Mexican Recipes

Cortadillo Mexicano (Mexican Pink Cake)

Mexican Pink Cake recipe

Prep: 10 min | Cook: 10 min | Yield: 6 servings



  • 1 cup granulated sugar
  • 3 eggs
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 cup milk


  • 3 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons milk
  • Red or pink food coloring
  • Nonpareil sprinkles



  1. Heat oven to 350 degrees F.
  2. Line a 9 inch square baking dish with parchment paper or spray thoroughly with cooking spray and set aside.
  3. In a small bowl combine the flour with the baking powder and the salt and stir a few times with a whisk. Set aside.
  4. In a medium size bowl, combine the sugar, eggs, oil and vanilla extract together with a whisk.
  5. Add the flour mixture and the milk alternately to the sugar-eggs mixture, starting and ending with the flour.
  6. Pour the batter into the baking dish and tap it a few times against the counter top to eliminate air bubbles.
  7. Bake on the middle rack of the oven for 25 to 30 minutes, or until a knife inserted in the middle of the cake comes out clean. Cool completely.


  1. Cream butter until it is fluffy, then sift and mix in confectioners' sugar, one cup at a time.
  2. Add vanilla extract, food coloring and 1 tablespoon of the milk. You may not need to add all the milk, it depends upon your preference for how stiff or loose you want the icing.
  3. Spread frosting over the cake with a frosting knife.
  4. Add the sprinkles.

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