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