We love the bright color that defines Mexican Pink Cake. It’s inspired by traditional pan dulce and its vibrant pink hue stops us in our tracks. This cake has a soft crumb and sweet vanilla flavor we can’t resist.
We’ve found that it’s surprisingly simple to bake. We just blend basic ingredients and add a splash of pink food coloring for that signature look. It’s perfect for parties birthdays or simply satisfying your sweet tooth.
We’ll show you how to bring this joyful treat to life. Our recipe includes a few handy tips so you can whip up a flawless Mexican Pink Cake every time.
Mexican Pink Cake Ingredients
We rely on a short list of pantry staples and a splash of pink food coloring to achieve the vibrant hue that recalls traditional pan dulce. Measuring each item precisely ensures a fluffy crumb and delightful flavor. We organize the essentials in the table below for clarity.
| Ingredient | Measurement | Notes |
|---|---|---|
| All-purpose flour | 2 cups (256 grams) | Sift before mixing |
| Baking powder | 1 tablespoon | Helps the cake rise evenly |
| Salt | 1/2 teaspoon | Balances sweetness |
| Unsalted butter | 1/2 cup (113 grams) | Soften to room temperature for easier creaming |
| Granulated sugar | 1 cup (200 grams) | Provides sweetness and structure |
| Large eggs | 2 | Use at room temperature |
| Whole milk | 3/4 cup (180 milliliters) | Helps the batter reach the right consistency |
| Vanilla extract | 1 teaspoon | Enhances the cake’s flavor |
| Pink food coloring | 1/2 teaspoon | Adjust to achieve desired boldness |
| Powdered sugar | Optional | Dust on cooled cake for garnish |
We sift the flour with baking powder and salt to remove lumps and distribute leaveners. We let the butter soften to room temperature so it blends smoothly with the sugar. We choose room-temperature eggs for better emulsification. We stir in the milk and vanilla extract to keep our batter moist. We add pink food coloring last so we can easily adjust the shade. We reserve powdered sugar as an optional finishing touch.
Tools And Equipment
We rely on a few essential items to ensure a smooth baking process. Each tool helps us achieve an even crumb and a vibrant color for our Mexican Pink Cake.
| Tool | Purpose |
|---|---|
| Mixing Bowls | Provide space for whisking and blending |
| Measuring Cups and Spoons | Help us obtain precise quantities of our dry and wet ingredients |
| Hand Mixer or Stand Mixer | Allows us to cream butter and sugar until the mixture is light and fluffy |
| Rubber Spatula | Helps scrape every bit of batter from the bowl |
| 9-inch Round Cake Pan | Maintains a stable shape and ensures even heat distribution |
| Oven Thermometer (optional) | Offers accuracy if our oven temperature is uncertain |
| Wire Rack | Promotes even cooling on all sides to prevent dampness |
Preparation
We are ready to assemble our Mexican Pink Cake batter. We will proceed step by step for a soft and delicate crumb.
Prepare The Baking Pan
- Gather our 9-inch round cake pan to help the cake bake evenly.
- Coat the inside of the pan with unsalted butter or cooking spray. This creates an even layer.
- Optionally cut a round parchment paper sheet and lay it at the bottom. This step ensures easy cake release.
Preheat The Oven
- Set the oven to 350°F or 175°C.
- Allow about 10 minutes for the oven to reach the right heat.
- Use an oven thermometer if we want precise accuracy.
| Oven Temperature | Value |
|---|---|
| Fahrenheit | 350°F |
| Celsius | 175°C |
| Preheat Time | 10 min |
Directions
We are ready to transform our Mexican Pink Cake batter into a light crumb and sweet vanilla delight. Let us walk through each step carefully.
Make The Batter
- In a large bowl we sift the all-purpose flour baking powder and salt to remove lumps.
- In a separate bowl we beat the room-temperature butter and granulated sugar at medium speed until fluffy.
- We add the eggs one at a time and we mix well after each addition to maintain a smooth texture.
- We reduce the mixer speed to low and then we carefully pour in the milk vanilla extract and a few drops of pink food coloring.
- We slowly incorporate the dry ingredients into the wet mixture. We stop mixing once the batter becomes smooth and evenly colored.
Bake The Cake
- We transfer the batter to our prepared 9-inch cake pan.
- We place it into our preheated oven.
- We let it bake until a toothpick inserted in the center comes out clean.
| Baking Temperature | Baking Time |
|---|---|
| 350°F (175°C) | 25 to 30 minutes |
- We remove the cake from the oven and we allow it to cool in the pan for 10 minutes.
- We carefully invert it onto a wire rack to cool completely.
Prepare The Pink Frosting
- In a mixing bowl we beat softened butter powdered sugar a pinch of salt and a small amount of pink food coloring.
- We continue beating at low speed until the frosting turns light and fluffy.
- We adjust the color intensity with more pink coloring if needed.
- Once the cake is fully cool we spread the frosting evenly on top and along the sides if desired.
Decoration And Serving Ideas
We top our Mexican Pink Cake with bright adornments to highlight its cheerful color. We spread the frosting evenly on the cooled cake in a thick layer. We then smooth the sides for a polished look.
