Cortadillo
Soft, buttery cake slathered in the brightest neon pink frosting you’ve ever seen and finished with a snowstorm of sprinkles — that’s cortadillo in a nutshell. This Cortadillo Mexican Pink Cake is pure nostalgia wrapped in a 9×13 pan.
I first had it at a Mexican bakery when I was about seven years old, and I’ve been chasing that memory ever since. Turns out, it wasn’t that hard to recreate — and honestly? The homemade version might be even better.
Table of Contents
What Makes This Classic Mexican Dessert So Special
Cortadillo is one of those classic Mexican dessert staples you’ll find sitting in the glass case of just about every panaderia across Mexico and the US. It’s a simple sheet cake with a soft, pillowy crumb and a thick layer of sweet pink buttercream on top.
The magic is really in that frosting. We’re talking neon pink — not dusty rose, not blush. Neon. It’s bold, it’s fun, and it makes the cake look like a party before you even take a bite.
And the flavor? It’s sweet, buttery, lightly vanilla-kissed, and totally irresistible. This Pink Frosted Cake is the kind of dessert that disappears fast at any gathering. You’ve been warned.
Ingredients You’ll Need
Here’s everything you need to pull together this cortadillo. The ingredient list is simple and uses pantry staples you probably already have on hand.
| Category | Ingredient | Amount |
|---|---|---|
| For the Cake | All-purpose flour | 2 1/2 cups |
| Baking powder | 2 1/2 teaspoons | |
| Salt | 1/2 teaspoon | |
| Unsalted butter, room temperature | 3/4 cup | |
| White granulated sugar | 1 3/4 cups | |
| Large eggs | 3 | |
| Vanilla extract | 1 1/2 teaspoons | |
| Buttermilk | 1 1/3 cups | |
| For the Buttercream | Unsalted butter, room temperature | 1 cup |
| Clear Mexican vanilla extract | 1 teaspoon | |
| Kosher salt | 1/2 teaspoon | |
| Powdered sugar, sifted | 4 cups | |
| Heavy cream | 1/4 cup | |
| Neon pink food coloring | To color | |
| Sprinkles | To top |
A quick note on the vanilla: use regular vanilla extract for the cake batter and clear Mexican vanilla for the buttercream. Clear vanilla keeps that frosting color bright and true — no muddy tones messing with your pink.
How to Make Cortadillo Step by Step
This recipe is very approachable, even if you don’t bake often. Follow these steps and you’ll have a gorgeous cortadillo ready to slice and share.
Step 1: Prep Your Pan and Oven
Preheat your oven to 350 degrees F. Grease your 9×13 inch pan and line it with a parchment sling — let the two longer sides hang over the edges. This little trick makes lifting the cake out so much easier later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside. This only takes a minute but it’s worth doing separately so everything blends evenly into the batter later.
Step 3: Cream the Butter and Sugar
Beat the room-temperature butter and sugar in your stand mixer with the paddle attachment on medium speed for about 2 minutes. You want it light, fluffy, and a shade or two paler in color. Don’t rush this step — it’s what gives the cake that soft, tender crumb.
Step 4: Add the Eggs and Vanilla
Add the vanilla, then the eggs one at a time. Make sure each egg is fully incorporated before adding the next. The batter might look a little curdled at this point — that’s totally normal, don’t panic.
Step 5: Alternate the Dry Ingredients and Buttermilk
Now here’s where you alternate: add one-third of the dry ingredients on low speed, then one-third of the buttermilk. Repeat twice more until everything is combined. Mix just until the flour disappears — overmixing leads to a tough cake, and nobody wants that.
Use a silicone spatula to scrape down the sides of the bowl and give it one final mix by hand. Pour the batter into the prepared pan and smooth it out evenly.
Step 6: Bake the Cake
Bake for 25 to 30 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean. Your kitchen is going to smell incredible. Let the cake cool completely before you even think about frosting it — warm cake and buttercream are not friends.
While you wait, check out this easy cake recipe guide for more helpful baking tips and tricks.
Step 7: Make the Buttercream
Cream the butter with the vanilla and kosher salt in the stand mixer for a full minute at medium speed. Then turn the speed to low and add the sifted powdered sugar half a cup at a time. Go slow here — unless you enjoy wearing a powdered sugar cloud. (No judgment if you’ve been there.)
Once all the powdered sugar is in, add the heavy cream and mix on low to incorporate, then bump it up to medium-high for a full minute. The buttercream should be light, fluffy, and gloriously creamy.
Step 8: Color the Frosting Pink
Now the fun part. Add your neon pink food coloring to the buttercream. If you’re using regular liquid food coloring, start with about 20 drops and add more until you hit that bold, bright pink. The recipe uses about 40 drops total to get the right saturation.
If you can get your hands on gel food coloring from a cake supply store, start with just a few drops — gel is much more concentrated. Either way, aim for neon pink, not light pink. This is a cortadillo, not a baby shower cake.
Step 9: Frost and Finish
Spread the pink buttercream evenly over the fully cooled cake. Then shower it with sprinkles — don’t be shy. Pop the frosted cake in the fridge for 30 to 45 minutes to let the frosting firm up. This makes for cleaner cuts and honestly, the cake tastes even better cold.
Expert Tips for the Best Cortadillo
Get the Temperature Right
Room temperature butter is non-negotiable for both the cake and the buttercream. Cold butter won’t cream properly and you’ll end up with a dense cake and lumpy frosting. Set your butter out at least an hour before you start baking.
Don’t Skip the Chill
Refrigerating the frosted cake before slicing is a game-changer. The buttercream firms up and you get those clean, bakery-style cuts that make it look like a real panaderia made it. Worth the wait every single time.
