Mexican Pink Cake


Hi friends!  It’s Taco Tuesday!

Instead of sharing a recipe for tacos, I thought I would share a recipe that I tried a few weeks back for Mexican Pink Cake.  I’m not a big fan of the sweet breads that are found in a Mexican bakery, but I absolutely LOVE ❤ this cake.  It’s like eating a big, thick, yummy sugar cookie!

I’m already thinking of the different flavors and colors that I can add to this cake…I’ll keep you updated.

Here you go…your tacos are asking for dessert…wink, wink…nudge, nudge…

Mexican Pink Cake

Cake Ingredients:

  • 1 cup sugar
  • 3 eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 cup milk

Cake Directions:

  • Preheat oven to 350 degrees and spray a 9X9 baking dish with cooking spray.
  • Combine sugar, eggs, canola oil and vanilla extract in bowl.  Stir until well combined.
  • In separate bowl, stir flour, baking powder and salt together.
  • Add flour mixture and milk alternately to the sugar mixture and mix until well combined.
  • Pour batter into baking dish and bake for 25 minutes or until knife inserted in center comes out clean.
  • Cool completely before frosting.

Frosting Ingredients:

  • 3 tablespoons butter, softened
  • 3 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons milk
  • red food coloring
  • ball-shaped sprinkles

Frosting Directions:

  • Cream butter until fluffy.
  • Add sugar, mix well.
  • Mix in vanilla extract and milk, one tablespoon at a time.
  • Add red food coloring, starting with 2-3 drops and mix until color is evenly distributed.
  • Frost cake and add sprinkles.


Enjoy! ❤

3 thoughts on “Mexican Pink Cake

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