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 cleanly after baking. This step matters because the batter is rich, and a well-prepared pan helps prevent sticking. While the oven heats, gather all your ingredients and measure them out. Having everything ready makes the rest of the recipe faster, which is especially helpful on a busy weekday or when you are baking with kids nearby.

2-Second Step: Mix the Wet Ingredients In a large bowl, beat the eggs, granulated sugar, and vanilla extract for 2 minutes. You want the mixture to look lighter and a little fluffy. Then slowly pour in the vegetable oil while mixing until everything is fully combined. This slow addition helps the batter stay smooth. If you add the oil too quickly, it can separate and make the batter harder to blend later.

3-Third Step: Combine the Dry Ingredients In a separate bowl, sift together the flour, baking powder, and salt. Sifting helps break up lumps and makes the final cake more even. It also gives the batter a lighter feel, which is helpful for a tender crumb. If you are using a gluten-free flour blend, sift it the same way. The goal is still the same: a soft, even cake that bakes evenly from edge to center.

4-Fourth Step: Bring the Batter Together Add half of the flour mixture and half of the milk to the egg mixture. Mix until smooth. Then repeat with the remaining flour and milk. Stir gently and stop as soon as the batter looks uniform. Do not overmix here. Too much stirring can make the cake dense. A light hand keeps the Cortadillo soft and pleasant to bite into.

5-Fifth Step: Bake Until Golden Pour the batter into the prepared pan and place it in the oven. Bake for 40 to 45 minutes, or until the cake turns golden and a toothpick inserted in the center comes out clean. The top should spring back lightly when touched. If your oven runs hot, check a little early. Every oven behaves a bit differently, so the toothpick test is the best guide.

6-Sixth Step: Cool the Cake Completely Take the cake out of the oven and let it cool completely on the counter for 3 hours. This part takes patience, but it is worth it. If you frost it too early, the icing can melt and the cake can turn soggy. Let the cake cool fully before icing. It is one of the easiest ways to keep Cortadillo neat, soft, and beautiful.

7-Seventh Step: Make the Pink Icing In a bowl, mix the confectioners’ sugar and almond extract. Add the whole milk one tablespoon at a time until the icing becomes thick but spreadable. It should hold its shape well and still move easily with a spoon. Stir in 5 drops of pink gel food coloring until the color is even. Use gel coloring for the brightest pink shade. Liquid coloring can work in a pinch, but it may make the icing too thin.

8-Eighth Step: Frost and Finish Spread the icing over the cooled cake. Add sprinkles right away so they stick before the surface starts to set. Let the icing harden for about 10 minutes, then cut the cake into triangles or squares for serving. Traditionally, this recipe makes 12 triangle-shaped servings, but square cuts are great if you want more portions for a bigger group. Either way, the bright pink top makes the cake look cheerful and party-ready.