Mexican Pink Cake Recipe | Unique Dessert

I made this Mexican Pink Cake recipe to explore a traditional and unique dessert from Mexican cuisine. This cake is known for its light, fluffy texture and beautiful pink color, which comes from the pink gel food coloring in the icing.

The Mexican Pink Cake Recipe originates from Mexican bakeries, where it is a popular treat for celebrations.

The history of Mexican Pink Cake Recipe traces back to family gatherings and special events, where it has been passed down through generations.

The main specialty lies in its combination of orange zest and almond extract, creating a distinctive and delicate flavor. Now, the step-by-step preparation will be shared clearly.

About This Recipe

This Mexican Pink Cake recipe creates a soft, tender cake bursting with subtle citrus notes from fresh orange zest. The batter is rich with eggs and oil, making the texture moist and delicate.

What sets this cake apart is the almond-flavored pink icing, which adds a lovely nutty sweetness and a vibrant color. Finished with rainbow sprinkles, the cake is both festive and inviting.

It represents a classic Mexican dessert that blends simple ingredients into a flavorful treat enjoyed during special occasions and holidays.

The combination of flavors and colors makes this Mexican Pink Cake Recipe a memorable and delightful experience.

How To Prepare Mexican Pink Cake Recipe?

Recipe Details

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 60 minutes

Course: Dessert / Cake

Cuisine: Mexican

Calories: 280

Yield: 12 slice

Kitchen Utensils Needed

  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer or whisk
  • Measuring cups and spoons
  • 9×13 inch baking pan
  • Zester or grater
  • Spatula
  • Cooling rack
  • Small bowl for icing
  • Offset spatula or knife for frosting

Ingredients

For the Cake:

  • 1 ½ cups granulated sugar
  • 3 ½ cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 ½ cups whole milk
  • 6 large eggs
  • 1 ½ cups vegetable oil (or any neutral cooking oil)
  • 2 tablespoons vanilla extract
  • 1 pinch salt
  • 2 tablespoons fresh orange zest

For the Icing:

  • 3 ½ tablespoons whole milk
  • ½ teaspoon almond extract
  • 2 ½ cups confectioners’ (powdered) sugar
  • 5 drops pink gel food coloring
  • Rainbow nonpareils sprinkles (for decoration)

How To Make Mexican Pink Cake Recipe

1. Preheat and Prepare the Pan:

Set your oven to 350°F (175°C). Grease your baking pan(s) with butter or non-stick spray, and then lightly dust with flour to prevent the cake from sticking.

2. Mix Dry Ingredients:

In a large bowl, sift together the flour, baking powder, and salt. Set this mixture aside.

3. Combine Wet Ingredients:

In a separate large bowl, whisk together the sugar, eggs, oil, milk, vanilla extract, and orange zest until smooth and fully blended.

4. Blend Wet and Dry Ingredients:

Slowly add the dry ingredients into the wet mixture. Gently fold them together using a spatula or whisk, mixing just until combined. Avoid over mixing to keep your cake tender.

5. Bake the Cake:

Pour the batter evenly into your prepared pan(s). Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, and then transfer it to a wire rack to cool completely.

6. Make the Icing:

In a small bowl, stir together the confectioners’ sugar, whole milk, and almond extract until smooth. Gradually add pink gel food coloring until you get your preferred shade.

7. Frost and Decorate:

After the cake is fully cooled, spread the pink icing evenly on top with an offset spatula or butter knife. Finish by generously sprinkling rainbow nonpareils for a fun, festive look.

Mexican Pink Cake Recipe
Mexican Pink Cake Recipe

Why We Love This Recipe

This Mexican Pink Cake Recipe is loved because it combines simple ingredients to create a moist, flavorful cake with a unique twist from the orange zest and almond extract. The soft pink icing and colorful sprinkles make it visually appealing and fun to eat.

Its light texture and balanced sweetness make it enjoyable for all ages, bringing a special touch to any occasion. The recipe is also approachable, making it easy to bake and share with loved ones.

How To Serve And Decorate

To serve, slice the Mexican Pink Cake Recipe into even pieces and place them on a pretty plate or cake stand. For decoration, spread the smooth pink icing evenly over the cooled cake, and then generously sprinkle rainbow nonpareils on top for a festive touch. T

he colorful sprinkles add a fun and cheerful look, making the cake inviting and perfect for celebrations or everyday treats. Enjoy with a cup of coffee or milk!

When To Serve

This Mexican Pink Cake Recipe is best served at room temperature, making it ideal for celebrations like birthdays, holidays, or family gatherings.

Mexican Pink Cake Recipe shines when enjoyed a few hours after frosting, allowing the flavors to meld perfectly. It’s also great as a sweet treat for afternoon tea or coffee.

If stored properly in an airtight container, it stays moist for several days, so you can serve it anytime you want a festive and flavorful dessert. Just slice it fresh, add a cup of your favorite drink, and enjoy the cheerful, sweet experience!

My Tips Tips For Success!

◆ Measure ingredients accurately: Baking is a science, so use proper measuring cups and spoons for both dry and wet ingredients. Too much flour or sugar can change the texture and sweetness of the cake, so careful measuring ensures the right balance.

◆ Incorporate orange zest carefully: Zest only the colorful outer layer of the orange, avoiding the bitter white pith beneath. This gives your cake a fresh citrus aroma and flavor without unwanted bitterness.

