Looking for a nostalgic and sweet treat that brings back the flavors of a Mexican panadería? This Cortadillo – Mexican Pink Cake is a soft, fluffy yellow sponge topped with bright pink frosting and colorful sprinkles. Also known as pan de niño, this beloved childhood favorite is easy to make at home using pantry staples. Whether you’re recreating bakery classics or discovering a new favorite, this guide will walk you through everything from ingredients to storage. We’ll also answer your top questions, like what makes cortadillo pink and if it counts as cake—or sweet bread!
Grandma’s pink cake and Sunday traditions
There’s something magical about pink frosting and rainbow sprinkles—especially when they top a cake that tastes like home. For me, that cake is Mexican cortadillo. Growing up in our bustling multigenerational kitchen, Grandma always made sure Sundays ended with something sweet. While my mom worked, Grandma—who learned to bake in Michoacán—would set me on a stool to help frost the cake. Or at least try. I usually ended up licking pink icing off the spatula.
She called it pan de niño—a tender yellow cake with pink glaze and rainbow sprinkles that we picked up from our neighborhood panadería or made when there was something to celebrate, like a good report card or just making it through a busy week. It wasn’t just dessert. It was joy.
That tradition stuck with me. And now, every time I bake cortadillo for my own daughter, I feel Grandma in the kitchen with me—guiding my hands, whispering to check the toothpick, reminding me not to overmix.
Why cortadillo still matters today
Cortadillo is more than a pink sheet cake—it’s part of Mexico’s culinary identity. It’s soft, light, not too sweet, and finished with a frosting that reminds you of party napkins and birthdays. That pastel pink isn’t just pretty—it’s purposeful. The food coloring signals that this cake is meant for joy. Sprinkles? Pure celebration.
While it’s often compared to other Mexican sweet breads, cortadillo definitely leans more toward cake than pan dulce. And now, you can make it right at home. Once you’ve mastered it, don’t stop there. Try other classics like this Mexican flan recipe or our easy mini chocoflan—they’re just as nostalgic and crowd-pleasing.
In this recipe, I’ll guide you step-by-step so you can make the perfect Mexican cortadillo cake from scratch. From tips on getting that soft, spongy texture to achieving that just-right pink hue, I’ve got you covered.
Ingredients You Need for the Perfect Mexican Cortadillo
Pantry staples with nostalgic flavors
One of the best things about Mexican cortadillo is how simple the ingredients are. If you’ve ever baked a basic sponge cake, you’ll recognize most of what’s needed. This recipe doesn’t require any fancy equipment or hard-to-find items—just a few pantry staples and a little bit of love. The end result? A soft, airy cake that tastes just like the ones you’d find at your local panadería.
Cortadillo’s flavor comes from the vanilla-rich batter and the sweet pink glaze, which gives it its signature look. For a more traditional experience, use rainbow nonpareils on top—those tiny, crunchy sprinkles instantly spark childhood memories.
Ingredients list (cake + frosting + topping)
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup milk
- ¼ cup vegetable oil
For the Pink Frosting:
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2–3 drops red food coloring (adjust to get the perfect pink shade)
For the Topping:
- Rainbow nonpareils (or your choice of sprinkles)
This ingredient list makes enough for a 9×13-inch baking dish, which can easily feed a crowd. If you’re planning to make smaller portions or want to turn these into mini cake bars, just halve the recipe and adjust the baking time accordingly.
Looking for something a little more decadent? Try following it up with a rich dessert like spicy mango tres leches cake or mazapán cheesecake for an unforgettable dessert table.
Up next, I’ll guide you step-by-step through how to make this classic pink cake at home.
How to Make Mexican Cortadillo Cake at Home
Step-by-step guide for bakery-style results
Making Mexican cortadillo is surprisingly easy—even if you’re not an experienced baker. The secret to getting that soft, sponge-like texture is in the mixing technique: beat the eggs well, don’t overmix the batter, and be gentle with your folding.
If you’ve made cakes like our churro cheesecake or Carlota de Limón, you’ll love how straightforward this one is. Let’s get baking!
Directions: From batter to pink perfection
Step 1: Preheat your oven
Set your oven to 350°F (177°C). Grease a 9×13-inch baking dish with oil or nonstick spray and set aside.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Set this mixture aside.
Step 3: Beat the eggs and sugar
In a large mixing bowl, crack in the 4 large eggs. Beat for about 2 minutes until they’re pale and fluffy.
Gradually add 1 cup of granulated sugar and continue beating for 1 more minute.
Step 4: Add wet ingredients
Stir in:
- 1 teaspoon vanilla extract
- ½ cup milk
- ¼ cup vegetable oil
Mix until well combined.
Step 5: Combine everything
Slowly add the dry ingredient mixture to the wet ingredients.
Mix until just combined—don’t overmix or the cake may turn dense.
Step 6: Bake the cake
Pour the batter into your prepared dish and spread it evenly.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan before frosting.
