Recipe Page

Ingredients

Cake

6 eggs
2 cups of granulated sugar
2 teaspoons of vanilla extract
3 1/2 cups of flour
1 3/4 cups of vegetable oil
2 teaspoons of baking powder
1 1/2 cups of whole milk

Icing

3 1/2 tablespoons of whole milk
1 cup of powdered sugar
2–3 tablespoons of Nesquik Strawberry Powder Mix
Rainbow sprinkles, amount to your liking

Instructions, Part 1

Batter

Preheat oven to 340°F.
Mix the eggs with the granulated sugar (can be mixed by hand or with electric mixer).
Stream in the vegetable oil and mix.
Add and mix together the flour and baking powder, then add and mix the 1 1/2 cups of whole milk and vanilla extract. Mix well, but be careful not to overbeat.

Instructions, Part 2

Baking + Icing

Pour the mixture into a deep, greased pan. Bake in the oven at 340°F for about 30 minutes, or until a golden brown color.
Once removed from the oven, let the cake cool for at least 3 hours.
In a separate bowl, combine the powdered sugar and the Nesquik Strawberry Powder Mix. (Note: when using powder mix instead of food coloring, color will not be as vibrant as pictured.)
Add the 3 1/2 tablespoons of whole milk little by little, or until the icing reaches your desired consistency.

Instructions, Part 3

Final Product

Pour the icing over the cooled cake into an even layer.
Top with rainbow sprinkles.
Slice and serve. When cut into triangles the cortadillo can yield about 12 servings, but you can cut into squares for more or smaller servings based on your preference.

Storing and Freezing

To store, cover cortadillo in an airtight container and refrigerate for up to 3 days.
To freeze, cover the chilled cortadillo in plastic wrap and store in freezer for up to 3 months. When ready to eat, thaw overnight before serving.

Nutritional Information

Serving: 1 slice, Calories: 622kcal (31%), Carbohydrates: 80g (27%), Protein: 7g (14%), Fat: 31g (48%), Saturated Fat: 3g (15%), Polyunsaturated Fat: 9g, Monounsaturated Fat: 17g, Trans Fat: 0.1g, Cholesterol: 72mg (24%), Sodium: 169mg (7%), Potassium: 108mg (3%), Fiber: 1g (4%), Sugar: 55g (61%), Vitamin A: 147IU (3%), Calcium: 111mg (11%), Iron: 2mg (11%)

Cortadillo (Mexican Pink Cake)

Prep Time

Total Time

Yield