea, coffee, and ice-cold milk and is the perfect end to any meal—or even a sweet treat at breakfast. If you are planning your next party and need a few ideas, then I would suggest giving these Ground Beef Quesadillas or these Chicken Enchiladas a try. Sticking with the Latin theme, I have to be sure and mention one of my absolute favorites and a regular staple in our house, the Taquito. These little hand-rolled tacos are a serious game-changer and a friend-requested favorite.
Cortadillo Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter room temperature
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups buttermilk
- 1 cup unsalted butter room temperature (for frosting)
- 4 cups powdered sugar sifted (for frosting)
- 1/4 cup heavy cream for frosting
- Pink food coloring for frosting
- Sprinkles for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, allowing the paper to overhang for easy removal.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together 3/4 cup butter and granulated sugar until light and fluffy, about 2 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually mix in the dry ingredients and buttermilk, alternating between the two, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- To make the frosting, beat 1 cup butter in a bowl until creamy. Gradually add powdered sugar and heavy cream, beating until smooth.
- Add pink food coloring to the frosting until the desired color is reached.
- Spread the frosting evenly over the cooled cake and top with sprinkles.
- Chill the frosted cake for about 30 minutes before slicing to allow the frosting to set for clean cuts.
Thank you for the recipe, one question if I double or triple the recipe what size pan would I need?
You’re welcome! If you double the recipe, a 12×18-inch pan (a standard half-sheet pan) would work well. If you triple it, a full-sheet pan (about 18×26 inches). Just keep an eye on the baking time—it might need a little adjustment! 😊