We like to add contrasting hues for a spectacular presentation. We often sprinkle rainbow jimmies along the edges for a fun touch. We sometimes line the top with thin slices of fresh fruit for added flavor. We also arrange a ring of edible flowers to give it an elegant look.
Below is a quick reference of festive options:
| Decoration Option | Quantity or Method | Purpose |
|---|---|---|
| Rainbow Sprinkles | 2 tablespoons | Adds color and texture |
| Fresh Fruit Slices | 4 to 6 slices | Adds freshness and contrast |
| Edible Flowers | A few petals | Adds an elegant accent |
We serve our cake on a platter with pastel napkins for extra charm. We pair it with sweetened whipped cream or a scoop of vanilla ice cream if we want a creamy contrast. We also like to enjoy it with a warm beverage.
Storage And Make-Ahead Tips
We keep any leftover slices of Mexican Pink Cake fresh by protecting them from air exposure. We rely on an airtight container or a sturdy cake carrier to maintain maximum softness. We extend the shelf life of our cake by following these steps:
- Store sliced cake at room temperature for about two days
- Keep it in the refrigerator for up to five days if we want it to last longer
- Wrap the entire cake tightly in plastic wrap then place it in the freezer for up to two months
Below is a simple guide:
| Storage Method | Maximum Duration |
|---|---|
| Room Temperature | 2 days |
| Refrigerated | 5 days |
| Frozen | 2 months |
We recommend frosting the cake just before serving or at least on the same day for the best flavor and texture. We bake the cake layers in advance and wrap them tightly once cool if we want to save time on party day. Then we thaw the layers overnight in the refrigerator and prepare the frosting when we are ready to assemble.
Conclusion
There’s something about a dessert bursting with bright color and a playful finish that warms our hearts. This cheerful cake brings a lovely touch of festivity with minimal fuss.
We love how quickly it comes together using everyday ingredients. With straightforward steps and enchanting results there’s no reason not to whip up this pink delight for your next celebration. We can’t wait to see how you personalize it!
Frequently Asked Questions
What makes Mexican Pink Cake unique?
Mexican Pink Cake stands out for its bright pink color, inspired by traditional pan dulce. It has a soft, fluffy crumb and a sweet vanilla taste. The color comes from a small amount of pink food coloring, creating a fun, eye-catching dessert. Its simplicity sets it apart—only basic ingredients like flour, sugar, butter, eggs, milk, and flavorings are needed. With easy steps and minimal equipment, it’s a perfect choice for anyone new to baking or looking for a cheerful treat.
Which ingredients are essential for this cake?
You’ll need all-purpose flour, baking powder, salt, unsalted butter, sugar, large eggs, whole milk, vanilla extract, and pink food coloring. Each plays a key role in creating the cake’s taste, texture, and appearance. Sifting the flour helps achieve a lighter crumb, while using room-temperature butter and eggs ensures even mixing. Pink food coloring gives the cake its signature hue. Combined correctly, these ingredients guarantee a fluffy, vibrant, and delicious dessert.
How do I prepare the cake batter?
First, sift the dry ingredients to remove any lumps. Then, cream the butter and sugar until light and fluffy. Gradually add the eggs, mixing well, followed by milk and vanilla. Stir in the pink food coloring until you achieve the desired shade. Finally, fold in the dry ingredients until just combined. Avoid overmixing to keep the crumb tender. Transfer the batter into a greased 9-inch round cake pan and bake until a toothpick comes out clean.
Any tips for perfect frosting?
Make sure your butter is softened but not melted. Beat it with powdered sugar and a pinch of salt until smooth and fluffy. Gently add a few drops of pink food coloring, adjusting for the shade you prefer. If the frosting seems too thick, add a tiny bit of milk. If it’s too thin, add more powdered sugar. Spread it on the cooled cake carefully to lock in the cake’s moisture and create a lovely, polished finish.
Can I decorate the cake further?
Absolutely! You can sprinkle rainbow sprinkles, arrange fresh fruit slices, or top it with edible flowers for a fun presentation. A thick layer of pink frosting can be smoothed around the sides for an elegant look. Feel free to experiment with your favorite edible decorations to elevate the cake’s appearance. This colorful cake offers plenty of ways to get creative and impress your guests, making it perfect for parties, birthdays, or any celebration.
How should I store Mexican Pink Cake?
Keep any leftover slices in an airtight container or a cake carrier to stay fresh. It can last at room temperature for about two days or in the fridge for up to five days. If you want to store it longer, wrap it well and freeze it for up to two months. Thaw overnight in the refrigerator before serving. For the best flavor and texture, frost just before presenting the cake, especially if you’re serving it at a party.
Can I make the cake in advance?
Yes! You can bake the cake layers ahead of time, cool them completely, and wrap them tightly in plastic wrap. Store them in the fridge for a few days or in the freezer for up to two months. Thaw the layers overnight in the refrigerator, then frost and decorate on the day you plan to serve. This approach saves time and helps you focus on final details, making hosting easy and stress-free.