1-First Step: Prepare the pan and oven Start by preheating your oven to 350°F. Grease and flour a 9×13-inch baking pan so the cake releases easily later. This is a good moment to gather all your ingredients, since the batter comes together quickly once you begin. If you like using visual references while baking, Sally’s helpful guide on cake baking tips for better texture and rise can be a nice companion while you work.

2-Second Step: Mix the eggs, sugar, and vanilla In a large mixing bowl, beat the 5 eggs, 1 3/4 cups granulated sugar, and 2 tablespoons vanilla extract for 2 minutes. The mixture should look lighter and a little thicker. This step adds air to the batter and helps give the Cortadillo its tender crumb. Slowly pour in the 1 1/2 cups vegetable oil while mixing. Add it gradually so it blends smoothly instead of separating. If you are baking with kids or beginners, this is a simple step they can help with as long as an adult handles the mixer.

3-Third Step: Sift the dry ingredients In a separate bowl, sift together the 3 cups all-purpose flour, 1 tablespoon plus 2 teaspoons baking powder, and 1/8 teaspoon salt. Sifting helps break up any lumps and gives the cake a softer texture. It also makes the batter easier to mix evenly, which helps the cake bake with a uniform crumb.

4-Fourth Step: Add the flour and milk in two parts Add half of the flour mixture to the egg mixture, then pour in half of the 1 1/4 cups whole milk. Mix until the batter looks smooth. Repeat with the remaining flour mixture and the rest of the milk. Mix just until combined so the cake stays soft. If you are baking for different preferences, this is the point where you can use room-temperature milk for a smoother batter. The recipe is already rich and satisfying, so there is no need to overwork it.

5-Fifth Step: Bake until golden Pour the batter into the prepared pan and spread it out evenly. Bake for 40 to 45 minutes, or until the top looks golden and a toothpick inserted in the center comes out clean. Ovens can vary, so begin checking at the 40-minute mark. The cake should rise well and smell fragrant as it bakes. This is a good time to tidy the kitchen or prepare a cooling spot on the counter for the next step.

6-Sixth Step: Cool completely before removing from the pan Let the cake cool completely on the counter for 3 hours before removing it from the pan. This matters a lot. If you rush this part, the cake may break or the icing may slide off later. A fully cooled cake is much easier to frost and slice neatly. Letting the cake cool fully is one of the biggest secrets to a pretty Cortadillo slice.

7-Seventh Step: Make the pink icing In a bowl, mix the 2 1/2 cups confectioners’ sugar and 1/2 teaspoon almond extract. Add the 3 1/2 tablespoons whole milk one tablespoon at a time until the icing is combined and thick. You want a spreadable texture that holds its shape without running off the edges of the cake. Stir in 5 drops of pink gel food coloring until the icing turns a bright, cheerful pink. Gel coloring works best here because it gives a vivid shade without thinning the icing. If you want a lighter pink, use a little less, but 5 drops usually gives that classic look.

8-Eighth Step: Frost, garnish, and set Spread the icing evenly over the cooled cake. Sprinkle the top with your garnish while the icing is still soft so the sprinkles stick well. Let the cake set for about 10 minutes before cutting. Cut the Cortadillo into triangles for the traditional look, or slice it into squares if you want more servings. The cake makes about 12 triangle servings, but squares can stretch it further for a crowd.

9-Ninth Step: Serve and enjoy Serve the cake as a snack, dessert, or even with coffee for breakfast. The texture is soft and rich, and the pink icing gives it a nostalgic bakery-style feel. This is the kind of cake that disappears fast at family tables, potlucks, and holiday spreads.