Cortadillo Bread (Mexican Pink Cake or Pastel de Niños)

Description:

Cortadillo Bread, often called pastel cortadillo or Mexican pink cake, is a soft, fluffy cake with a texture similar to sweet bread, topped with vibrant pink icing and colorful sprinkles. Found in Mexican panaderías (bakeries), this treat is a beloved staple at birthdays, school parties, and everyday celebrations.

Origin:

Cortadillo is a traditional Mexican bakery item rooted in the rich culture of pan dulce (sweet bread). While the exact origins are unclear, it has long been a favorite for children — often called “pastel de niños” because of its bright pink frosting and fun sprinkles.

Ingredients (Quantity):

Cake Base:

2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
½ cup whole milk
¼ cup sour cream (for tenderness)

Pink Frosting:

2 cups powdered sugar, sifted
2–3 tbsp milk (adjust as needed)
1 tsp vanilla extract
2–3 drops pink or red food coloring

Topping:

Rainbow sprinkles (as much as you like!)

Ingredients (Optional):

Zest of 1 orange or lemon (for a citrus twist)
½ tsp almond extract in the batter or frosting
Use Greek yogurt instead of sour cream
Add a jam layer (strawberry or raspberry) between cake and frosting for extra flavor

Instructions:

Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper.
Mix dry ingredients:
In a bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar:
In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, beating well, then add vanilla.
Combine wet and dry:
Mix in half the dry ingredients, then the milk and sour cream, then the rest of the dry ingredients. Don’t overmix.
Bake:
Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the frosting:
Mix powdered sugar, milk, vanilla, and food coloring until smooth and spreadable.
Frost and decorate:
Spread frosting over the cooled cake and add sprinkles immediately. Let frosting set before slicing.

Tips for Success:

Let the cake cool completely before adding frosting or it will melt.
Sift powdered sugar for a lump-free glaze.
Adjust milk in frosting slowly to get a smooth but not runny consistency.
Use a serrated knife to cut clean squares after the frosting sets.

Recommendation:

Perfect for kids’ parties, breakfast with coffee or hot chocolate, or as a midday treat. Try it chilled for a firmer texture or warm with a glass of milk.