Cortadillos – Jessica Dee

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The very first pan dulce recipe I made, was the cortadillo. I made a video and included a brief history of pan dulce. I got such a great response and decided to continue with more recipes. This cake is what started it for me.

This Mexican pink cake is a staple in every panadería. Sometimes you’ll find them without sprinkles or jam. The recipe includes the jam, but of course you don’t have to add it.

Mexican pink cake. Fluffy yellow cake with a bright pink frosting and sprinkles.

  • 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
  • 175 g powdered sugar
  • 3 TBS milk
  • 2 TBS melted butter
  • red food coloring
  • sprinkles
  • Grease 9×13 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 minutesLet 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.
  • IcingCombine 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.

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

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