Best 2 La Panaderías Mexican Pink Cake Recipes

Indulge in the delightful flavors of La Panadera's Mexican Pink Cake, a culinary masterpiece that captivates the senses with its vibrant color and tantalizing taste. This traditional Mexican cake, also known as Pastel Rosa Mexicano, is a beloved treat that holds a special place in Mexican cuisine. Its unique pink hue and moist, fluffy texture make it a standout dessert, perfect for celebrations and everyday indulgences. In this comprehensive guide, we present two delectable variations of La Panadera's Mexican Pink Cake: the classic recipe and a modern twist with cream cheese frosting. With detailed instructions and expert tips, we'll guide you through the process of creating this iconic cake, ensuring a perfect result every time. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together!

Check out the recipes below so you can choose the best recipe for yourself!

CORTADILLOS (MEXICAN PINK CAKE)

Cortadillos (Mexican pink cake) image

Prepare these delicious Cortadillos cakes at home so that you can enjoy it with a delicious coffee in the morning. Those colourful squares are also know as "Pastel de Niños", a common pan dulce to find at any mexican bakery.

Provided by Maricruz

Categories dessert

Time 55m

Number Of Ingredients 17

Ingredients

300 gr (2 cups) all purpose flour
300 gr (1 ½ cups) white sugar
6 small eggs (300 gr aprox.)
150 ml (⅔ cup) whole milk
240 ml (1 cup) vegetable oil, canola, sunflower, etc.
3 tsp (9 gr) baking powder
1 tsp baking soda
½ tsp salt
2 tsp vanilla extract
lemon zest
3 tbsp lemon juice
200 gr (1 cup jam) , strawberry, apricot, etc.
175 gr (1 ⅓ cup) confectioner's sugar
3-4 tbsp whole milk
2 tbsp melted butter
red food coloring
Sprinkles

Steps:

Grease a 16 × 12 inch (40cm x 31cm) rectangular cake pan. Heat the oven to 360°F (180°C) and place the rack in the middle.
In a bowl, sift the flour together with the baking powder, baking soda and salt. Set aside.
Put the eggs, sugar and lemon zest in a separate bowl.
Beat on high speed until it forms a light yellow foamy cream (see video).
Add the oil, vanilla, milk and lemon juice. Beat on low speed to integrate everything.
Add the flour in three parts, beating a little on low speed to integrate it into the egg mixture between each addition.
Pour the mixture into the cake pan and bake between 20 to 25 minutes (depending on your oven) or until you see that the bread has reach a golden -brownish color on the surface and when you insert a toothpick in the center it comes out completely clean.
Take the cake out of the oven and place it on a rack. Let it cool for about 10 minutes and then carefully remove it and place it on the rack. Let it cool completely.
Cut the cake in half lengthwise.

Nutrition Facts : ServingSize 1 grams

CORTADILLOS MEXICANOS- LA PANADERIA PINK CAKE

Cortadillos Mexicanos- La Panaderia Pink Cake image

I could not visit la panaderia(Mexican bakery) without having a slice of this Mexican pink cake!!

Provided by Sonia

Categories Dessert

Time 53m

Number Of Ingredients 17

Ingredients

2 1/4 cups all purpose flour
2 tbsps cornstarch
3 teaspoons baking powder
pinch of salt
1 cup sugar
4 large eggs (at room temperature)
1 cup oil (canola, grapeseed, avocado oil)
1 1/2 teaspoons vanilla extract
Zest of 1 large lemon(lime) or orange (optional)
1/2 cup milk (at room temperature)
3 cups confectioners sugar
3 tablespoons butter (softened)
3-5 tablespoons milk
1/2 teaspoon vanilla extract
pink food coloring gel
Zest of 1 lemon or lime
Candy sprinkles

Steps:

Preheat oven to 350 degrees F. Spray or oil a 11 1/2X8 (for thicker cake) or a 9X13 (for thin cake), set aside.
In one bowl, sift together the flour, cornstarch, baking powder and salt. Stir to combine, set aside.
In another bowl, cream together the sugar, eggs, oil and vanilla until creamy. Add in the lemon(or lime) zest, if using. While the mixer is running, alternate adding some flour, then some milk until batter is smooth.
Pour into prepared pan and bake for 20 to 25 minutes or until knife comes out clean from center of cake. Start checking the cake after 20 minutes. If you over bake, it will be dry. Remove from oven and let cool.
Once cake has cooled, prepare frosting. In a large bowl, whisk together the powdered sugar, butter, milk and vanilla. Add the food coloring and stir until well combined. If using zest, mix that in . Frost the cake in the pan and add sprinkles. The frosting will firm up as it sets.

Tips:

Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any mishaps.
Properly Measure Ingredients: Use a kitchen scale to accurately measure ingredients. This is especially important for baking, as precise measurements are crucial for the success of your cake.
Don't Overmix the Batter: Overmixing can result in a tough, dense cake. Mix only until the ingredients are well combined.
Preheat Your Oven: Always preheat your oven to the desired temperature before baking. This ensures that the cake bakes evenly.
Don't Open the Oven Door: Resist the urge to open the oven door while the cake is baking. This can cause the cake to fall.
Cool the Cake Completely: Allow the cake to cool completely before frosting or decorating. This will help prevent the frosting from melting and the cake from crumbling.

Conclusion:

The La Panadera's Mexican Pink Cake is a delightful and festive cake that is perfect for any occasion. With its vibrant pink color, moist crumb, and sweet, tangy flavor, this cake is sure to be a hit. Follow these tips and you'll be able to create a delicious and beautiful cake that everyone will love.