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Cortadillo (Mexican Pink Cake)

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, beat together butter, oil, and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet, alternating with milk, and mix until just combined.
  6. Pour the batter into the prepared pan and smooth the top evenly.
  7. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
  8. To make the icing, whisk powdered sugar, milk, vanilla, and a few drops of pink food coloring until smooth and pourable.
  9. Spread the icing evenly over the cooled cake and immediately top with rainbow sprinkles.
  10. 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

Find it online: https://yumfoodusa.com/cortadillo-mexican-pink-cake/