The moment you slice into Cortadillo, you know you’re in for something special. This classic Mexican pink cake is soft, fluffy, lightly sweet, and topped with a smooth strawberry glaze that melts into every bite. As it bakes, your kitchen fills with a warm vanilla aroma, and once it’s cooled, that signature pink frosting gives it an irresistible bakery-style look. One forkful and you’ll taste tender cake, creamy sweetness, and a nostalgic comfort that feels like home. If you love simple desserts with big flavor, this Cortadillo recipe is about to become a favorite.
Table of Contents
Why You’ll Love This Recipe
- You get a soft, moist cake with a tender crumb every single time
- The sweet strawberry glaze adds color, flavor, and nostalgia
- It’s made with simple pantry ingredients
- Perfect for parties, holidays, or everyday dessert cravings
- A beloved traditional Mexican dessert that’s easy to recreate at home
- Delicious chilled or at room temperature
- Kid-friendly, crowd-pleasing, and bakery-worthy
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs, room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
For the Pink Strawberry Glaze
- 1 cup powdered sugar
- 3–4 tablespoons strawberry syrup or strawberry milk powder mixed with milk
- 1 tablespoon milk (adjust as needed)
- A few drops pink food coloring (optional, for color boost)
Step-by-Step Instructions
Step 1: Prepare the Pan and Oven
Preheat your oven to 350°F (175°C). Grease a rectangular baking dish and lightly flour it. This ensures your Cortadillo releases cleanly and keeps those edges soft and tender.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step evenly distributes everything so your cake rises beautifully and bakes evenly.
Step 3: Combine the Wet Ingredients
In another bowl, whisk the eggs until smooth. Add the milk, oil, and vanilla extract. The mixture should look creamy and slightly glossy, with a sweet vanilla scent.
Step 4: Make the Batter
Slowly add the wet ingredients into the dry ingredients, mixing gently until just combined. The batter should be smooth, thick, and pourable—avoid overmixing to keep the cake light and fluffy.
Step 5: Bake the Cake
Pour the batter into your prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell warm, sweet, and comforting.
Step 6: Cool Completely
Let the cake cool in the pan for at least 30 minutes. This is important so the glaze spreads smoothly without melting into the cake too quickly.
Step 7: Prepare the Pink Glaze
In a bowl, whisk powdered sugar with strawberry syrup and milk until smooth. Adjust the consistency so it’s pourable but thick. Add pink food coloring if desired for that classic Cortadillo look.
Step 8: Glaze and Set
Pour the pink glaze over the cooled cake and spread evenly. Let it set for about 20 minutes before slicing into neat squares.
Tips & Variations
- For extra moisture, replace ¼ cup of milk with sour cream
- Add a few drops of strawberry extract for deeper flavor
- Chill the cake before slicing for cleaner edges
- Want a bakery twist? Sprinkle shredded coconut on top
- Use raspberry syrup instead of strawberry for a fun variation
- Make it festive by adding colorful sprinkles on the glaze
What to Serve With It
- A hot cup of Mexican coffee or café con leche
- Fresh strawberries or mixed berries on the side
- A scoop of vanilla ice cream for a creamy contrast
- A glass of cold milk or strawberry milk
Storage Tips
- Store Cortadillo in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 5 days for a firmer texture and chilled flavor
- For longer storage, freeze individual slices wrapped tightly for up to 2 months
- Thaw at room temperature before serving
Nutrition & Calories
Approximate values per serving (based on 12 servings):
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 48 g |
| Protein | 6 g |
| Fat | 12 g |
Conclusion
This Cortadillo (Mexican Pink Cake) is proof that simple ingredients can create unforgettable flavor. With its soft crumb, sweet strawberry glaze, and beautiful pink finish, it’s the kind of dessert that brings smiles with every bite. Whether you’re making it for a celebration or just because you’re craving something sweet and comforting, this cake delivers tradition, texture, and taste in the most delicious way. One slice won’t be enough—you’ll be coming back for more. 🍰
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