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Mexican Pink Cake Recipe (Pan Dulce Cortadillo)

Mexican Pink Cake
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This cake is very doable, even on a busy day. From start to finish, it takes under two hours, and a lot of that time is just baking and cooling. The actual hands-on work? Much less. Perfect for a relaxed weekend… or a last-minute plan.

It bakes in a 13×9-inch pan and makes about twelve good-sized squares. Need more? Double it. Feeding fewer people? Cut it in half. This recipe is flexible, which makes it forgiving—and I love that.

Difficulty-wise, this is beginner-friendly. There’s nothing tricky going on. You just need to pay attention to the order of mixing and watch the textures as you go. No fancy tools required. A hand mixer works just fine. In fact, that’s how this cake has been made in home kitchens for years.

One more bonus.
This cake is great for planning ahead.

You can bake it a day early and frost it later. You can even freeze the unfrosted cake. That makes cortadillo a solid choice when you want something reliable and stress-free.

Ingredients

For the Cake:

  • Flour: I use Gold Medal All-Purpose, but store brand is fine.

  • Baking Powder & Salt: The lifters and the flavor balancers.

  • Eggs: You need 5 large ones. Yes, 5. They build the structure.

  • Sugar: Good old white granulated sugar.

  • Oil & Milk: The moisture team. Oil keeps it soft; milk makes it rich.

  • Vanilla: Use a lot. We want flavor.

For the Frosting:

  • Butter: Unsalted is best so you control the saltiness.

  • Powdered Sugar: The base of our fluff.

  • Heavy Cream: To thin it out.

  • The “Secret” Flavor: Almond extract. Just a teaspoon. This is what makes it taste like a real Mexican bakery cake.

  • Pink Gel Color: Gel works better than liquid drops. It keeps the frosting thick.

  • Rainbow Nonpareils: These are the little round balls. Not the long sprinkles.

Instructions

Step 1: The Setup

Turn your oven to 350°F. You want it hot before the cake goes in.

Grease your 13×9 pan. I like to line it with parchment paper too. It makes lifting the cake out later way easier.

Step 2: The “Ribbon” Trick

This is the most important part.

Crack your eggs into a big bowl. Dump in the sugar.

Now, beat them. High speed.

Don’t just mix them. You need to beat them for a full 1 to 2 minutes.

The color will change. It will go from orange to pale yellow. It will get fluffy.

The test: Lift your beaters up. The batter should fall back down in a thick ribbon that sits on top for a second.

This foam is what makes the cake light.

Step 3: Gentle Mixing

Turn the mixer down to low.

We need to add the flour and the liquid (milk/oil/vanilla).

But here is the catch: Don’t crush your foam.

  • Add a little flour. Mix gently.

  • Add some liquid. Mix gently.

  • Repeat until it’s all in there.

Stop mixing the second the white flour disappears. If you over-mix, you get a chewy cake. We want a fluffy cake.

Step 4: The Bake

Pour the batter into the pan.

Bake for 25 to 30 minutes.

How do you know it’s done?

  1. It’s golden brown.

  2. Press the center gently with your finger. It should spring back. If it leaves a dent, it needs more time.

Notes

Make It Yours

Cooking isn’t a science exam. You can mess around with this.

Want it strictly traditional? Slice the whole cake in half horizontally (like a giant sandwich). Spread strawberry jam in the middle. Put the top back on. Frost. The jam adds a nice tang.

Dairy-Free? Easy. Use oat milk in the cake. Use a vegan butter stick for the frosting. It works perfectly.

Gluten-Free? Use a “Measure-for-Measure” GF flour. The eggs and oil hold this cake together really well, so it won’t crumble apart on you.

Serving Tips

When I cut this cake, I keep a warm, damp cloth nearby.

I wipe the knife between every cut. That’s how you get those sharp, clean edges that look good on Instagram.

Serve it with a glass of cold milk. Or, if you want the full experience, a hot cup of coffee.

Storage: Just keep it on the counter in a sealed container. It stays fresh for about 3 days.

You can also freeze slices. Wrap them in plastic wrap and toss them in a lunchbox. By lunchtime, they’re thawed and ready to eat.

Find it online: https://sabormexicana.com/pan-dulce-cortadillo/