Isabel Eats · by Isabel Orozco-Moore★ 4.8 (20)
Cortadillo (Mexican Pink Cake)
NUTRITION · PER SERVING240M COOK
CAL 30%·PRO 15%
CARBS 75G50% OF CAL
3G FIBER0G ADDED0G INTRINSIC19G OTHER54G TOTAL SUGAR
FAT 32G47% OF CAL
5G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cortadillo is a soft, pillowy Mexican sponge cake with vibrant pink icing and colorful sprinkles. Sweet, tender, and festive, it's ideal for celebrations and special occasions.
dessertmexicanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 5 eggs
- 1 ¾ cups granulated sugar
- 2 tablespoons vanilla extract
- 1 ½ cup vegetable oil
- 3 cups all-purpose flour
- 1 tablespoon + 2 teaspoons baking powder
- ⅛ teaspoon fine salt
- 1 ¼ cup whole milk
- 2 ½ cups confectioners' sugar
- ½ teaspoon almond extract
- 3 ½ tablespoons whole milk
- 5 drops pink gel food coloring
- Rainbow nonpareils sprinkles
At a glance
PER SERVING · TIME 240M
CAL 30%·PRO 15%
CARBS 75G50% OF CAL
3G FIBER0G ADDED0G INTRINSIC19G OTHER54G TOTAL SUGAR
FAT 32G47% OF CAL
5G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 68mg
- Total sugar
- 54g
- Added sugar
- ≥52g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 169mg
- Calcium
- 47mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 68MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.