Step 7: Make the pink frosting
In a small bowl, combine:
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2–3 drops red food coloring
Stir until smooth and pink. Adjust coloring if needed.
Step 8: Frost and decorate
Pour the frosting over the cooled cake and spread evenly.
Immediately top with rainbow nonpareils or your favorite sprinkles before the frosting sets.
Step 9: Let it set and serve
Allow the frosting to firm up for 15–20 minutes. Then slice the cake into squares and serve at room temperature.
Serving Tips, Variations & Storage for Cortadillo
How to serve cortadillo (and make it a moment)
Once your Mexican cortadillo is set and frosted, it’s time to slice and serve! Traditionally, it’s cut into square or rectangle pieces, just like the ones stacked at your local panadería. It’s perfect for birthday parties, merienda (afternoon snack), or a casual Sunday dessert.
Want to dress it up a little? Serve it with a glass of cold milk, café de olla, or even alongside a scoop of fresas con crema—we love this fresas con crema ice cream version for warm-weather celebrations.
The bright pink frosting, fluffy yellow cake, and crunchy sprinkles make this dessert both a showstopper and a comfort food. It’s just as popular with kids as it is with adults.
Variations & storage tips for longer enjoyment
Variations to try:
- Flavor twist: Add ½ teaspoon almond extract to the batter for a deeper flavor.
- Chocolate glaze: Skip the food coloring and add 1 tablespoon cocoa powder to the frosting for a chocolate cortadillo.
- Mini cortadillos: Bake in a cupcake tin and frost individually for portable party treats.
- Color switch: Use blue or purple food coloring for themed occasions while keeping the cortadillo spirit alive.
How to store it:
Once the cake is completely cool and frosted:
- Store in an airtight container at room temperature for up to 3 days.
- For longer freshness, refrigerate for up to 5–6 days. Just note: refrigeration will slightly firm the texture, so allow it to come to room temp before serving.
- To freeze, wrap individual slices tightly in plastic wrap, then store in a freezer bag for up to 1 month. Thaw overnight in the fridge.
Cortadillo holds up surprisingly well, especially compared to other frosted cakes. And like many panadería favorites, it somehow tastes even better the next day.
Frequently Asked Questions About Mexican Cortadillo
What is cortadillo?
Cortadillo is a Mexican cake known for its soft, yellow sponge base and bright pink frosting topped with sprinkles. Often called pan de niño (children’s bread), it’s a bakery classic in Mexico and is especially popular for birthdays and celebrations.
Why is cortadillo pink?
The pink color comes from a simple vanilla frosting tinted with a few drops of red food coloring. This cheerful pink hue is a signature of cortadillo and symbolizes joy, celebration, and childhood nostalgia.
Is cortadillo considered cake or sweetbread?
While cortadillo is sometimes grouped with pan dulce (Mexican sweetbreads), it’s technically a cake. Its texture is light and spongy, closer to a sheet cake than to yeasted breads like conchas or cuernitos.
What are Mexican sweetbreads called?
Mexican sweetbreads are known as pan dulce, a category that includes everything from conchas and puerquitos (marranitos) to orejas and cuernitos. Cortadillo often appears in panaderías alongside these, although its base is cake rather than bread.
Conclusion
Whether you call it Mexican cortadillo, pink cake, or pan de niño, this nostalgic treat brings a slice of joy to any table. With its simple ingredients, fluffy texture, and festive frosting, cortadillo captures the spirit of Mexican bakeries right in your kitchen. Bake it once, and you’ll see why generations keep coming back to this classic.
Looking for your next Mexican dessert? Try our polvorones cookies or Mexican sopapilla cheesecake to keep the sweetness going.
Print
Mexican Cortadillo Cake: Classic Pink Pan de Niño Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
A nostalgic Mexican cortadillo cake (pan de niño) with soft yellow sponge, sweet pink frosting, and rainbow sprinkles. Easy to make and perfect for celebrations.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
½ cup milk
¼ cup vegetable oil
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
2–3 drops red food coloring
Rainbow nonpareil sprinkles
Instructions
1. Preheat your oven to 350°F (177°C) and grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the eggs until pale and fluffy (about 2 minutes), then gradually add the sugar and beat 1 more minute.
4. Add the vanilla extract, milk, and oil. Mix well until fully combined.
5. Slowly add the dry ingredients to the wet mixture and stir just until combined. Don’t overmix.
6. Pour the batter into the greased baking dish and spread it evenly.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool completely in the pan on a wire rack.
9. In a small bowl, mix powdered sugar, milk, vanilla, and food coloring until smooth and pink.
10. Frost the cooled cake with the pink icing and immediately top with sprinkles.
11. Let the frosting set for 15–20 minutes, slice the cake into squares, and serve.
Notes
Let the cake cool fully before frosting to avoid melting the icing.
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
To freeze, wrap individual pieces and store in freezer bags for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg