Mexican Pink Cake (Cortadillo)

Ingredients

• 15 Eggs(250g)
• 21.5 cup Vegetable oil(360g)
• 31 cup Sugar(200g)
• 42 teaspoon Mexican vanilla blend(8g)
• 53 cup All-purpose flour(375g)
• 61 tablespoon Baking powder(12g)
• 71 teaspoon Salt(5g)
• 81.25 cup Whole milk(300g)
• 91 Flour and oil spray(10g)
• 101 Parchment paper(5g)
• 112 cup Powdered sugar(240g)
• 124 tablespoon Whole milk (for icing)(60g)
• 131 teaspoon Almond extract(5g)
• 141 Pink food coloring(2g)
• 150.25 cup Sprinkles(40g)

Instructions

1. 1Preheat oven to 350°F (175°C).
2. 2Line a 9x13 inch baking pan with parchment paper and spray with flour and oil spray.
3. 3In a mixer, combine 5 eggs, 1.5 cups vegetable oil, 1 cup sugar, and 2 teaspoons Mexican vanilla blend. Mix until well combined.
4. 4In a separate bowl, mix 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt.
5. 5Gradually add the dry ingredients to the wet mixture, mixing a little at a time.
6. 6Add 1.25 cups whole milk and mix until the batter is smooth, scraping down the sides as needed.
7. 7Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
8. 8Let the cake cool for 1-2 hours.
9. 9For the icing, combine 2 cups powdered sugar, 4 tablespoons whole milk, and 1 teaspoon almond extract in a bowl. Mix until smooth and paste-like.
10. 10Add pink food coloring to the icing and mix until desired color is achieved.
11. 11Spread the icing evenly over the cooled cake.
12. 12Before the icing hardens, add sprinkles on top.
13. 13Let the icing set for about 1 hour before cutting and serving.