Mexican pink cake (Cortadillo) from Chicano Bakes: Recipes for Mexican Pan Dulce, Tamales, and My Favorite Desserts (page 59) by Esteban Castillo

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • abrownb1 on March 28, 2024

    Very good basic vanilla cake. The recipe didn't specify room temp for the eggs and dairy but I did so since the butter was room temp. I also used whole milk cultured buttermilk that was pretty thick and still worked well. The cake was still fresh tasting 4 days later stored at room temp. Everyone loved it!

  • bwilcox on July 28, 2023

    Good “standard” birthday cake, extremely nostalgic and sweet. Add sprinkles for funfetti

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