Cortadillo (Mexican Pink Cake, Pastel de Niños)

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter at room temperature
• 1 3/4 cups white granulated sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/3 cups buttermilk
• 1 cup unsalted butter at room temperature
• 1 teaspoon vanilla extract I used clear Mexican vanilla for the buttercream and regular vanilla for the cake
• 1/2 teaspoon kosher salt
• 4 cups powdered sugar sifted
• 1/4 cup heavy cream
• pink food coloring neon
• sprinkles

Nutrition

• Calories : 70 calories
• Carbohydrate : 10 grams
• Cholesterol : 15 milligrams
• Fat : 3.5 grams
• Protein : 1 grams
• SaturatedFat : 2 grams
• Sodium : 40 milligrams
• Sugar : 8 grams