Cortadillos: The "Dot Cake" I Grew Up Loving
- Jermaine Antonio Gill
- Jul 13
- 3 min read
Unless you've been living under a rock, you've probably seen those viral "dot cakes" making the rounds on social media. The first time Joseph showed me one of the videos, I immediately laughed and said, "Those look just like Cortadillos!"
After doing some research, they're similar, but they're not exactly the same. Dot cakes have their own style and recipe. It just reminded us of a pastry that's been around for generations.
Before I even had the chance to make my own batch, Joseph and I may or may not have made a couple trips to our local panadería. Sometimes you just need the real thing.
That whole trend inspired me to make a batch from scratch, and I figured it was the perfect excuse to share the recipe with all of you.
Pan Dulce Brings Back Memories
I may be Puerto Rican, but I grew up surrounded by Mexican friends, neighbors, and family friends, so pan dulce was always part of my childhood. A trip to the local panadería was never just about buying one. You'd walk in planning to grab a couple and somehow leave with a bag full of bread.
Conchas, orejas, puerquitos, cuernitos, empanadas, polvorones, marranitos, and Cortadillos. Everyone has the one they reached for first.
For me, Cortadillos have always been one of those pastries that brings back memories. They're simple, comforting, buttery, and finished with a generous layer of pink or white frosting topped with sprinkles. Sometimes the simplest recipes are the ones that stick with you the most.
The Beginning of a New Series?
Making these reminded me of just how many incredible pan dulce recipes deserve a little more attention.
I'm thinking this may be the start of a Pan Dulce Series here on the blog. There are so many classics I'd love to bake, learn more about, and share with all of you. Conchas, puerquitos, orejas, empanadas... the list goes on.
If you have a favorite pan dulce you'd like to see me make next, let me know in the comments. I'd love to hear which one brings back memories for you.
Now, let's make some homemade Cortadillos!
Ingredients
For the cake
5 eggs
1¾ cups granulated sugar
2 tablespoons vanilla extract
1½ cup vegetable oil
3 cups all-purpose flour
1 tablespoon + 2 teaspoons baking powder
⅛ teaspoon fine salt
1¼ cup whole milk
For the icing
2½ cups confectioners' sugar
½ teaspoon almond extract
3½ tablespoons whole milk
5 drops pink gel food coloring
Rainbow nonpareils sprinkles
Instructions
Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan with cooking spray, olive oil, or butter and 1-2 tablespoons of flour. Discard excess flour and set aside.
In a large bowl, beat the eggs, granulated sugar, and vanilla extract on medium-high using a handheld or stand mixer for about 2 minutes. Slowly pour in the vegetable oil while still beating until fully combined.
In a separate large bowl, sift together the flour, baking powder, and salt using a fine mesh strainer.
Add half of the flour mixture into the beaten egg mixture, along with half of the milk. Mix until smooth, scraping the sides of the bowl as needed. Repeat with the remaining flour and milk.
Pour the cake batter evenly into the prepared baking pan. Bake for 40-45 minutes on the center rack until golden brown and a toothpick inserted into the center comes out clean. Take a quick peek at the cake around the 35-minute mark. If the cake is browning too quickly, loosely tent the pan with foil.
Allow the cake to fully cool on the kitchen counter for 3 hours before carefully removing it from the baking pan and transferring it to a large cutting board or serving tray.
Make the icing by mixing together the confectioners' sugar and almond extract in a large bowl with a fork. Mix in the milk 1 tablespoon at a time until fully combined. The icing will be thick but still spreadable. If the icing is too thin, it will run off the sides of the cake, which we do not want.
Mix in 5 drops of pink gel food coloring to get that signature bright pink color. Feel free to add more or less depending on the color you want.
Spoon all of the icing on top of the cake and spread it evenly with the back of a spoon or an angled spatula. The icing will become smooth as it sets. Garnish generously with sprinkles.
Allow the icing to harden and set for 10 minutes before cutting into squares or triangles.
Bake Along With Me
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