La Panadería's Mexican Pink Cake
Those bright pink cake slices with colorful sprinkles, also known as “Pastel de Niños” (Children’s Cake) will take you on a great trip down memory lane. If you didn't eat these as a kid, that's ok, it's never too late to enjoy these Mexican Pink Cakes.
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup sugar
- 3 eggs
- 1/2 cup oil, or substitute 1/2 cup applesauce or 1 cup mashed bananas
- 1 teaspoon vanilla bean paste or extract
- Zest of 1 lemon, optional
- 1 cup milk
- PINK FROSTING:
- 3 cups confectioners sugar
- 3 tablespoons butter, softened
- 3 tablespoons milk
- 1/2 teaspoon vanilla and 2 drops red food coloring
- Candy sprinkles
Preparation time 10mins
Cooking time 40mins
Adapted from hispanickitchen.com
Preheat oven to 350ºF. Spray or oil a 9x9-inch pan (for a thicker cake) or a 9x13-inch pan (for a thin cake), set aside.
In one bowl, combine the cake flour, baking powder and salt. Stir to combine, set aside.
In another bowl, cream together the sugar, eggs, oil and vanilla until creamy. Add in the lemon zest, if using. While the mixer is running, alternate adding some flour, then some milk until batter is smooth.
Pour into prepared pan and bake for 22 to 25 minutes or until knife comes out clean from center of cake. If you over bake, it will be dry. Remove from oven and let cool.
Once cake has cooled, prepare frosting. In a large bowl, whisk together the powdered sugar, butter, milk and vanilla. Add the food coloring and stir until well combined. Frost the cake in the pan and add sprinkles. The frosting will firm up as it sets.
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