1-First step: Get the oven and pan ready Start by preheating your oven to 350°F. Grease a 9×13-inch baking pan well, then dust it lightly with flour so the cake releases easily after baking. This small step matters a lot because cortadillo is a soft cake, and a well-prepared pan helps prevent sticking. Set the pan aside while you make the batter.

2-Second step: Mix the dry ingredients Sift the flour, baking powder, and salt into a bowl. Sifting helps remove lumps and gives the cake a lighter texture. Since this is a single-layer cake, a smooth dry mix will help the batter bake evenly from edge to center. Fresh baking powder is best here because it gives the cake a better rise.

3-Third step: Beat the wet ingredients In a second large bowl, add the eggs, vanilla extract, sugar, and orange zest. Mix with a mixer on low speed for 2 minutes. The mixture should look lighter and a little fluffy. Then pour in the cooking oil and mix for 30 seconds more. This creates a rich base that gives the cake its soft, tender crumb.

4-Fourth step: Add color, if you want it If you want the classic golden look, add 3 to 4 drops of yellow food coloring and mix briefly. This step is optional, so you can skip it if you prefer a more natural cake color. The flavor stays the same either way.

5-Fifth step: Build the batter slowly Add half of the flour mixture to the wet ingredients and mix just until combined. Pour in the milk, then add the remaining flour mixture. Stir until the batter looks smooth, but do not over-mix. Over-mixing can make the cake dense instead of fluffy, and this Mexican pink cake recipe should stay light and tender. For best results, mix only until the flour disappears. A gentle batter makes a softer cortadillo.

6-Sixth step: Bake until golden Transfer the batter to the prepared pan and spread it evenly with a spatula. Bake for about 45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Ovens can vary a little, so begin checking near the end of the baking time. The cake should spring back lightly when touched.

7-Seventh step: Cool completely Let the cake cool on a rack before frosting. This part is important because warm cake will melt the icing, and you want the pink topping to sit neatly on top. Cooling also helps the crumb settle, so each slice cuts more cleanly.

8-Eighth step: Make the icing In a bowl, mix the confectioner’s sugar, milk, and neon pink food coloring until smooth. The icing should be thick enough to spread but loose enough to glide across the top of the cake. If it seems too watery, add more sugar a little at a time. If it feels too thick, add a splash more milk.

9-Ninth step: Frost and finish Spread the icing over the cooled cake, then add sprinkles right away so they stick. Let the icing set for about 30 minutes before serving. This gives the top time to firm up a bit and makes slicing easier. Cut into squares and serve with milk, coffee, or hot chocolate for a true bakery-style treat.