Go Back
+ servings
Print

Cortadillos Mexicanos- La Panaderia Pink Cake

I could not visit la panaderia(Mexican bakery) without having a slice of this Mexican pink cake!!
Course Dessert
Cuisine Mexican
Prep Time 25 minutes
Cook Time 28 minutes
Total Time 53 minutes
Servings 10 Servings

Ingredients

Ingredients

  • For Cake
  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup oil today I used coconut oil
  • 1 teaspoon vanilla bean paste
  • Zest of 1 lemon or lime optional
  • 1 cup milk

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

Instructions

Directions

  • 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, combine the cake flour, 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 25 to 30 minutes or until knife comes out clean from center of cake. Start checking the cake after 23 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. 

Notes

Not only because I love pink cake, but I believe the pink is the most popular of the pan cortadillo!