We’ve always been captivated by the vibrant traditions of Mexican baking and the Mexican Pink Cake stands out as a festive favorite. Originating from colorful Mexican celebrations it’s a simple yet eye-catching dessert with its soft sponge and rosy tint that brings joy to any table.
In our kitchen we love putting a fresh spin on classics like this one making it accessible for home bakers. Join us as we dive into this easy recipe packed with authentic flavors you’ll want to share.
Ingredients
As we delve into our authentic Mexican Pink Cake recipe, let’s gather the essential ingredients that bring its vibrant pink hue, soft texture, and festive flavors to life. We’ve curated this list in the order they are typically used, from dry basics to flavorful additions, ensuring you can easily prepare this beloved treat for your celebrations.
Dry Ingredients
- 2 cups all-purpose flour: Sifted for a light, airy crumb that forms the base of our cake.
- 1 ½ teaspoons baking powder: Fresh and measured precisely to help the cake rise to a fluffy perfection.
- ½ teaspoon salt: A key enhancer that balances the sweetness and highlights the authentic Mexican flavors.
Wet Ingredients
- 1 cup granulated sugar: Fine-grained for smooth incorporation, creating the tender sweetness we love in traditional bakes.
- ½ cup unsalted butter: Softened to room temperature for easy creaming, adding rich, buttery depth.
- 2 large eggs: At room temperature to ensure even blending and a moist texture.
- 1 cup whole milk: Full-fat for creaminess, helping achieve the cake’s signature soft consistency.
- 1 teaspoon vanilla extract: Pure and aromatic, infusing subtle warmth that complements the cake’s vibrant profile.
Color and Flavor Additions
- ½ cup beet juice or strawberry puree: Freshly prepared for that eye-catching pink color and natural tartness, evoking the spirit of Mexican festivities.
- Optional: 1 teaspoon almond extract: For an extra layer of nutty nuance, if you want to personalize our recipe while staying true to its roots.
With these ingredients, we’re confident you’ll craft a Mexican Pink Cake that captures the essence of joyful gatherings and delivers irresistible taste and visuals.
Equipment Needed
To seamlessly transition from gathering our ingredients to preparing the Mexican Pink Cake, we need a set of reliable tools that ensure precision and efficiency in baking. Let’s outline the essential equipment, organized by category for easy reference.
Basic Mixing Tools
- Mixing bowls: Two medium-sized bowls—one for dry ingredients and one for wet—to keep everything organized and prevent cross-contamination.
- Measuring cups and spoons: A set of dry measuring cups (for flour and sugar) and liquid measuring cups (for milk and extracts), plus spoons for accurate measurements that guarantee the cake’s perfect texture.
Baking and Mixing Appliances
- Electric mixer or stand mixer: Ideal for creaming butter and sugar to achieve the cake’s signature soft, fluffy crumb efficiently.
- Whisk: A sturdy hand whisk as a backup for gently incorporating air into the batter, especially when adding color elements like beet juice.
Baking Essentials
- Cake pans: Two 9-inch round pans, preferably non-stick, to bake the layers evenly and capture the vibrant pink hue of our Mexican Pink Cake.
- Spatula: A silicone spatula for folding in ingredients without deflating the batter, ensuring the cake rises beautifully.
- Cooling rack: Essential for allowing the cakes to cool properly after baking, preserving their moist interior and preventing sogginess.
With these tools in hand, we can proceed confidently to the preparation steps, making the process smooth and enjoyable for home bakers.
Instructions
Now that we have our ingredients and equipment assembled, we guide you through the straightforward steps to bake a vibrant, moist Mexican Pink Cake that delights with its soft texture and eye-catching color. Let’s create a treat perfect for celebrations, blending traditional flavors with ease.
Prepare the Ingredients
Before we begin mixing, we ensure all components are ready for seamless assembly. Start by sifting 2 cups of all-purpose flour with 1 teaspoon of baking powder and ½ teaspoon of salt into a large mixing bowl to aerate them and avoid lumps, promoting a light, fluffy crumb. Next, in another bowl, whisk together 1 cup of granulated sugar with ½ cup of softened unsalted butter until the mixture is creamy and pale, about 2 minutes—this step infuses rich sweetness and a buttery aroma.
Measure out 2 large eggs, 1 cup of whole milk, and 1 teaspoon of vanilla extract, setting them aside for quick access. For the signature pink hue, prepare ½ cup of beet juice or strawberry puree by blending fresh beets or strawberries until smooth, ensuring it reaches a vivid shade that evokes festive joy. If using, add ½ teaspoon of almond extract to enhance the flavor profile with a subtle nutty note.
Mix the Batter
With ingredients prepped, we combine them to form a smooth batter that captures the essence of authentic Mexican baking. In the bowl with the sifted dry ingredients, gradually add the creamed sugar-butter mixture, stirring gently with a silicone spatula to incorporate without overmixing.
In a separate bowl, beat the 2 eggs with an electric mixer on medium speed until frothy and light yellow, about 1 minute, which helps build volume for a tender rise. Alternately add the egg mixture, milk, vanilla extract, and pink coloring to the dry ingredients, mixing on low speed until just combined—this prevents gluten development and keeps the cake’s texture soft and airy. Finally, fold in any optional almond extract for a personalized twist, resulting in a batter that boasts a beautiful pink color and enticing fruity scent.
Bake the Cake
Now we transform the batter into a golden, aromatic cake ready for frosting. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter, then line the bottoms with parchment paper for easy release and even baking.
