Cortadillos Mexicanos or as I like to call it La Panaderia Mexican Pink Cake! Who doesn’t enjoy homemade cake? Serve with a hot cup of cafe con leche or a big glass of cold milk. That is a meal in itself! I would never pass up a chance to ride to la panaderia with my parents. As soon as you walked in, the aroma put you in a trance, lol! Grab that red plastic tray and a pair of metal tongs and then came the hard part. Which pan dulce to take home. Cortadillos Mexicanos or pan cortadillo(sliced bread), was my first choice always. it had to be pink, along with a few pink conchas and besos de coco! Did I mention that my first paying job at 18 was at a Mexican bakery? Hence the addiction!
Must always have pink cake!
Since I was a young girl, I have always loved pink cake! Mom always prepared homemade cake for our birthday’s and mine always had to be pink. To see the original post for Mexican Pink Cake, click Here!
We are not a professional baker, but we try!
Going into this recipe, you must understand that this is a home cook’s version of pan dulce. The commercial bakeries use special ingredients unique to them to achieve the best baked goods. But this won’t stop me from trying to recreate the pan dulce that I love!
Cortadillos Mexicanos- La Panaderia Pink Cake
- 2 1/4 cups all purpose flour
- 2 tbsps cornstarch
- 3 teaspoons baking powder
- pinch of salt
- 1 cup sugar
- 4 large eggs at room temperature
- 1 cup oil canola, grapeseed, avocado oil
- 1 1/2 teaspoons vanilla extract
- Zest of 1 large lemon(lime) or orange optional
- 1/2 cup milk at room temperature
For Light Pink Frosting (Thicker)
- 3 cups confectioners sugar
- 3 tablespoons butter softened
- 3-5 tablespoons milk
- 1/2 teaspoon vanilla extract
- pink food coloring gel
- Zest of 1 lemon or lime
- Candy sprinkles
- Preheat oven to 350 degrees F. Spray or oil a 11 1/2X8 (for thicker cake) or a 9X13 (for thin cake), set aside.
- In one bowl, sift together the flour, cornstarch, baking powder and salt. Stir to combine, set aside.
- In another bowl, cream together the sugar, eggs, oil and vanilla until creamy. Add in the lemon(or lime) zest, if using. While the mixer is running, alternate adding some flour, then some milk until batter is smooth.
- Pour into prepared pan and bake for 20 to 25 minutes or until knife comes out clean from center of cake. Start checking the cake after 20 minutes. If you over bake, it will be dry. Remove from oven and let cool.
- Once cake has cooled, prepare frosting. In a large bowl, whisk together the powdered sugar, butter, milk and vanilla. Add the food coloring and stir until well combined. If using zest, mix that in . Frost the cake in the pan and add sprinkles. The frosting will firm up as it sets.
There’s just something about pink frosting!
When I see that slice of cake with pink frosting, it makes me forget about everything! Lol! Enjoy one slice, get it out of your system and move on.
What kind of pan makes a difference!
The bake times will vary for many reasons. Using a metal pan, the cake bakes faster. A glass baking dish requires a few extra minutes. And it’s true when you see the quote “all ovens may vary.”