Mexican Pink Cake Recipe is a soft, fluffy vanilla cake topped with bright pink icing, often made for celebrations and inspired by traditional Mexican panaderia style desserts.
I have old experience making this Mexican Pink Cake Recipe, and recently I felt inspired to make it again after watching a baker prepare it in a street market video.
The reason I made this Mexican Pink Cake Recipe was to bring back memories and share that same joy. The main speciality of this Mexican Pink Cake Recipe is its colourful icing and moist texture.
I will now show step by step how to make Mexican Pink Cake Recipe.
Why You Should Try This Recipe Today?
Mexican Pink Cake Recipe is a soft, colourful treat that brings comfort and joy in every slice. The light sponge, touched with citrus and vanilla, pairs perfectly with the bright pink icing that makes it so memorable.
This Mexican Pink Cake Recipe is simple to follow and brings the charm of a traditional panaderia right into your kitchen.
It’s more than just cake it’s a reminder of sweet moments shared. Try it once, and it might become a favourite at your table.
How To Prepare Mexican Pink Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Baking Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: Mexican
Yield: 12 slices
Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Zester or grater
- 9×13 inch cake pan
- Spatula
- Wire cooling rack
Ingredients
For The Cake:
- 3.5 cup flour
- 2 ½ to 3 teaspoons baking powder
- ½ teaspoon fine salt
- 1 cup sugar
- 4 to 5 eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon or orange
- 3 to 4 drops yellow food colouring
- 1 ½ cups vegetable or canola oil
For The Pink Icing:
- 3 ½ cups powdered (confectioner’s) sugar
- 3 to 4 tablespoons milk or heavy cream
- 2 to 3 tablespoons unsalted butter, softened
- 3 drops neon pink food colouring
Instructions
Step 1: Get The Oven Ready
Turn your oven on to 350°F (or 175°C). While it’s heating up, grease your baking pan with a bit of butter or oil and lightly dust it with flour. You can also just line it with parchment paper if that’s easier.
Step 2: Mix The Dry Ingredients
Grab a big mixing bowl and sift together the flour, baking powder, and salt. Once it’s all mixed and lump-free, set it aside.
Step 3: Whisk The Wet Stuff
In another bowl, beat the eggs and sugar until the mixture looks pale and fluffy. Then add the oil, milk, vanilla, citrus zest, and a few drops of food colouring if you’re using it. Stir everything together until it’s nice and smooth.
Step 4: Combine Everything
Little by little, add your dry ingredients into the bowl with the wet stuff. Use a spatula or a mixer on low speed. Mix gently until you’ve got a smooth, even batter with no lumps.
Step 5: Get It In The Pan
Pour the batter into your prepared baking pan. Give the pan a gentle tap on the counter to help any bubbles rise to the top and pop.
Step 6: Bake It
Place the pan in the oven and bake for 35 to 40 minutes. To check if it’s done, stick a toothpick in the center if it comes out clean, you’re good. Don’t let it over bake or it’ll dry out.
Step 7: Cool Down
Take the cake out and let it sit in the pan for about 10 minutes. After that, transfer it to a wire rack and let it cool completely before icing.
Step 8: Make The Pink Icing
In a small bowl, mix powdered sugar with a splash of milk or cream. Add a little pink food colouring and a spoonful of softened butter (optional, but it makes it creamier). Stir until it’s smooth. If it’s too thick, add a bit more milk. Too thin? Add a little more sugar.
Step 9: Ice The Cake
Once your cake is totally cool, spread the icing across the top using a spatula or the back of a spoon. Let it sit for 10 to 15 minutes to set up a bit before cutting into it.
Notes
All ingredients should be at room temperature for best mixing. Let frosting fully set before cutting to ensure clean slices.
Nutrition Facts
| Nutrition | Amount |
|---|---|
| Calories | 620 kcal |
| Carbohydrates | 90 g |
| Sugar | 50 g |
| Saturated fat | 5 g |
| Fiber | 2 g |
| Cholesterol | 89 mg |
| Sodium | 450 mg |
| Fat | 40 g |
| Protein | 7 g |
Serving Suggestions
1. Serve chilled or at room temperature alongside a glass of cold milk or cafe con leche.
2. Top each slice with a few fresh berries for added flavour and colour.
3. Cut into small squares for an eye-catching dessert tray at gatherings or parties.
4. Pair it with a scoop of vanilla or strawberry ice cream for a classic treat.
5. Sprinkle shredded coconut or coloured sprinkles on the icing before it sets for extra texture.
Tips And Tricks
➢ Use fresh citrus zest for a bright flavour that balances the sweetness of the cake and icing.
