Recipes – BettyCrocker.com

Cortadillo, or Mexican Pink Cake, is an iconic staple at pastelerías and panaderias (Mexican bakeries). Its signature pink icing adorned with rainbow sprinkles crowns a moist yellow cake, making it an instant favorite among children, so much so that sometimes it’s even referred to as Pastel de Niño. This cake is everything you want—it’s soft and delicious with flavors of almond and vanilla, plus it’s a cinch to make. Bring it to your next gathering or celebration. With its creamy pink frosting and shower of rainbow sprinkles, all atop fluffy, tender cake, it’s a sure crowd pleaser.

Ingredients

Cake

  • 2 1/4 cups Gold Medal™ All Purpose Flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt (reduce to 1/2 teaspoon if using table or fine salt)
  • 5 large eggs
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 cup whole milk
  • 4 teaspoons vanilla

Frosting and Decoration

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla
  • Pink gel food color
  • 1 pinch kosher salt
  • 1 container Betty Crocker™ Rainbow Nonpareils Sprinkles

Make With
Gold Medal Flour

Instructions

  • Step

    1

    Heat oven to 350°F. Lightly grease 13×9-inch baking pan, line with parchment paper, spray entire pan and parchment paper with baking spray with flour.

  • Step

    2

    Whisk flour, baking powder, and salt together in a medium bowl and set aside.

  • Step

    3

    In large mixing bowl, beat the eggs and sugar together with a hand mixer (or a stand mixer fitted with the whisk attachment), for 1 to 2 minutes, or until the sugar begins to dissolve and the mixture has gained some volume, is foamy, and uniformly a pale-yellow color. Scrape down the sides of the bowl with a silicone spatula.

  • Step

    4

    In a large liquid measuring cup, combine the milk, oil, and vanilla.

  • Step

    5

    Alternately add the flour and warm milk mixtures to the beaten eggs in a few additions, beginning and ending with the flour mixture. Make sure to mix well and scrape down the bowl between each addition.

  • Step

    6

    Pour batter into the prepared pan. Bake on the center rack of the oven for 25 to 30 minutes or until the top is golden brown and springs back when lightly touched.

  • Step

    7

    Allow cake to cool completely on a cooling rack before frosting.

  • Step

    8

    In a large bowl, beat the butter with a hand mixer (or a stand mixer fitted with the whisk attachment) until smooth. Gradually add the powdered sugar and beat for 1 minute, until fluffy and thoroughly combined.

  • Step

    9

    While still mixing, gradually add the heavy whipping cream, pausing to scrape down the bowl once all the cream has been added.

  • Step

    10

    Add the vanilla, almond extract, and salt; mix thoroughly (switch to the paddle attachment if using a stand mixer). Add the gel color (use less at first, add more until you get the color you desire). Continue to beat the frosting until it is creamy and fluffy, about 2 minutes.

  • Step

    11

    Spread the frosting evenly over the top of the entire cake and smooth the surface.

  • Step

    12

    Top with rainbow sprinkles.

  • Step

    13

    Cut into squares and serve.