Mexican Pink Cake Recipe

The Mexican Pink Cake recipe is a classic dessert that has been enjoyed for generations in Mexico and beyond. This moist and tender cake is soaked in a sweet and creamy milk mixture and topped with a fluffy pink frosting, making it a perfect choice for any special occasion. Whether you’re celebrating a birthday or a holiday, or just want to indulge in a delicious dessert, this Mexican Pink Cake is sure to satisfy your sweet tooth. 

History of Mexican Pink Cake

Mexican Pink Cake, also known as “Pastel de Tres Leches” in Spanish, has a rich history that dates back to the mid-19th century in Mexico. The exact origin of the cake is unknown, but it is believed to have originated in Nicaragua or Cuba before spreading to Mexico.

Original “tres leches” cakes consisted of just evaporated milk and condensed milk, but heavy cream was added over time, thus creating the traditional “three kinds of milk” variety. The cake became popular throughout Latin America and beyond, with each region adding its own unique twist to the recipe.

Ingredients Used In Mexican Pink Cake

For the Cake:

• All-purpose flour, 2 1/4 cups
• Pinch of salt
• Cornstarch, 2 tablespoon
• Baking powder, 3 teaspoon
• Sugar, 1 cup
• 4 large eggs (room temperature)
• Vanilla extract, 2 teaspoon 
• Vegetable oil, 1 cup
• Zest of 1 lemon (or 3 tablespoons of lemon juice)
• Whole milk (room temperature), 1/2 cup

For Pink Frosting:

• Confectioners sugar, 3 cups
• Butter (softened), 3 tablespoon 
• Whole milk, 4 tablespoon
• Vanilla extract, 1 teaspoon
• 3 drops of pink food coloring (gel)
• Candy sprinkles

Step By Step Instructions For Making Mexican Pink Cake

Here are the steps for making the Cake:

Step 1

It is recommended that the oven be set to 350 degrees Fahrenheit.

Step 2

Using an 8″ x 11″ pan, spray oil on it and set it aside.

Step 3

Prepare a bowl by sifting together flour, salt, cornstarch, and baking powder.

Step 4

The eggs, sugar, vanilla, and oil should be creamed in a separate bowl.

Step 5

The lemon zest should be added at this point.

Step 6

The egg mixture should be flavored with a bit of flour mixture. Milk should be added.

Step 7

Using an alternate method of wet and dry ingredients, mix little by little.

Step 8

After all, the ingredients have been added, the batter should be smooth.

Step 9

Prepare the pan by combining the ingredients and pouring them into it. Bake for 20-25 minutes.

Step 10

In order to determine whether the cake is ready, insert a toothpick into its center and it should come out clean.

Step 11

The cake should be removed from the oven and allowed to cool. The frosting should be prepared once the cake has cooled.

Here are the steps for making the frosting:

Step 1

Vanilla, confectioner’s sugar, butter, milk, and vanilla extract should be mixed together in a large bowl.

Step 2

Food coloring should be added and mixed well. This will cause the frosting to turn pink.

Step 3

The cake should be frosted and sprinkled in the pan. Cut into slices and serve.

Tips and Tricks

Here are some tips and tricks to help you make the best Mexican Pink Cake possible:

Room temperature ingredients: Make sure your eggs and milk are at room temperature before beginning the recipe. This will help ensure that the cake batter comes together smoothly and evenly.

Use a whisk: When mixing the wet ingredients, use a whisk instead of a mixer. This will help incorporate air into the batter and create a lighter, fluffier cake.

Sift the dry ingredients: Sifting the flour, cornstarch, and baking powder will help remove any lumps and ensure that the dry ingredients are evenly distributed throughout the batter.

Don’t overmix: Once you’ve added the dry ingredients to the wet ingredients, be careful not to overmix the batter. If you overmix the cake, it will be dense and tough.

Use gel food coloring: To achieve a bright and vibrant pink color for the frosting, use gel food coloring instead of liquid. Gel food coloring is more concentrated and will give you more intense color with less added liquid.

Chill the frosting: After making the frosting, refrigerate it for at least 15-20 minutes before spreading it on the cake. This will help the frosting hold its shape and make it easier to spread.

By following these tips and tricks, you’ll be well on your way to making a delicious and impressive Mexican Pink Cake!

Variations

Here are some variations you can try to give your Mexican Pink Cake a unique twist:

Chocolate Mexican Pink Cake: Add 1/2 cup of unsweetened cocoa powder to the dry ingredients and mix well before adding to the wet ingredients. This will give the cake a rich chocolate flavor that pairs perfectly with the sweet and creamy milk mixture.

Coconut Mexican Pink Cake: Add 1/2 cup of shredded coconut to the cake batter before baking. This will give the cake a delicious tropical flavor that is perfect for summer.

Strawberry Mexican Pink Cake: Instead of using pink food coloring to tint the frosting, puree fresh strawberries and add them to the frosting mixture. This will give the frosting a natural pink color and a delicious fruity flavor.

Pineapple Mexican Pink Cake: Add 1/2 cup of crushed pineapple to the cake batter before baking. This will add a tangy sweetness to the cake that is reminiscent of tropical vacations.

Spicy Mexican Pink Cake: Add a pinch of cayenne pepper or chili powder to the cake batter before baking. This will give the cake a subtle kick that is sure to surprise and delight your taste buds.

These variations are just a few examples of how you can put your own spin on the classic Mexican Pink Cake recipe. Feel free to experiment with different flavors and ingredients to create a cake that is truly unique and delicious!

Frequently Asked Questions

Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by using a gluten-free all-purpose flour blend. Be sure to check the ingredients on the flour blend to ensure it does not contain any gluten.

How can I make the frosting thicker or thinner?

The frosting should be a thin consistency, so if it seems thick, add more milk, one tablespoon at a time. If the frosting is too thin, add more confectioners sugar, one tablespoon at a time, until you reach the desired consistency.

Can I make this cake without food coloring?

Yes, you can omit the food coloring from the frosting if you prefer. However, the cake will not have the signature pink color.

Can I use a different type of milk?

You can use any milk you prefer, such as almond milk or soy milk. However, keep in mind that using a different type of milk may affect the taste and texture of the cake.

Final Thoughts

We hope that you found this recipe for Mexican Pink Cake informative and helpful. With its light, fluffy texture and sweet, pink frosting, this cake is sure to impress your family and friends. Whether you follow the recipe as written or make some of your own modifications, we encourage you to have fun and get creative in the kitchen. So why not give this recipe a try and enjoy a delicious and beautiful dessert?

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