It’s been…a while, hasn’t it?
The last time I posted I had just turned thirty and was sharing my birthday cake with y’all, which had become a yearly tradition for me on the blog.
By now I’ve already turned thirty one and SO MUCH HAS HAPPENED in the past year, both in my personal life and in the world.
Many of you that follow this blog are bloggers are yourselves, so I don’t really have to explain to you that this is more than just a passing hobby; it takes up a lot of time and effort. Last fall at around the time of my last post, I was making a huge move and a taking lot of new steps that ate up a LOT of my time. I wanted to still be able to blog, but with the less and less free time I had, the more my priorities just had to shift.
But the truth is, I missed it. I missed it a lot. Cooking is still a sport for me, but doing it without blogging took more of the joy & pleasure out of it that I got before than I expected. I wasn’t looking for, or trying out new recipes or techniques. I wasn’t taking my time with it. Cooking became something I was only doing because we had to eat and eating out all the time is expensive and not feasible.
I missed cooking and baking for much than just because I had to eat; I missed cooking and baking to make me feel good–blogging provides that for me.
So over a year later, here I am. I’m going to re-shift my priorities again to try and make room for this blog and that ‘feel good’ place of cooking that I needed much more than I realized.
My birthday was nearly a month ago, but hey: why not still celebrate with cake?
There are dozens if not more of Mexican panaderias around where we live. I’ve been meaning to experiment with some of the delicious and pretty desserts I’ve seen displayed inside some of them myself for a while now, and today’s recipe was always one of them.
Mexican Pink Cake is actually a light and spongy vanilla cake that’s spread with pink frosting and sprinkles. I’ve seen some that are filled with jam, but I kept mine pretty simple, which is how I’ve often seen it done in panaderias. And let me tell y’all, it couldn’t be easier; there’s no need for mixers, creaming butter and sugar, or even multiple bowls. I had this baby put together and in the oven within 15 minutes. It was done in a less than an hour.
If you’re scared of baking or just need a super quick and painless but still delicious dessert to throw together, then this is it. Apart from that, isn’t it preeeeetty?
Wear a mask. Social distance. Stay safe.
Cortadillo Mexicano (Mexican Pink Cake)
- 1 cup sugar
- 3 eggs
- 1/2 cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 2 teaspoons baking powder
- pinch of salt
- 1 cup milk
- 3 tablespoons butter, softened
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons milk
- red or pink food coloring
- nonpareil sprinkles
Preheat oven to 350 degrees Fahrenheit.
Line a 9 x 9 inch baking dish with parchment paper or spray thoroughly with cooking spray and set aside.
In a small bowl combine the flour with the baking powder and the salt and stir a few times with a fork. Set aside.
In a medium size bowl, combine the sugar, eggs, oil and vanilla extract together with a wire whisk or a fork.
Add the flour mixture and the milk alternately to the sugar-eggs mixture, starting and ending with the flour.
Pour the batter into the baking dish and tap it a few times against the counter top to eliminate air bubbles.
Bake on the middle rack of the oven for 25-30 minutes, or until a knife inserted in the middle of the cake comes out clean. Cool completely.
Cream butter until it is fluffy, then sift and mix in powdered sugar, one cup at a time.
Add the vanilla, the food coloring and 1 tablespoon of the milk. You may not need to add all the milk, it depends upon your preference for how stiff or loose you want the icing to be.
Spread it over the cake with a spatula. Add the sprinkles.