Cortadillo, also known as Mexican Pink Cake, is a vibrant and nostalgic treat that brings the charm of the panadería (Mexican bakery) into your own kitchen. This vanilla sheet cake is soft and tender, crowned with a signature pink glaze and rainbow sprinkles. Its cheerful appearance and delicate crumb make it a standout choice for Cinco de Mayo or any festive occasion.
Why You’ll Love This Recipe
This cake is both simple and delightful. With a texture that’s light yet moist, it’s ideal for feeding a crowd and easy to decorate. The vibrant pink icing is a signature touch that evokes memories of traditional pan dulce. It’s a colorful, family-friendly dessert that’s easy to make, slice, and share—perfect for celebrations or just to brighten an ordinary day.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cake:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/4 cups granulated sugar
- 4 eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For the pink icing:
- 2 cups powdered sugar
- 3–4 tbsp milk
- 1/2 tsp vanilla extract
- Pink food coloring
- Rainbow sprinkles
directions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper or lightly flour it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter, oil, and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- For the icing, whisk together the powdered sugar, milk, vanilla extract, and a few drops of pink food coloring until smooth and pourable.
- Pour the icing over the cooled cake and spread it evenly with a spatula.
- Immediately sprinkle the rainbow sprinkles on top before the icing sets.
- Chill the cake slightly before slicing into squares or triangles.
Servings and timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Baking Time: 30 minutes
- Total Time: 50 minutes
- Calories per serving: 270 kcal
Variations
- Citrus Twist: Add 1 tsp orange or lemon zest to the batter for a fresh note.
- Pastel Rainbow: Divide the icing and tint with different colors for a multicolored glaze.
- Filled Version: Add a layer of strawberry jam or dulce de leche between two thin cake layers before glazing.
- Almond Flavor: Substitute 1/2 tsp almond extract for part of the vanilla.
- Mini Cakes: Bake in a muffin tin for individually frosted pink cakelets.
storage/reheating
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. If chilled, let slices sit at room temperature for 10–15 minutes before serving. This cake is not recommended for freezing once glazed, but the unglazed cake can be frozen for up to 1 month.
FAQs
What does “Cortadillo” mean?
“Cortadillo” means “little cut” in Spanish, referring to the way the cake is sliced into small, uniform portions.
Is this the same as Mexican pastel de tres leches?
No, Cortadillo is a dry, fluffy cake with a glaze, while tres leches is soaked in a three-milk mixture and topped with whipped cream.
Can I use food gel instead of liquid food coloring?
Yes, gel food coloring works well—use a small amount and adjust to your desired shade of pink.
Can I make this cake ahead of time?
Yes, the cake can be baked and glazed a day in advance. Store covered in a cool place.
What kind of sprinkles are traditional?
Rainbow nonpareils or confetti sprinkles are commonly used in panaderías.
Can I use a different glaze?
Yes, a white icing or chocolate glaze can be used, though pink is traditional.
Is this cake supposed to be frosted or glazed?
Cortadillo is known for its smooth, pourable glaze rather than a thick frosting.
How can I prevent the glaze from soaking into the cake?
Ensure the cake is fully cooled before adding the glaze, and chill it briefly after glazing to help set the icing.
Can I use buttermilk instead of whole milk?
Yes, buttermilk will add a slight tang and softer crumb, which still works well in this recipe.
Can I double this recipe?
Yes, double the ingredients and use a larger sheet pan. Baking time may vary slightly.
Conclusion
Cortadillo is a joyful and nostalgic Mexican dessert that’s as easy to make as it is fun to eat. With its tender vanilla crumb, bright pink glaze, and playful sprinkles, it’s a beloved pan dulce that brings color and celebration to every bite. Whether you’re honoring a cultural tradition or simply baking for loved ones, this cake is sure to add charm and sweetness to the table.
PrintCortadillo (Mexican Pink Cake)
This soft and fluffy vanilla sheet cake, known as “Cortadillo,” is topped with signature pink glaze and rainbow sprinkles—an iconic pan dulce that’s perfect for Cinco de Mayo festivities.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/4 cups granulated sugar
- 4 eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- For the pink icing:
- 2 cups powdered sugar
- 3–4 tbsp milk
- 1/2 tsp vanilla extract
- Pink food coloring
- Rainbow sprinkles
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat together butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet, alternating with milk, and mix until just combined.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- To make the icing, whisk powdered sugar, milk, vanilla, and a few drops of pink food coloring until smooth and pourable.
- Spread the icing evenly over the cooled cake and immediately top with rainbow sprinkles.
- Chill slightly before slicing into triangle or square pieces for serving.
Notes
- Adjust pink food coloring for desired shade—traditional cortadillo is pastel pink.
- Chilling slightly before cutting helps achieve clean slices.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 270 kcal
- Sugar: 26g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg