Cortadillo (Mexican Pink Cake) (2024)

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If you’re craving something sweet, you can’t go wrong with a slice of cortadillo pan! This popular Mexican cake can be found at Mexican panaderías all over the U.S. and Mexico. The signature pink icing and triangle cuts make it easy to spot, and it’s always been my personal favorite pan dulce!

It can be enjoyed for breakfast alongside coffee or as a dessert after any meal. I have fond memories of enjoying a slice with my family over a cup of café de olla, but it also goes great with some champurrado or just a glass of milk!

What Is Cortadillo?

Cortadillo, also known as Mexican pink cake or “Pastel de Niño,” is a beloved cake in Mexico that has captured the hearts and tastebuds of many. This cake is made from a vanilla-based batter that is both moist and fluffy, giving it the perfect texture that everyone craves. The icing on the cake is a vibrant pink color that’s made from confectioners’ sugar, almond extract, and pink food coloring, which is then covered in lots of fun colorful sprinkles. Cortadillo is a favorite of both adults and children, making it a treat that can be enjoyed by all.

In a separate large bowl, sift together the flour, baking powder, and salt using a fine mesh strainer.

To the beaten egg mixture, add half of the flour mixture and half of the milk. Mix until smooth, then repeat the process with the remaining flour and milk.

Bake: Pour the cake batter into the prepared baking pan and bake on the center rack in a 350℉ for 40 to 45 until nicely golden.

Cool: Take the cake out of the oven and allow it to cool completely on the kitchen counter before removing it from the baking pan.

Make the icing: Mix together the confectioner sugar and almond extract with a fork in a large mixing bowl, then add in the milk 1 tablespoon at a time until fully combined. Mix in 5 drops of pink food coloring to achieve that perfect neon pink. The icing will be very thick, but that’s okay. If you thin it out too much, a lot of it will run off the sides of the cake, which is what we don’t want.

Spread: Spoon all of the icing onto the top of the cake and evenly spread across.You can do this with the back of a spoon or an angled icing spatula. Garnish the top with sprinkles and allow the icing to harden for at least 10 minutes.

Slice: Cut into triangles to serve this pan dulce just like you would find it in a Mexican bakery, or slice it into squares.

Recommended Tools

• Stand Mixer. I love using my stand mixer when baking as it makes the whole process so smooth.
• Baking Sheets. A set of various-sized baking sheets is a must in every home.
• Mixing bowls. Using glass mixing bowls when baking makes for easy clean-up, especially when making icing.

Storing and Freezing

To store, cover the cortadillo in an airtight container and refrigerate for up to 3 days.

To freeze, cover the chilled cortadillo in plastic wrap and set it in the freezer for up to 3 months. When ready to eat, thaw overnight before serving.

4.65 from 14 votes (10 ratings without comment)