Cortadillo (Mexican Pink Cake)

Ingredients

• 2 sticks (8 ounces) unsalted butter, at room temperature
• 1 1/3 cups buttermilk, at room temperature
• 3 large eggs, at room temperature
• Cooking spray
• 2 2/3 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 1/2 cups granulated sugar
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 3 1/2 cups powdered sugar
• 1/4 cup cold heavy cream
• 1/2 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 15 drops red or pink gel food coloring
• 1 tablespoon plus 1 1/2 teaspoons nonpareil sprinkles

Method

1. Make the cake:
2. Heat the oven to 350°F. Generously coat a 9x13-inch baking pan, preferably metal, with cooking spray, then line the bottom and 2 long sides of the pan with a sheet of parchment paper long enough to hang over the edges to create a sling.
3. Whisk 2 2/3 cups cake flour, 2 teaspoons baking powder, and 1/2 teaspoon baking soda together in a medium bowl.
4. Whisk 1 1/3 cups room-temperature buttermilk, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt together in a liquid measuring cup.
5. Beat 2 sticks room-temperature unsalted butter and 1 1/2 cups granulated sugar together in a stand mixer with the paddle attachment on medium speed until light and fluffy, scraping down the sides as needed with a flexible spatula, 3 to 4 minutes.
6. Beat in 3 room-temperature large eggs, one at a time, making sure each egg is completely incorporated before adding the next, about 4 minutes. Scrape down the sides of the bowl.
7. Add about half the flour mixture and beat on the lowest speed until just combined. With the motor running, slowly pour in the buttermilk mixture and beat until combined (it will look curdled). Beat in the remaining flour mixture, scraping down the sides of the bowl as needed. The batter will be thick. Transfer to the baking pan and spread into an even layer.
8. Bake until light golden-brown and a tester inserted into the center comes out clean, 30 to 35 minutes. Let cool completely in the pan, about 1 1/2 hours. Meanwhile, make the frosting.
9. Make the frosting and assemble the cake:
10. Wash and dry the stand mixer bowl and paddle attachment. Beat 2 sticks room-temperature unsalted butter, 3 1/2 cups powdered sugar, 1/4 cup cold heavy cream, 1/2 teaspoon kosher salt, and 1/2 teaspoon vanilla extract together in the stand mixer with the paddle attachment on medium speed until smooth and creamy, 2 to 5 minutes.
11. Add 15 drops red gel food coloring. Beat on medium speed until smooth, soft, fluffy, and vibrant in color, scraping down the sides of the bowl as needed, about 3 minutes.
12. Give the frosting a quick stir to make sure the coloring is completely incorporated, then transfer onto the cooled cake and spread into an even layer. Use the back of a spoon or an offset spatula to make a swooping pattern if desired. Sprinkle 1 tablespoon plus 1 1/2 teaspoons nonpareil sprinkles over the frosting. Refrigerate for 15 to 20 minutes to let the frosting set.
13. Run a thin knife around the edges of the cake to loosen. Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut into 12 pieces. This cake is best served at room temperature.
14. Recipe Notes
15. Make ahead: The frosting can be made up to 24 hours ahead and stored in an airtight container at room temperature. Beat briefly in the stand mixer with the paddle attachment on medium speed before frosting.Storage: Store leftover cake lightly wrapped in plastic wrap at room temperature for up to 4 days.