Pink mexican cake recipe
Pink Mexican Cake is a bright and tasty dessert with a zesty citrus flavor and smooth pink icing. It’s perfect for parties,
Ingredients
For the Cake Batter:
- 3.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1.5 cups milk any type
- 6 large eggs
- 2 tablespoons vanilla extract
- 1.5 cups cooking oil vegetable or canola
- 2 tablespoons baking powder
- 1 pinch salt
- 3-4 drops pink or red food coloring for that eye-catching hue
- 2 tablespoons fresh orange zest
For the Icing:
- 7 tablespoons milk
- 3.5 cups confectioner’s sugar
- 3 drops of neon pink food coloring for a bright topping
Optional Garnish:
- Colorful sprinkles for extra flair
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preheat the Oven & Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with oil and dust it with flour, or line it with parchment paper for easy removal.
Mix the Dry Ingredients
- In a large bowl, sift together the flour, salt, and baking powder. Sifting helps create a light and fluffy cake texture.
Combine the Wet Ingredients
- In a separate bowl, beat the eggs on low speed with an electric mixer for a couple of minutes. Add the sugar, vanilla extract, and orange zest. Mix everything until well combined.
Add Oil & Color
- Slowly add oil to the mixture, allowing it to blend smoothly. Add pink or red food coloring to the batter, adjusting the amount for the desired color intensity.
Blend Wet and Dry Ingredients
- Gradually add half of the dry mixture into the wet ingredients. Stir well until smooth. Add the milk, then fold in the rest of the dry ingredients until the batter is smooth and slightly runny.
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