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Cortadillos

Mexican pink cake. Fluffy yellow cake with a bright pink frosting and sprinkles.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Servings: 12
Cuisine: Mexican
Ingredients Equipment Method Video Notes

Ingredients
  

  • 300 g all purpose flour
  • 1 tsp baking soda
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 300 g eggs about 6
  • 300 g granulated sugar
  • zest from 1 lemon
  • 3/4 cup oil
  • 2/3 cup milk
  • 200 g jam optional
Icing
  • 175 g powdered sugar
  • 3 TBS milk
  • 2 TBS melted butter
  • red food coloring
  • sprinkles

Equipment

  • 1 `9x13 cake pan

Method
 

  1. Grease 9x13 cake pan.
    Preheat 360 degrees F and place rack in middle.
    In large bowl: sift flour, baking powder, baking soda and salt. Set aside.
    Put eggs, sugar, lemon zest in separate bowl. Beat until foamy and creamy, on high.
    Add oil, vanilla, milk and lemon juice. Beat low to mix all.
    Slowly add flour mixture. Pour mixture into cake pan.
    Bake 20-25 minutes
    Let cool for 10 minutes in pan. Then, once completely cooled remove entire cake from pan.
    Using a serrated knife, cut lengthwise and carefully remove top. Add jam to bottom piece, spread jam close to the edges. Place top back on. Gently press down and transfer back to cake pan.
    Were ready to put icing on top.
  2. Icing
    Combine powdered sugar, milk butter and food coloring, whisk. Spread icing over entire cake. Add sprinkles on icing before the icing sets. Let icing set.
    Ready to eat.

Notes

Jam is optional. You can skip cutting the cake and just add icing. 
Sprinkles are optional.