➢ Sift the dry ingredients to keep the cake batter smooth and avoid lumps.
➢ Do not over mix the batter to maintain a light, fluffy texture.
➢ Add a few drops of yellow colouring to the batter for a richer contrast under the pink frosting.
➢ Let the cake cool completely before adding the icing to prevent melting.
How To Make With More Delicious Mexican Pink Cake Recipe?
To make a more delicious Mexican Pink Cake Recipe, start by using high-quality vanilla extract and fresh citrus zest for a brighter, deeper flavour.
Choose whole milk for a richer texture and beat the eggs and sugar until light and airy. Use room temperature ingredients to help everything blend smoothly.
Let the Mexican Pink Cake Recipe cool fully before icing, then make the frosting creamy by adding a little butter. A touch of salt in the icing also balances the sweetness beautifully.
How To Store The Finished Mexican Pink Cake Recipe?
Store the finished Mexican Pink Cake Recipe in an airtight container to keep it moist and fresh. If the weather is warm, refrigerate the Mexican Pink Cake Recipe to prevent the icing from melting or becoming too soft.
The Mexican Pink Cake Recipe stays fresh for up to three days. For longer storage, wrap tightly and freeze for up to one month.
Before serving, let it come to room temperature for the best texture and flavour.
Frequently Asked Questions
Can I Use Food Colouring Alternatives For The Pink Icing?
Natural options like beet juice or raspberry juice can work but may alter the flavour slightly.
Is It Possible To Make This Cake Gluten Free?
Yes, substitute all purpose flour with a gluten-free flour blend, adjusting moisture as needed.
Can The Cake Be Baked In Different Pan Sizes?
Yes, baking times may vary depending on the pan size, so check doneness with a toothpick.
What Gives The Cake Its Moist Texture?
The combination of oil and milk keeps the cake moist and tender.
Conclusion
I really enjoyed making this easy and tasty Mexican Pink Cake Recipe. It turned out soft, colorful, and full of flavor.
I hope you feel inspired to try it too because it’s simple to make and truly satisfying. Now it’s your turn to bake this beautiful cake at home.
Make it soon and let me know how delicious it was after you try it. I’m sure you’ll enjoy every bite just like I did.
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Mexican Pink Cake Recipe
Ingredients
Equipment
Method
- Turn your oven on to 350°F (or 175°C). While it’s heating up, grease your baking pan with a bit of butter or oil and lightly dust it with flour. You can also just line it with parchment paper if that’s easier.
- Grab a big mixing bowl and sift together the flour, baking powder, and salt. Once it’s all mixed and lump-free, set it aside.
- In another bowl, beat the eggs and sugar until the mixture looks pale and fluffy. Then add the oil, milk, vanilla, citrus zest, and a few drops of food colouring if you’re using it. Stir everything together until it’s nice and smooth.
- Little by little, add your dry ingredients into the bowl with the wet stuff. Use a spatula or a mixer on low speed. Mix gently until you’ve got a smooth, even batter with no lumps.
- Pour the batter into your prepared baking pan. Give the pan a gentle tap on the counter to help any bubbles rise to the top and pop.
- Place the pan in the oven and bake for 35 to 40 minutes. To check if it’s done, stick a toothpick in the center if it comes out clean, you’re good. Don’t let it over bake or it’ll dry out.
- Take the cake out and let it sit in the pan for about 10 minutes. After that, transfer it to a wire rack and let it cool completely before icing.
- In a small bowl, mix powdered sugar with a splash of milk or cream. Add a little pink food colouring and a spoonful of softened butter (optional, but it makes it creamier). Stir until it’s smooth. If it’s too thick, add a bit more milk. Too thin? Add a little more sugar.
- Once your cake is totally cool, spread the icing across the top using a spatula or the back of a spoon. Let it sit for 10 to 15 minutes to set up a bit before cutting into it.
Notes
Nutrition Facts
Calories: 620 kcal | Carbohydrates: 90 g | Sugar: 50 g | Saturated fat: 5 g | Fiber: 2 g | Cholesterol: 89 mg | Sodium: 450 mg | Fat: 40 g | Protein: 7 g“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”