◆ Allow the cake to cool completely before icing: Patience is key! If you frost the cake while it is still warm, the icing will melt and become runny, ruining the look and texture. Cool it on a wire rack for at least an hour before spreading the frosting for the best results.

Variations

● Citrus Blend: Combine orange zest with lemon or lime zest for a more complex citrus flavor.

● Nutty Addition: Add ½ cup finely chopped pecans or almonds into the batter for crunch.

● Berry Flavor: Incorporate a few tablespoons of pureed raspberries or strawberries into the frosting for a fruity twist.

● Spiced Version: Add 1 teaspoon ground cinnamon or a pinch of ground nutmeg to the batter for warm spice notes.

● Coconut Infusion: Mix ½ cup shredded coconut into the batter and sprinkle some toasted coconut on top of the frosting.

Substitutions

● Milk: Use almond milk or oat milk for a dairy-free option.

● Oil: Substitute vegetable oil with melted coconut oil or avocado oil.

● Flour: Use gluten-free all-purpose flour blend for a gluten-free cake.

● Eggs: Replace each egg with ¼ cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for egg-free baking.

● Food Coloring: Use natural coloring like beet juice or strawberry puree instead of gel food coloring for a more natural pink tone.

How To Store The Finished Cake

Store the finished Mexican Pink Cake Recipe in an airtight container to keep it fresh. If you plan to eat it within a couple of days, keeping it at room temperature is fine.

For longer storage, place it in the refrigerator, tightly covered to prevent drying out. Before serving, let it come back to room temperature for the best flavor and texture.

You can also freeze the cake wrapped well in plastic wrap and foil for up to a month thaw it slowly in the fridge before enjoying.

Frequently Asked Questions

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 replacement and contains xanthan gum for structure.

What can I use instead of eggs?

You can replace each egg with ¼ cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).

How do I get the pink color naturally?

Use natural colorings like beet juice, strawberry puree, or raspberry juice instead of artificial food coloring to tint the icing pink.

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead. Store it wrapped well at room temperature and frost it just before serving for best freshness.

What is the best way to store leftover cake?

Keep leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. You can also freeze it for longer storage.

Conclusion

Making this Mexican Pink Cake Recipe was an easy and wonderful experience. The flavors blended beautifully, and the cake turned out soft and delicious.

I truly enjoyed the process from mixing the ingredients to decorating with colorful sprinkles. I hope you try this Mexican Pink Cake Recipe soon and experience the same joy and satisfaction.

When you make it, please let me know how tasty and enjoyable it was for you. This Mexican Pink Cake Recipe is sure to bring smiles and sweet moments to any table.

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Mexican Pink Cake Recipe

Mexican Pink Cake Recipe

Luna
The Mexican Pink Cake Recipe, or “Pastel de Fiesta,” is a vibrant, festive dessert known for its bright pink color and light, fluffy texture. Made with simple ingredients like flour, eggs, sugar, and vanilla, it's topped with a sweet, colorful icing and festive sprinkles. This traditional cake is often served at celebrations, offering a nostalgic taste of Mexican childhood parties and holidays.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert, Cake
Cuisine Mexican
Servings 12 slices
Calories 280 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer or whisk
  • Measuring cups and spoons
  • 9×13 inch baking pan,
  • Zester or grater
  • Spatula
  • Cooling rack
  • Small bowl for icing
  • Offset spatula or knife for frosting

Ingredients
  

For the Cake:

  • 1 ½ cups granulated sugar
  • 3 ½ cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 ½ cups whole milk
  • 6 large eggs
  • 1 ½ cups vegetable oil or any neutral cooking oil
  • 2 tablespoons vanilla extract
  • 1 pinch salt
  • 2 tablespoons fresh orange zest

For the Icing:

  • 3 ½ tablespoons whole milk
  • ½ teaspoon almond extract
  • 2 ½ cups confectioners’ powdered sugar
  • 5 drops pink gel food coloring
  • Rainbow nonpareils sprinkles for decoration

Instructions
 

Preheat and Prepare the Pan:

  • Set your oven to 350°F (175°C). Grease your baking pan(s) with butter or non-stick spray, and then lightly dust with flour to prevent the cake from sticking.

Mix Dry Ingredients:

  • In a large bowl, sift together the flour, baking powder, and salt. Set this mixture aside.

Combine Wet Ingredients:

  • In a separate large bowl, whisk together the sugar, eggs, oil, milk, vanilla extract, and orange zest until smooth and fully blended.

Blend Wet and Dry Ingredients:

  • Slowly add the dry ingredients into the wet mixture. Gently fold them together using a spatula or whisk, mixing just until combined. Avoid over mixing to keep your cake tender.

Bake the Cake:

  • Pour the batter evenly into your prepared pan(s). Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, and then transfer it to a wire rack to cool completely.

Make the Icing:

  • In a small bowl, stir together the confectioners’ sugar, whole milk, and almond extract until smooth. Gradually add pink gel food coloring until you get your preferred shade.

Frost and Decorate:

  • After the cake is fully cooled, spread the pink icing evenly on top with an offset spatula or butter knife. Finish by generously sprinkling rainbow nonpareils for a fun, festive look.
Keyword Mexican Pink Cake Recipe

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