Cortadillo (Mexican Pink Bread) is a ubiquitous Mexican sweet bread that is loved by people of all ages. The recipe is easy and quick to prepare, using only a few ingredients. Learn how to make this light and fluffy dessert that's perfect for any occasion. Its spongy texture and delicate sweetness make it a favorite among many, and I know you will love it once you try it.
Cortadillo Mexicano
The Cortadillo Mexicano is one of many pan dulces (sweet breads) that we enjoy as an afternoon snack next to a warm cup of coffee. I still remember my mom enjoying a piece of bread as a merienda (late afternoon snack) and watching her favorite novela on the television. This was thanks to my dad bringing home a big brown paper bag full of sweet baked goodies. The bag was filled with different types of pan dulce like conchas, marranitos, mantecadas, and cortadillo (it also had some bolillos).
Jump to:
When my brothers and sisters would line up to choose their piece of bread, they would always get the surprise of seeing that every piece of bread had a bite-size piece missing from them. If you're wondering who was the one who committed such savagery, the answer is me! My dad would always let me have the first pick of the bread and take a bite-size piece from them before everyone else (in secret, of course). Now that I'm older, it makes me chuckle to remember my shenanigans with the pan dulce.
So, if you want to make some classic pan dulce at home, look no further than this recipe for Cortadillo.
Frequently Asked Questions About Mexican Pink Cake
Before I share my recipe, I will answer the questions that I usually get about this homemade recipe.
What is Cortadillo (Mexican Pink Bread)?
This Mexican pink bread, also known as "cortadillo" (pronounced "kohr-tah-dee-yoh"), is a staple in Mexican bakeries (panaderias), and a beloved treat for many. Occasionally, you will find used as a kid’s cake for birthdays. It consists of a single layer of fluffy sponge cake that is covered with pink (or white) frosting and colorful sprinkles. While Cortadillo is usually made with only one layer of cake, some bakeries will make it out of two layers with some strawberry jam in the middle. Cortadillo is often enjoyed with a glass of milk, a hot cup of coffee, or some hot chocolate, and is also a popular breakfast or snack item.
Where does Cortadillo come from?
It is believed that Cortadillo, like many types of “pan de dulce”, originated in Spain and was brought to Mexico during the colonial period. Over time, other countries like Italy and France also influenced Mexican baked goods. Eventually, Mexican pastries evolved and adapted to use local ingredients, resulting in a unique and beloved treat for many, like this bread.
How do you store and freeze this recipe?
To store your bread, it's best to store it in the refrigerator. Cover it tightly with plastic wrap or aluminum foil, this will keep your bread moist. The Cortadillo will last for about 4 days in the refrigerator.
Now, if you would like to freeze it, here are a few recommendations:
First, make sure it has completely cooled down to room temperature. Then, wrap individual pieces of the cortadillo tightly in plastic wrap or aluminum foil to prevent freezer burn.
Place the wrapped cake in a freezer-safe container or bag and label it with the date. For best results, freeze the cake for no more than 2-3 months.
When you're ready to thaw the cake, simply remove it from the freezer and let it thaw at room temperature for a few hours or overnight in the refrigerator.
Remember, cake is best enjoyed when it's fresh. If you're not going to eat it within a few days, consider freezing it to keep it fresh for longer.
How to Make Cortadillo Recipe
Here is a list of ingredients you will need to make this recipe for Mexican Cortadillo at home…
For the bread
- All-purpose Flour
- Sugar
- Eggs
- Milk
- Orange zest
- Baking powder
- Vegetable oil
- Salt
- Vanilla extract
- Yellow food coloring (optional)
For the icing
- Confectioner’s sugar
- Milk
- Sprinkles
- Pink food coloring (optional)
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!
How To Make Cortadillo: Step By Step Tutorial
To make things easier for you, I will break down the directions for this recipe into sections.
Making the batter
First, Preheat your oven to 350°F and grease and flour a 9×13-inch baking pan. You can also use parchment paper as a liner. Don’t forget to read all the instructions before you begin making the bread.
- Sift the flour and place it in a large bowl along with the baking powder, baking powder, and salt. Set aside.
- In a separate large bowl, combine the eggs, vanilla, sugar, and orange zest. Combine these ingredients with the help of a mixer at low speed.
- After 2 minutes, add the oil to the mixture and continue to mix for about 30 more seconds.
- At this time, you can add the yellow food coloring (if using)
- Add half of the flour mixture into the bowl with the egg mixture and mix well.
- Stir in the milk, then add the remaining half of the flour mixture. Mix well until the batter has a smooth consistency.
- The batter should look a little runny.
Bake the Cake
- Transfer the batter to the prepared pan and bake for about 45 minutes on the middle rack of the oven.
