Cortadillos (Mexican Pink Cake)

Those Cortadillos (Mexican Pink Cake) are so soft and delicious, filled with strawberry jam and decorated with pink & black icing and sprinkles. They are the perfect pan dulce to enjoy with coffee, tea, or milk!

Cortadillos is a type of cake that is popular in Mexico, particularly in the northern regions of the country. It has a vanilla, lemony taste and is covered with pink icing and colorful sprinkles.

This Mexican pink cake is usually cut into squares or triangles and is sold in Mexican bakeries called “Panaderías” along with many other types of pan dulce (sweet bread).

The icing is usually white or pink, which is the reason this cake is often called “Pastel de Niños”. Sometimes a pink frosting buttercream is used instead of the thin pink icing.

Cortadillo pan dulce is often enjoyed as a breakfast or dessert pastry and is typically served with a hot beverage, such as café de olla, hot chocolate, or a glass of milk. It is a delicious and popular sweet pastry in Mexico.

How To Make Cortadillos Cake

Grease a 16×12 inch (40cm x 31cm) rectangular cake pan. Preheat your oven to 360F (180°C) and place the rack in the middle.

In a large bowl, sift the flour together with the baking powder, baking soda, and salt. Set aside.

Place the eggs, sugar, and lemon zest in a separate bowl.

Mix at high speed until it forms a light, yellow, and foamy mixture (see the video).

Add oil, 1 teaspoon of vanilla extract, milk, and lemon juice. Mix at low speed to combine everything.

Add the flour in three parts, mixing a little between each addition to form a batter.

Top Tip: Don’t overmix. Overmixing will deflate the eggs and make the batter too dense, resulting in a chewy thicker cake instead of the fluffy and soft texture it’s supposed to have.

Pour the batter into the prepared pan and bake between 20 to 25 minutes (depending on your oven) or until nicely golden on top, and a toothpick comes out clean from the center of the cake.

Take the pan with the cake out of the oven and place it on a rack. Let it rest for 10 minutes.

Carefully, remove the homemade cake from the pan and place on the cooling rack. Allow to cool down completely. Once cooled, cut the cake in half to make two rectangles.

Add the filling

Distribute the jam on top of one of the halves covering it very well. Carefully place the other half of the cake on top and press a little to stick them and keep them in place.

Now, cut the cake into two squares if you want to decorate it with two different colors, otherwise, leave it in one piece.

Decorate

Place the confectioner’s sugar in a bowl, and add milk and two tablespoons of melted butter. Whisk until the ingredients are nicely combined.

Divide the icing into two bowls. In one of the bowls add the food colorant one drop at a time and mix very well to integrate it until the desired degree of color is achieved.

Sprinkle with the colored sprinkles on top and let the cake sit for at least an hour.

Tip: Make sure you add the sprinkles immediately when the icing is still moist so they will stick nicely.

After the resting time and when you see that the glaze has completely dried, cut the bread into squares (cortadillos) or triangles and serve.

Expert Notes

• Sift the dry ingredients: Sifting the flour, baking powder & soda, and other dry ingredients together will help to aerate them and create a lighter cake.
• Use room temperature ingredients: Make sure that all the ingredients are at room temperature before you start baking. Room-temperature ingredients will emulsify more easily and create a lighter, fluffier cake.
• Don’t overmix the batter: Once you’ve added the dry ingredients to the wet ingredients, mix just until everything is combined. Overmixing can cause the cake to be tough and dense.
• Don’t open the oven door: While the cake is baking, resist the urge to open the oven door in the first 30 minutes. Opening the door can cause the cake to sink and become dense.
• Use a kitchen scale: While I give you the measurements in cups too, I highly recommend that you use a kitchen scale.
• Allow the icing to rest: Let the frosting dry completely before cutting the cortadillos, so the cut is even and clean.

How To Store Mexican Pink Cake

Store cortadillos in a cool, dry place away from direct sunlight, heat, or humidity. I don’t like to store in the refrigerator unless it is absolutely necessary, as refrigeration can dry out the cake.

To prevent cortadillos from drying out or becoming stale, cover them with plastic wrap or aluminum foil.

Freezing: You can also freeze cortadillo pan dulce. Wrap each square tightly in plastic wrap and then in aluminum foil, and place them in the freezer for up to 3 months. When you are ready to serve, let them thaw at room temperature before removing the wrapping.

By following these tips, you can help to preserve the freshness and appearance of these delicious Mexican cortadillos.

FAQ

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