Mexican cookies known as coricos are made from cornmeal. They taste fantastic and are quite simple to make. This recipe is impossible to err. My aunt showed me how to make them when I was eight years old. Sonora is where these delicate, sweet cookies from Mexico were first made.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 3 to 8 – inch round layers |
Ingredients
- 1 cup butter
- 2 cups white sugar
- 4 eggs
- 2 ½ cups self-rising flour
- 1 cup milk
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans.
- In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, add alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared pans.
- Bake for 15 to 20 minutes in the preheated oven. Cake will pull away from the sides of the pan slightly when done. Allow cakes to cool in the pans for a few minutes before removing to wire racks to cool completely.
Nutrition Facts
| Calories | 394 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 472 mg |
| Sugars | 35 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe and it is perfect. Saving it as our favorite cake recipe.
I followed the recipe exactly. My pans are 9-inch so it only made 2 cakes. I finished with flour as the recipe says and ended up leaving a tiny amount out because I felt like it was enough. I’m glad the recipe mentioned that. It turned out moist and perfect!
I’m making it now I hope I did it good so excited
So umm idk if I did it wrong but the cake turned out like an omelette and tastes like one too except sweeter
This is the best easy recipe ever. The cake is so moist and easy to make. Great with milk chocolate frosting (canned that is).
a very moist sweet cake that doesn’t even need frosting because the flavor is perfect. it took 25+ minutes in my oven (my oven is older) but other than that this recipe is on point/perfect as is
this is by far one of the best recipes I have ever done! absolute winner!
I made this with substitutes, 1/2 cup mayo, 1/2 cup butter, used !/2 recipe of brown sugar and white sugar. Used a bundt pan and baked for about 35 -45 min. So moist and delicious!
Delicious and moist! I added a touch of maple syrup for a twist
I made it with whole wheat. It was perfect!
I followed the instructions but also added lemon zest and a lemon glaze on top (once it was completed
I took out some of the sugar and added lemon zest and a pinch of salt
This cake was easy and turned out fluffy and moist. My husband and I loved it .
Literally the best vanilla cake ever. I have tried multiple others just to know and nope this one is the best. No need to look any further. SERIOUSLY, this recipe is even better than professional baker websites. This one is so moist. Everyone loves it. I don’t care for it as cupcakes though.
Amazing!
It came out really good I made a almond butter cream frosting too ummmm ummm good
I’ve made this cake a few times. It’s yummy
Great cake if your looking for a simple vanilla flavor! I did only use 1 1/2 cups sugar, and substituted a mixture of all-purpose flour/baking powder/salt for the self-rising flour. I made this into a 3 tier, 6-inch “pony/unicorn” style cake for a friend’s daughter’s b-day, and they loved it! It stayed moist and has great vanilla flavor! Thanks for the recipe, I will use it again!
One of the best recipes for cake I have found. Will make again.
Loved it! cupcakes needed watching carefully, dont let them brown at all, just spring back in the center when touched.
I’ve been making this recipe for many years now. I’ve had a few blunders (all my fault, thinking the batter was too thick and adding more milk). But when I follow the recipe properly, we usually get a great cake. We keep coming back to this recipe for the buttery taste. We’ve made strawberry shortcake, Boston cream pie, and many chocolate buttercream versions. Love that it’s almost as simple as making a cake mix without the ingredients I don’t want.