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Cortadillo Cake with Creamy Pink Frosting and Nonpareil Sprinkles Recipe

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4.2 from 23 reviews

  • Author: Emma
  • Total Time: 65 to 70 minutes plus 1 1/2 hours cooling time
  • Yield: 12 servings

Description

This Cortadillo Cake recipe features a moist and fluffy buttermilk cake baked to golden perfection, layered with a smooth, creamy, vibrantly colored red frosting sprinkled with nonpareil decorations. Perfect for celebrations or as a delightful treat, this dessert balances rich buttery flavors with a light and airy texture.

Ingredients

For the cake:

  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 1/3 cups buttermilk, at room temperature
  • 3 large eggs, at room temperature
  • Cooking spray
  • 2 2/3 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups granulated sugar

For the frosting:

  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 3 1/2 cups powdered sugar
  • 1/4 cup cold heavy cream
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 15 drops red or pink gel food coloring
  • 1 tablespoon plus 1 1/2 teaspoons nonpareil sprinkles

Instructions

  1. Prepare the baking pan: Preheat your oven to 350°F. Generously coat a 9×13-inch metal baking pan with cooking spray. Line the bottom and two long sides with parchment paper, allowing the paper to overhang the edges to create a sling for easy removal of the cake later.
  2. Mix dry ingredients: In a medium bowl, whisk together 2 2/3 cups cake flour, 2 teaspoons baking powder, and 1/2 teaspoon baking soda until well combined.
  3. Combine wet ingredients: In a liquid measuring cup, whisk 1 1/3 cups room-temperature buttermilk, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt thoroughly.
  4. Cream butter and sugar: Using a stand mixer fitted with a paddle attachment, beat 2 sticks of room-temperature unsalted butter and 1 1/2 cups granulated sugar on medium speed until light and fluffy, approximately 3 to 4 minutes, scraping down the sides occasionally.
  5. Add eggs: Add 3 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beat for about 4 minutes total, scraping the bowl’s sides as needed.
  6. Add flour and buttermilk: Add half of the flour mixture to the batter and beat on the lowest speed just until combined. With the mixer running, slowly pour in the buttermilk mixture — the batter will appear curdled. Then add the remaining flour mixture and beat until just combined. The batter will be thick.
  7. Bake the cake: Transfer the batter evenly into the prepared pan and smooth the surface. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the top is light golden brown.
  8. Cool the cake: Let the cake cool completely in the pan, about 1 1/2 hours, before frosting.
  9. Make the frosting: Clean and dry the stand mixer bowl and paddle attachment. Beat 2 sticks room-temperature unsalted butter, 3 1/2 cups powdered sugar, 1/4 cup cold heavy cream, 1/2 teaspoon kosher salt, and 1/2 teaspoon vanilla extract on medium speed until smooth and creamy, 2 to 5 minutes.
  10. Add color to frosting: Add 15 drops of red or pink gel food coloring and beat for about 3 minutes until the frosting is soft, fluffy, smooth, and vibrant in color. Scrape the bowl’s sides to ensure an even color.
  11. Frost the cake: Spread the colored frosting evenly over the cooled cake using the back of a spoon or offset spatula. Optionally, create swooping decorative patterns on the surface.
  12. Add sprinkles and chill: Sprinkle 1 tablespoon plus 1 1/2 teaspoons nonpareil sprinkles evenly over the frosted cake. Refrigerate for 15 to 20 minutes to set the frosting.
  13. Serve: Run a thin knife around the edges of the cake to loosen it from the pan. Using the parchment sling, lift the cake out and place it onto a cutting board. Cut into 12 pieces and serve best at room temperature.

Notes

  • Ensure all refrigerated ingredients like butter, eggs, and buttermilk are at room temperature before mixing for best results.
  • Use a metal baking pan for even heat conduction and browning.
  • Parchment paper sling allows easy cake removal without damaging the edges.
  • The batter may look curdled after adding buttermilk; this is normal.
  • Refrigerate the frosted cake briefly to help set the frosting before slicing.
  • For a different look, try using different gel food coloring shades.
  • Cake is best served at room temperature to enjoy the full flavor and texture.
  • Prep Time: 35 minutes
  • Cook Time: 30 to 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cookinginspirations.com/cortadillo-cake-with-creamy-pink-frosting-and-nonpareil-sprinkles-recipe/