- After 45 minutes, the top of your bread should be golden yellow in color. To ensure the cake is fully cooked, place a toothpick in the center of the cake. The toothpick should come out clean.
- If the cake is ready, take it out and let it cool on a baking rack.
Note: Do not over-mix the batter. Overmixing will prevent the cake from staying fluffy and sponge-like.
Make the Pink Icing!
- Now that the cake is cooling, let's prepare the icing by mixing the powdered sugar, milk, softened butter, and food coloring.
- Stir for a few minutes for a lump-free icing.
Note: In case your icing looks too watery, add a few more teaspoons of powdered sugar. Conversely, if the icing is too thick, just add a tablespoon of milk at a time and mix until it reaches your desired consistency.
- After the cake is out of the oven and cooled off, add the icing evenly on top with the help of a spatula.
- While the icing is still wet, add the sprinkles for a colorful effect.
- If your cake developed a high dome while baking, you can trim the top off with a serrated knife to make it even. After cutting the top part to make the surface level, you can then add the icing on top. You can also flip the cake over and put the icing on the bottom instead.
- Let the icing rest for about 30 minutes before cutting for a better presentation.
- Enjoy!
Notes and Tips:
- Make sure the baking pan is well-greased and covered completely with flour in order to make it easy to remove the cake after baking. Sometimes, the use of cooking spray does not provide the same result.
- Food coloring is optional.
What To Serve With Cortadillo (Mexican Pink Bread)
This Sweet bread is best enjoyed with a tall glass of milk or a cup of coffee or hot chocolate. It can be enjoyed as a snack or as a delicious dessert after a meal. Because of the cake-like consistency, I would suggest pairing it with a light meal like enchiladas suizas or molletes. Whether you decide to eat this bread as a snack or dessert, you and your family will love it!
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for Mexican Cortadillo, take a look at some of these other authentic Mexican recipes:
I hope you make this sweet bread! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!
¡Buen provecho!
Mely,
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📖 Recipe
Cortadillo (Mexican Pink Cake)
Ingredients
- 3.5 cup flour
- 1.5 cup sugar
- 1.5 cup cooking oil
- 1.5 cup milk
- 6 eggs
- 2 tablespoon baking powder
- 2 tablespoon vanilla extract
- 1 pinch salt
- 2 tablespoon orange zest
- 3-4 drops yellow food coloring optional
For the Icing
- 3.5 cups confectioner’s sugar
- 3 drops neon pink food coloring
- 7 tablespoon of milk
Instructions
- First, Preheat your oven to 350°F and grease and flour a 9×13-inch baking pan. You can also use parchment paper as a liner.
Making the Batter
- Sift the flour and place it in a large bowl along with the baking powder, and salt. Set aside.
- In a separate large bowl, combine the eggs, vanilla, sugar, and orange zest. Combine these ingredients with the help of a mixer at low speed.
- After 2 minutes, add the oil to the mixture and continue to mix for about 30 seconds.
- At this time, you can add the yellow food coloring (optional)
- Add half of the flour mixture into the bowl with the egg mixture and mix well. Stir in the milk, then add the remaining half of the flour mixture. Mix well until the batter has a smooth consistency.
- The batter should look a little runny.
Bake the Cake
- Transfer the batter to the prepared pan and bake for about 45 minutes on the middle rack of the oven.
- After 45 minutes, the top of your bread should be golden yellow in color. To make sure your bread is fully cook, place a toothpick in the center of the cake. The toothpick should come out clean.
- If the cake is ready, take it out and let it cool off on a baking rack.
Make Icing
- Now that the cake is cooling, let's prepare the icing by mixing the powdered sugar, milk, and food coloring.
- Stir for a few minutes for a lump-free icing.
- After the bread is out of the oven and cool off, add the icing evenly on top with the help of a spatula.
- While the icing is still wet, add the sprinkles for a colorful effect.
- If your cake developed a high dome while baking, you can trim the top off with a serrated knife to make it even. After cutting the top part to make the surface level, you can then add the icing on top. You can also flip the cake over and put the icing on the bottom instead.
- Let the icing rest for about 30 minutes before cutting for a better presentation.
- Enjoy!
Notes
- Make sure the baking pan is well-greased and covered completely with flour to facilitate the dismounting of the bread after cooking. Sometimes, the use of cooking spray does not provide the same result.
- Do not over-mix the batter. Overmixing will prevent the cake from staying fluffy and sponge-like.
Conchita
I may have missed this, but what size cake pan?
Mely Martínez
Hello Conchita,
It is a 9 X 13 Inch pan.
Brisy
Excellent recipe, this cake is exactly the cake you crave and get at a panadería. I love that I can make it in my home and get all the cake I want. It is moist and flavorful and the thin layer of icing is the perfect amount of extra sweetness. This along with the Conchas and Mantecadas recipe allow me to have a little taste of my childhood right in my kitchen.