Mexican Pink Cake

Cake recipes often read “springs back when lightly pressed in the center” and this cake lives up to that description. I developed this recipe as a result from a craving for that yellow cake with a pink frosting that I would get as a child at the local panadería, Mexican bakery.  This is a great childhood flavor memory and memory specifically sitting at my grandparents table enjoying this cake straight out of the brown paper bag of pan dulce. It feeds a crowd and if you cut it up into 1 x 3-inch bars for little bites you can feed your entire neighborhood. It’s a no fuss cake to prepare with maximum flavor when served at room temperature. This recipe is a great reason to invest in a rimmed sheet pan with a lid as it stays moist for days when left in the pan and tightly covered at room temperature. If you make this recipe share it with me on Instagram at @y_delicacies.

MEXICAN PINK CAKE

yvettezunigajemison.com

Instagram @y_delicacies

Servings: 24

cake

2 cups sugar

7 large eggs

1 ¾ cup milk

1 ½ cups vegetable oil

2 tablespoons Mexican vanilla

4 cups all-purpose flour

3 tablespoons baking powder

11/2 teaspoon salt

frosting

1 ½ cups butter, room temperature

1 tablespoon Mexican vanilla

1/2 teaspoon pink food color gel

3 ½ cups powdered sugar

Sprinkles for decorating

cake

1. Preheat the oven to 350°F. Line a 13 x 18 x 1-inch rimmed baking sheet with parchment.

2. In a large mixing bowl with a mixer on medium speed, mix the sugar and eggs until well combined and thickened, about 3 minutes.

3. Add the milk, oil, and vanilla and blend until well combined. Add the flour and baking powder and blend until well combined. Pour into the prepared baking sheet and use a spatula to evenly spread the batter.  Bake in the preheated oven until the cake is puffed, golden brown and a cake tester inserted in the center comes out clean, 25-30 minutes.

4. Set the cake, in the pan, on a cooling rack and loosely top with a sheet of wax paper. Let sit until completely cool, about 2 hours.

frosting

1. In a large mixing bowl beat the butter until creamy. Add the vanilla and food color gel and beat to combine. Add the powdered sugar and mix on low until combined.  Increase the speed to medium high and beat until light and fluffy, about 3 minutes.

2. Spread the frosting on the cooled cake. Scatter the sprinkles on the frosting. Cut and serve at room temperature. Store at room temperature up to 3 days.

Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.

DO AHEAD: The frosted cake can be covered or tightly wrapped in plastic and stored in the refrigerator up to 5 days. Bring to room temperature before serving.  The frosting can be prepared and stored in an airtight container in the refrigerator up to 1 week.  Before using, bring to room temperature and beat on medium speed until fluffy.