Cortadillo (Mexican Pink Cake) Recipe
Prep Time:
1 hour
Cook Time:
30 minutes
Servings:
12 Servings
Ingredients
  • 3 cups all-purpose flour
  • 1 ½ tablespoons baking powder
  • ½ teaspoon salt
  • ⅓ cup butter, room temperature
  • 1 cup granulated sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup buttermilk
  • ⅓ cup sweetened condensed milk
  • ¼ cup evaporated milk
  • ¼ cup heavy cream
  • 1 cup heavy cream
  • ¼ cup sweetened condensed milk
  • Pink food coloring
  • Colorful sprinkles, for garnish
Directions
  1. Preheat oven to 350 F.
  2. Grease a 9x13-inch pan.
  3. In a medium bowl, whisk the flour, baking powder, and salt.
  4. Cream the butter and sugar in a separate bowl.
  5. Add the eggs, one at a time, to the butter and sugar mixture, then add vanilla.
  6. In a small bowl, combine the buttermilk, condensed milk, evaporated milk, and cream.
  7. Add the milk mixture to the egg mixture.
  8. In a large bowl, alternate the flour mixture and the milk mixture, beginning and ending with the flour.
  9. Spread the batter in the prepared pan.
  10. Bake for 30 minutes, until a toothpick comes out clean. Cool completely.
  11. Whip the cream, condensed milk, and food coloring to soft peaks.
  12. Spread the whipped topping over the cake (cut off the top if needed to straighten it).
  13. Transfer the cake to the fridge to chill for 30 minutes.
  14. Top with sprinkles.
  15. Serve at room temperature or chilled.