Mexican Pink Cake Recipe (Pan Dulce Cortadillo)
If you’ve ever stepped into a Mexican bakery and seen those bright pink, sprinkle-covered squares, you’ve found Cortadillo. This classic pan dulce is essentially a “children’s cake” (Pastel de Niño)—a light, airy sponge topped with a signature crackly glaze. It’s simple, nostalgic, and perfect for dipping into your morning coffee. My version uses a dash of cornstarch for an extra-tender crumb, making it even better than the bakery version!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 16 slices
- Category: Dessert / Bread
- Cuisine: Mexican
Ingredients
For the Sponge:
- All-Purpose Flour: 2 ¼ cups
- Cornstarch: 2 tablespoons (the secret to a soft crumb)
- Baking Powder: 3 teaspoons
- Salt: A pinch
- Sugar: 1 cup
- Vegetable Oil: 1 cup
- Large Eggs: 4 (room temperature)
- Whole Milk: ½ cup (room temperature)
- Vanilla Extract: 2 teaspoons
- Lemon Zest: From 1 lemon (or 3 tbsp lemon juice)
For the Pink Glaze:
- Confectioners’ Sugar: 3 cups
- Butter: 3 tablespoons (softened)
- Whole Milk: 4 tablespoons
- Pink Gel Food Coloring: A few drops
- Rainbow Sprinkles: As many as your heart desires
Instructions
- Prep the Oven: Heat your oven to 350°F. Grease an 8″ x 11″ baking pan.
- Sift Dry Ingredients: Sift your flour, cornstarch, baking powder, and salt. This removes lumps and keeps the cake light.
- Whisk the Wet Mix: In a large bowl, whisk eggs, sugar, oil, and vanilla until pale and frothy. Stir in the lemon zest.
- The Alternate Mix: Add about a third of the flour mix to the wet bowl, then half of the milk. Stir gently. Repeat until just combined. Don’t over-mix!
- Bake: Pour into the pan. Bake for 20-25 minutes. A toothpick in the center should come out clean.
- Cool Completely: Let the cake cool in the pan. If it’s warm, the glaze will melt right off.
- Glaze & Sprinkle: Whisk the icing ingredients until smooth. Add pink dye until you get that perfect “bakery pink.” Spread it on and immediately top with sprinkles.
Notes
Serving Suggestions:
- The Classic Way: Slice into traditional triangles or squares and serve with café de olla.
- Fancy it up: Add a dollop of whipped cream or fresh strawberries on the side.
Tips & Tricks:
- Room Temp Matters: Make sure your eggs and milk aren’t cold. It helps the batter emulsify for a smoother cake.
- Oil over Butter: I always use oil here. It keeps the sponge moist and soft, even if you eat it the next day.
- Sift, Sift, Sift: It seems like an extra step, but it’s the difference between a dense cake and a “cloud” cake.
Storage & Reheating:
- On the Counter: Keep it in an airtight container for up to 3 days.
- Freezing: You can freeze the un-frosted sponge for up to 3 months. Wrap it tight!
- Avoid the Fridge: Seriously—the fridge dries out the cake and makes the pink glaze sticky and “sweaty.” Keep it at room temperature.
Find it online: https://saboresmexicana.com/pan-dulce-cortadillo/