Cortadillo Mexicano (Mexican Pink Cake)
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
- Heat oven to 350 degrees F.
- Line a 9 inch square baking dish with parchment paper or spray thoroughly with cooking spray and set aside.
- In a small bowl combine the flour with the baking powder and the salt and stir a few times with a whisk. Set aside.
- In a medium size bowl, combine the sugar, eggs, oil and vanilla extract together with a whisk.
- Add the flour mixture and the milk alternately to the sugar-eggs mixture, starting and ending with the flour.
- Pour the batter into the baking dish and tap it a few times against the counter top to eliminate air bubbles.
- 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.
- Cream butter until it is fluffy, then sift and mix in confectioners' sugar, one cup at a time.
- 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.
- Spread frosting over the cake with a frosting knife.
- Add the sprinkles.