Mexican Pink Layer Cake

This Mexican Pink Layer Cake is an adoption of another pink cake, also owned by Mexico called cortadillo or known as Mexican pink cake. In this version, the pink cake is modified into a pink layer cake. This cake is usually seen on the cake shelves in Mexican Cake shops.

The pink cake that we make has three layers, three layers of buttermilk that you can melt in your mouth so that it gives an irresistible taste. The inside of the pink cake is filled with vanilla beans, coated with a special sugar layer like that used in traditional Mexican bread.

Mexican Pink Cake, Beautiful and Delicious!

Making a Mexican pink cake not only pays attention to the taste, but its visually is also an important part. Later this pink cake will look like a rainbow.

This is also an attraction especially for children. They will eat if the cake we make is not only delicious, but beautiful.

How to Make Mexican Pink Cake

There are several preparations and manufacturing processes that must be preceded when making a pink cake.

1. Buttermilk Cake

This cake is not only beautiful, but its melting in the mouth is the attention of many fans. Pink cake is light, soft and moist because of the use of cream. Making cream on this pink cake uses an inverted method so that the cake becomes soft, and remains sturdy with its fine crumbs.

2. Pastry Filling

Making the filling for this cake is very easy and fast but what takes a lot of time is cooling and setting it and make a good plan when you want to make this Mexican pink cake. The rest of the cream can be a delicious and perfect pudding too.

3. Pink Bakery-Style Frosting

Making pink cake doesn’t need to prepare fancy buttercream. Sugary stuff can be relied on in making this cake. The icing can harden if left too long. So, this icing should be covered well, you can use wet tissue if you don’t want to use it immediately.

4. Cake Assembly

• Center one layer of cake on an 8-inch cake board, place it on a turntable with a non-slip base.
• Use a Coupler piping bag and fill with frosting, and pipe the frosting dam around the cake.
• Fill with 2/3 cup of cream and place the second cake layer on top. Pipe another layer of frosting around the edges and fill the other cup with 2/3 of the pastry filling. Place the final layer on top and bottom side up.

5. Crumb Coat

On layer cakes, I always recommend applying a crumb coat. This crumb coat seals in loose crumbs and creates a nice, sturdy base for decorating the layer cake. Spread a thin layer of frosting on the cake, and then lightly cover it, then chill in the freezer for 15 minutes or in the refrigerator for 30 minutes.

Cake Decorating Tools

• 8-inch round cake board
• Nonslip mat
• Coupler
• Cake turntable
• Piping bag
• Rainbow nonpareils

Mexican Pink Layer Cake Baking Schedule

Follow the baking schedule as follows.

• Day 1: Bake cake layers and prepare filling.
• Day 2: Prepare frosting, assemble, decorate and serve.

Well, by following this schedule you are not in a rush to make it and there is still plenty of time that you can use for other useful things.

Mexican Pink Layer Cake

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Serves: 12 Prep Time: 120 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cups (12 ounces/345 grams) cake flour
• 1 tablespoon baking powder
• 1 3/4 cups (12.25 ounces/350 grams) granulated sugar
• 1 teaspoon salt
• 6 egg whites, at room temperature
• 1 cup (2 sticks/227 grams) unsalted butter, at room temperature
• 1 tablespoon vanilla extract
• 1/2 cup (4 ounces/120 grams) sour cream, at room temperature
• 1 cup (8 ounces/227 grams) buttermilk, at room temperature

Tools You need:

• 3 8-inch round cake pans
• Stand mixer
• Nonstick baking spray
• 4 cup liquid measuring cup
• Cake turntable
• 8-inch round cake board
• Nonslip mat
• Coupler
• Piping bag
• Rainbow nonpareils

Other Ingredients for Making Mexican Pink Layer Cake

PASTRY CREAM

• 2 cups (16 ounces/454 grams) half and half
• 1/2 vanilla bean, halved lengthwise, seeds removed and reserved
• 1/2 cup (3.5 ounces/99 grams) granulated sugar, divided
• 1/8 teaspoon salt
• 3 tablespoon cornstarch
• 5 large egg yolks
• 4 tablespoons (1/4 cup/1/2 stick) unsalted butter, cut into 4 pieces

FROSTING

• 1 cup (8 ounces/ 225grams)unsalted butter, at room temperature
• 1/8 teaspoon salt
• 1/4 cup (4 tablespoons) shortening
• 3 1/4 cups (13 ounces/410 grams) powdered sugar, sifted
• 2 teaspoons vanilla extract
• 1/2 cup (4 ounces/120ml) heavy cream
• Pink gel food coloring
• 1/4 teaspoon almond extract

Instructions

Cake Instructions

1. Set oven rack to middle position, preheat oven to 325F. Spray 3 8-inch cake pans with nonstick cooking spray and set aside.
2. In the bowl of a stand mixer, with the paddle attachment attached, add the cake flour, baking powder, sugar, and salt and mix on low speed to combine.
3. Add the butter one tablespoon at a time. Beat on low speed until all ingredients are well combined. This may take 2-3 minutes.
4. In a 4-cup liquid measuring cup, add the vanilla extract, egg whites, buttermilk, and sour cream and beat until combined. Add 1/2 of the buttermilk mixture to the bowl of the stand mixer. Beat on medium-high speed for 1 minute. Add the remaining buttermilk and beat on low speed for 30 seconds or until well combined.
5. Pour the batter into the cake pans and bake for 20 minutes or until a toothpick comes out clean.
6. Let the cake cool in the pan for about 15 minutes. Then turn it out onto a wire rack to cool completely.

PASTRY CREAM

• Take a medium saucepan, add half-and-half, 6 tablespoons sugar, vanilla bean seeds and salt to a simmer over medium-high heat, stirring occasionally.
• While waiting, combine egg yolks, cornstarch. Leave 2 tablespoons sugar in a bowl and beat until smooth.
• Whisk one cup of half-and-half into the yolk mixture to temper. The well-blended mixture is slowly whisked into the remaining half-and-half mixture.
• Reduce heat to medium, and continue cooking until the pastry cream thickens and bubbles appear. Remove from heat and remove vanilla beans, beat in butter. Transfer pastry cream to a bowl, press plastic wrap on the surface of the cream. Then store in the refrigerator until hardened. This takes about 3 hours to 2 days.

FROSTING

• Then, beat the ingredients such as butter, shortening and salt in a stand mixer, using medium speed until light and fluffy, and this may take about 8-10 minutes. about 8 minutes. After that, add powdered sugar, vanilla, heavy cream and almond extract. All the ingredients are mixed evenly by stirring it slowly.
• Put the mixer speed between medium - high, beat until soft and fluffy, it may take 6 minutes. Then add pink gel food coloring, mix at low speed until everything is mixed.

ASSEMBLE

• Center one layer of cake on an 8-inch round work table. Place it on a special cake turntable with a non-slip base. Attach Fit a piping bag with a coupler and fill it with frosting ingredients.
• Spray the icing around the edge of the cake, and fill with 2/3 cup of pastry cream and place the seco.

- CRUMB COAT

On the top layer, apply a little icing on the sides and top to cover the crumbs that sometimes come off. Freeze the cake for 15 minutes, you can also cool it in the refrigerator for 30 minutes.

- DECORATE

Apply frosting as needed on the top of the cake and slowly spread it on the sides to cover the cake. To create or give texture to the cake, you can use the back of a spoon by gently pressing the spoon on the frosting. Sprinkle with rainbow sprinkles and your cake is done.