Divide the batter evenly between the pans, smoothing the tops with a spatula to ensure uniform layers. Bake in the center of the oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean—monitor closely to avoid overbaking, as this preserves the cake’s moist, springy feel. Once done, remove the pans and let them cool on a rack for 10 minutes before transferring the cakes to cool completely, allowing the flavors to settle and the pink vibrancy to shine through.
Frost and Decorate
With the cakes cooled, we add the finishing touches to create a visually stunning and deliciously layered dessert. Prepare a simple frosting by whipping 2 cups of powdered sugar with ½ cup of softened unsalted butter and 2 tablespoons of milk in a bowl until smooth and spreadable, then mix in a few drops of the pink coloring for a cohesive look.
Place one cake layer on a serving plate and spread a generous layer of frosting on top, about ½ inch thick, to lock in moisture and enhance the fruity notes. Stack the second layer and frost the entire cake, using a spatula for even coverage that reveals the cake’s soft texture beneath. For decoration, sprinkle edible glitter or fresh strawberries around the edges to amplify the festive appeal, resulting in a cake that not only tastes irresistible but also presents a vibrant, joyful centerpiece for any gathering.
Make-Ahead and Storage Tips
To keep our Mexican Pink Cake fresh and flavorful, we offer these practical strategies for preparing ahead and storing properly. This ensures you can enjoy its vibrant color, soft texture, and delightful taste even days after baking.
Make-Ahead Strategies
Planning ahead allows you to focus on celebrations without last-minute stress. Here’s how we suggest preparing our Mexican Pink Cake:
- Bake the Cake Layers in Advance: We recommend baking the cake layers up to 2 days before serving. After cooling completely on a rack, wrap each layer tightly in plastic wrap to lock in moisture and prevent drying.
- Prepare the Frosting Separately: Mix your frosting a day ahead and store it in an airtight container in the refrigerator. This lets flavors meld, enhancing the cake’s sweet, creamy notes when you assemble it.
- Assemble the Full Cake: For events, we advise assembling the frosted cake up to 24 hours in advance. Chill it in the fridge to set the layers, maintaining that signature pink hue and fluffy consistency for a stunning presentation.
Storage Guidelines
- Short-Term Storage (Room Temperature): If unfrosted, store the cake in an airtight container at room temperature for up to 2 days. This keeps it fresh without altering its light, airy texture.
- Refrigeration for Frosted Cake: Once frosted, refrigerate the cake in a covered cake dome or wrapped loosely with plastic wrap for up to 5 days. We find this method retains the cake’s vibrant flavors and prevents the frosting from becoming too firm.
- Freezing for Longer Storage: For extended preservation, freeze unfrosted cake layers for up to 3 months. Wrap them securely in plastic wrap and aluminum foil, then thaw in the refrigerator overnight before frosting. Note: Freezing maintains the cake’s moisture, but avoid refreezing once thawed to preserve quality.
| Storage Method | Duration | Best For | Key Tips |
|---|---|---|---|
| Room Temperature | Up to 2 days | Unfrosted cake layers | Use an airtight container to avoid staleness. |
| Refrigeration | Up to 5 days | Frosted or assembled cake | Cover loosely to prevent condensation. |
| Freezing | Up to 3 months | Unfrosted layers | Double-wrap for protection against freezer burn. |
Conclusion
We’ve loved sharing this vibrant Mexican Pink Cake recipe with you, as it’s a simple way to bring festive joy into your kitchen. It’s perfect for creating memorable moments with family and friends.
As home bakers ourselves, we’re confident you’ll find it easy and rewarding to make. Give it a try, and let’s celebrate the delicious traditions that make baking so special.
Frequently Asked Questions
What is Mexican Pink Cake?
Mexican Pink Cake is a vibrant, soft-textured dessert popular in Mexican celebrations. It’s known for its eye-catching pink color, often from beet juice or strawberry puree, and combines traditional flavors like vanilla and almond. This cake brings joy to gatherings and can be easily made at home with a modern twist on classic recipes.
What are the key ingredients for Mexican Pink Cake?
The main dry ingredients include all-purpose flour, baking powder, and salt. Wet components feature granulated sugar, unsalted butter, eggs, whole milk, and vanilla extract. For the pink hue, use beet juice or strawberry puree, and add optional almond extract for extra flavor. These simple items create an authentic, delicious treat.
What equipment do I need to bake Mexican Pink Cake?
Essential tools include mixing bowls, measuring cups, an electric or stand mixer for batter, two 9-inch round cake pans, a silicone spatula, and a cooling rack. These basics help achieve the cake’s fluffy texture and ensure even baking, making it accessible for home bakers.
How do I bake Mexican Pink Cake?
Start by sifting dry ingredients and creaming sugar with butter. Gently mix in wet ingredients, add color and flavor agents, then pour into greased pans. Preheat oven to 350°F and bake for 25-30 minutes. Cool completely before frosting for a moist, festive cake that’s perfect for celebrations.
Can I make Mexican Pink Cake ahead of time?
Yes, bake the cake layers up to two days in advance or freeze them for longer storage. Prepare frosting a day ahead and assemble up to 24 hours before serving. This allows the flavors to develop, making it convenient for events while keeping the cake fresh and vibrant.
How should I store Mexican Pink Cake?
Store unfrosted layers at room temperature for up to two days or refrigerate frosted cakes for up to five days in an airtight container. For longer preservation, freeze unfrosted layers for up to three months. Thaw in the fridge to maintain the cake’s soft texture, color, and taste.