Indulge in the vibrant flavors of Mexico with this delightful recipe for Cortaditos Mexicanos, also known as Pink Mexican Cake. These charming little cakes are not just visually stunning with their rosy hue, but also boast a surprisingly moist and tender crumb, perfectly complemented by a light and subtly sweet cream cheese frosting. The unique flavor profile, a blend of almond and vanilla, makes them irresistible, perfect for any celebration or a simple afternoon treat. Forget dry, crumbly cakes; this recipe ensures a melt-in-your-mouth experience that will have you craving more.
This recipe unlocks the secret to achieving that perfect balance of texture and taste, guiding you through each step with precision and clarity. From preparing the perfectly balanced batter to creating the fluffy cream cheese frosting, we'll ensure your Cortaditos Mexicanos are a resounding success. Ready to embark on this delicious baking adventure? Let's dive into the detailed, step-by-step process.
Tools Needed
- Oven
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Sifting tool
- Baking dish
- Nonstick spray or butter
Ingredients
- Flour: 3 cups
- Buttermilk: 1 1/4 cups
- Butter: 1/2 cup
- Vegetable Oil: 1/2 cup
- Eggs: 4
- Mexican Vanilla Blend: 1 tablespoon
- Sugar: 1 1/2 cups
- Salt: 1/2 teaspoon
- Baking Soda: 1/4 teaspoon
- Baking Powder: 1 tablespoon
- Powdered Sugar: 3 cups
- Milk: 1/4 cup
- Pink Food Coloring
- Sprinkles
Step-by-Step Instructions
Step 1. Prepare and Bake the Cake
- Preheat oven to 350 degrees.
- Sift flour to prevent clumps.
- Add salt, baking soda, and baking powder to the sifted flour; mix.
- In a separate bowl, combine sugar, eggs, Mexican vanilla blend, vegetable oil, and butter; mix well.
- Gradually add the flour mixture and milk to the wet ingredients, mixing until combined.
- Grease a baking dish with nonstick spray or butter.
- Pour batter into the prepared baking dish and spread evenly.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for about 20 minutes.
Step 2. Make the Pink Frosting
- Sift powdered sugar into a bowl.
- Add butter and milk to the powdered sugar; whisk until smooth.
- Stir in Mexican vanilla and pink food coloring.
Step 3. Frost and Decorate
- Frost the cooled cake with the pink frosting.
- Add sprinkles to the frosted cake.
Step 4. Serve
- Cut and serve.
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- Work quickly with the frosting to prevent it from drying out.
Nutrition
- Calories: 710
- Fat: 40g
- Carbs: 88g
- Protein: 7g
FAQs
1. Can I substitute the almond extract?
Yes, you can substitute with vanilla extract or a different extract of your choice, but the almond extract gives it a unique flavor. Try a teaspoon of each to combine for a subtle change.
2. How long can I store the leftover cakes?
Store the frosted cakes in an airtight container in the refrigerator for up to 3-4 days. They're best enjoyed fresh, but still delicious the next day!
With its vibrant color, delicate texture, and irresistible flavor, this Cortaditos Mexicanos recipe is sure to become a new favorite. Impress your friends and family with this delightful treat, perfect for any occasion. Enjoy the sweet taste of success as you savor every bite of this beautiful and delicious cake!