Mexican Pink Cake Recipe
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.
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.