Get That True Neon Pink
The color is a big part of what makes this a Pink Frosted Cake worth talking about. If your pink looks pale or washed out, add more coloring a few drops at a time. Gel coloring from a cake supply or craft store gives the most vibrant results with less product.
Variations to Try
Want to mix it up? Try adding a teaspoon of almond extract to the cake batter for a slightly nutty, floral note. You can also swap the sprinkles for crushed rainbow nonpareils for a more traditional panaderia look.
If you love bold, colorful recipes, you might also enjoy this crowd-pleasing street corn chicken bowl recipe for your next get-together.
Storage and Make-Ahead Tips
This cortadillo stores really well, which makes it perfect for baking ahead. Here’s everything you need to know to keep it fresh.
| Storage Method | How Long It Lasts | Notes |
|---|---|---|
| Room temperature (covered) | Up to 2 days | Best in a cool spot away from direct sunlight |
| Refrigerator (covered) | Up to 5 days | Frosting stays firm and slices cleanly |
| Freezer (unfrosted cake only) | Up to 2 months | Wrap tightly in plastic wrap, frost after thawing |
To reheat a slice, let it come to room temperature naturally — about 15 to 20 minutes on the counter. The frosting softens up beautifully and the cake gets that fresh-baked feel again.
No-waste tip: Got a few crumbled pieces or edge trims? Crumble them over vanilla ice cream for a ridiculously good dessert hack. You’re welcome.
Nutritional Information
Here’s an approximate nutritional breakdown per slice, based on 16 servings from the 9×13 pan.
| Nutrient | Per Slice (approx.) |
|---|---|
| Calories | 420 kcal |
| Total Fat | 20g |
| Saturated Fat | 12g |
| Carbohydrates | 58g |
| Sugar | 42g |
| Protein | 4g |
| Sodium | 180mg |
Nutritional values are estimates and will vary based on specific brands and exact measurements used.
Frequently Asked Questions
What exactly is cortadillo?
Cortadillo is a classic Mexican dessert — a soft, buttery sheet cake topped with a thick layer of bright pink frosting and sprinkles. You’ll find it in Mexican bakeries (panaderias) throughout Mexico and the US. It’s known for its bold neon pink color and simple, sweet flavor.
Can I make cortadillo ahead of time?
Absolutely. You can bake the cake a day ahead and store it tightly covered at room temperature. Make the pink buttercream the day you plan to frost and serve it. The frosted cake keeps well in the fridge for up to 5 days.
Can I freeze cortadillo?
You can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and then foil before freezing. Thaw overnight in the refrigerator, then frost with the pink buttercream before serving.
What food coloring should I use for the pink frosting?
Use neon pink food coloring — not regular pink, which will look too pale. Liquid food coloring works fine (you’ll need around 30-40 drops), but gel coloring from a cake supply store gives a more vibrant result with fewer drops. Either way, aim for that bold, classic panaderia pink.
Can I use a different pan size?
This recipe is designed for a 9×13 inch pan. You can use two 8-inch round pans for a layered version, but baking times will be shorter — check at 20 minutes. Avoid using a smaller pan, as the batter needs the full surface area to bake evenly.
Final Thoughts
This cortadillo is everything a classic Mexican dessert should be — soft, sweet, and impossibly fun to look at. The neon pink buttercream and sprinkles make it a showstopper, and the buttery vanilla cake underneath delivers every single time.
It’s the kind of recipe you’ll want to make for birthdays, potlucks, or honestly just a Tuesday when you need something a little cheerful. And if you’re already in the mood for more crowd-pleasing recipes, these BBQ ranch turkey burgers make an excellent savory counterpart to a sweet dessert spread.
If you try this recipe, I’d love to hear how it turned out! Leave a comment below, share your feedback, and please save this Cortadillo Mexican Pink Cake on Pinterest so more people can discover this beloved classic. Happy baking!
Cortadillo Mexican Pink Cake
Equipment
- 9×13-inch baking pan
- Parchment paper
- Medium bowl
- Whisk
- Stand Mixer
- Paddle Attachment
- Silicone spatula
- Toothpick
Ingredients
For the Cake
- 2 ½ cups All-purpose flour
- 2 ½ teaspoons Baking powder
- ½ teaspoon Salt
- ¾ cup Unsalted butter room temperature
- 1 ¾ cups White granulated sugar
- 3 Large eggs
- 1 ½ teaspoons Vanilla extract
- 1 ⅓ cups Buttermilk
For the Buttercream
- 1 cup Unsalted butter room temperature
- 1 teaspoon Clear Mexican vanilla extract
- ½ teaspoon Kosher salt
- 4 cups Powdered sugar sifted
- ¼ cup Heavy cream
- Neon pink food coloring to color
- Sprinkles to top
Instructions
- Preheat oven to 350°F. Grease a 9×13 inch pan and line it with a parchment sling, allowing the long sides to hang over the edges.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for about 2 minutes until light and fluffy.
- Add the vanilla extract, then add the eggs one at a time, mixing well after each addition.
- Alternately add one-third of the dry ingredients and one-third of the buttermilk, repeating until all ingredients are incorporated. Mix just until combined.
- Scrape down the bowl with a silicone spatula and give the batter a final mix by hand. Pour into the prepared pan and smooth evenly.
- Bake for 25 to 30 minutes, or until lightly golden and a toothpick inserted in the center comes out clean. Cool completely.
- For the buttercream, cream the butter, vanilla, and kosher salt for 1 minute. Add powdered sugar gradually on low speed, then add heavy cream and beat until light and fluffy.
- Add neon pink food coloring until a bold neon pink color is achieved.
- Spread the frosting evenly over the cooled cake and top generously with sprinkles.
- Refrigerate the frosted cake for 30 to 45 minutes to firm up the frosting before slicing and serving.
