Horchata Tres Leches Cake: Incredible 4-Hour Soak

Horchata tres leches cake has become my absolute favorite dessert, and I’m so excited to share this incredible Horchata tres leches recipe with you! It perfectly marries the creamy, spiced flavors of traditional horchata with the beloved soak-and-serve magic of tres leches cake. I first tasted this divine combination at a small Mexican bakery, and the aroma of cinnamon and sweet milk instantly transported me back to my childhood. The cake itself is incredibly moist, almost melting in your mouth, and the horchata infusion adds a unique depth of flavor that’s simply irresistible. Get ready to impress yourself and your loved ones with this unforgettable dessert. Let’s get baking!

Why You’ll Love This Horchata Tres Leches Cake

I know you’re going to adore this dessert. It’s more than just a cake; it’s an experience! Here’s why it’s a winner:

• Unique Flavor Fusion: It beautifully combines the comforting flavors of horchata with the classic appeal of tres leches cake.
• Incredibly Moist Texture: The three-milk soak, enhanced with horchata, guarantees a dessert that practically dissolves in your mouth.
• Impressive Presentation: With its cinnamon-dusted topping, it looks as stunning as it tastes, perfect for any occasion.
• Easy to Make: This easy horchata tres leches cake recipe is surprisingly straightforward, even for beginner bakers.
• Make-Ahead Magic: Like most tres leches cakes, this one tastes even better after chilling, making it an ideal dessert to prepare in advance.
• Nostalgic Yet New: It evokes familiar, comforting flavors while offering a delightful twist that feels wonderfully fresh.
• Crowd-Pleaser: This easy horchata tres leches cake recipe is always a hit, bringing smiles and requests for seconds.
• Adaptable: You can easily adjust the cinnamon or even add a touch of almond extract to suit your personal taste.

Ingredients for Horchata Tres Leches Cake

Gathering the right horchata tres leches cake ingredients is key to unlocking that perfect flavor. For the cake itself, you’ll need 1 cup all-purpose flour, 1 ½ teaspoons baking powder for lift, and ¼ teaspoon salt to balance the sweetness. We’ll use 5 large eggs, separated, along with 1 cup granulated sugar, divided, to create a light and airy sponge. Don’t forget ⅓ cup whole milk and 1 teaspoon vanilla extract for moisture and flavor.

For the magical horchata milk mixture that makes this cake so special, prepare 1 cup evaporated milk, ¾ cup sweetened condensed milk, and ¾ cup rice milk (or homemade horchata). The real stars here are 1 teaspoon ground cinnamon and an additional ½ teaspoon vanilla extract, infusing every bite with that signature spiced sweetness. Finally, for the topping, whip up 1 cup heavy whipping cream with 3 tablespoons powdered sugar and a final dusting of ½ teaspoon ground cinnamon.

How to Make Horchata Tres Leches Cake

Ready to create this dreamy dessert? Making this horchata tres leches cake is a rewarding process that fills your kitchen with wonderful aromas. Follow these steps, and you’ll have a showstopper that everyone will rave about. I find the process quite meditative, especially when the cake is soaking!

Baking the Cake

1. Step 1: Let’s get started by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish; this helps ensure the cake releases easily later on.
2. Step 2: In a medium bowl, whisk together the 1 cup all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Set this dry mixture aside.
3. Step 3: In a separate large bowl, beat the 5 large egg yolks with ¾ cup of the granulated sugar until the mixture turns pale yellow and thick. Stir in the ⅓ cup whole milk and 1 teaspoon vanilla extract.
4. Step 4: Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix! In another clean bowl, whip the 5 large egg whites to soft peaks. Gradually add the remaining ¼ cup sugar and continue beating until stiff, glossy peaks form.
5. Step 5: Carefully fold the whipped egg whites into the batter in two additions. This step is crucial for a light and airy cake. Pour the batter into your prepared baking dish and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan; this is important for the next step!

Preparing the Horchata Milk Mixture

1. Step 6: While the cake cools, prepare the magical horchata milk mixture. In a medium bowl, whisk together 1 cup evaporated milk, ¾ cup sweetened condensed milk, and ¾ cup rice milk (or homemade horchata).
2. Step 7: Stir in 1 teaspoon ground cinnamon and ½ teaspoon vanilla extract. This is where that signature spiced flavor really develops. Give it a good mix until everything is well combined and fragrant.

Assembling and Chilling the Cake

1. Step 8: Once the cake is completely cool, it’s time for the soak. Use a fork or a skewer to poke holes all over the surface of the cake. Don’t be shy; the more holes, the better the milk mixture will absorb.
2. Step 9: Slowly and evenly pour the prepared horchata milk mixture over the entire cake. You’ll see it start to seep into all those little holes. This is the key to a super moist tres leches cake!
3. Step 10: Cover the baking dish tightly with plastic wrap and refrigerate. For the best flavor and texture, let it soak for at least 4 hours, or ideally, overnight. This allows the cake to fully absorb the liquid and meld the flavors.
4. Step 11: Just before serving, whip the 1 cup heavy whipping cream with 3 tablespoons powdered sugar until soft peaks form. Spread this creamy topping evenly over the chilled, soaked cake. Dust generously with ½ teaspoon ground cinnamon for that classic horchata finish. Slice and serve this delightful horchata infused tres leches chilled!

Pro Tips for the Best Horchata Tres Leches Cake

Elevating this already amazing dessert is easy with a few insider tricks. These tips will ensure your horchata infused tres leches is absolutely divine!

• Always use room temperature eggs for the cake batter; they whip up much better, creating a lighter sponge.
• Don’t skip the chilling time! The longer this cake sits, the more the flavors meld and the more impossibly moist it becomes.
• If you can, use homemade horchata for the milk mixture – it adds an extra layer of authentic flavor that store-bought rice milk can’t quite match. For more on making horchata from scratch, check out this guide.

What’s the secret to perfect horchata tres leches cake?

The real magic lies in the soak! Poking plenty of deep holes and letting the cake chill overnight allows the horchata milk mixture to fully saturate every crumb, creating that signature melt-in-your-mouth texture that defines an authentic horchata tres leches recipe.

Can I make horchata tres leches cake ahead of time?

Absolutely! This cake is actually better when made ahead. Prepare it up to 24 hours in advance, including the soaking and chilling. Just add the whipped cream topping right before serving to keep it fresh. For more information on recipe preparation and timing, you can visit our last recipes page.

How do I avoid common mistakes with horchata tres leches cake?

A common pitfall is not letting the cake cool completely before soaking, which can make it mushy. Also, ensure you poke enough holes for the milk to absorb properly. Over-whipping the cream topping can also make it grainy; aim for soft peaks.

Best Ways to Serve Horchata Tres Leches Cake

This decadent dessert is wonderful all on its own, but I love pairing it with simple accompaniments that let its unique flavors shine. For a truly special occasion, consider serving it alongside a scoop of vanilla bean ice cream; the cold creaminess perfectly complements the spiced, milky cake. Another delightful option is a small cup of strong, sweetened coffee or espresso, which cuts through the richness beautifully. If you’re looking for a lighter touch, a few fresh berries like raspberries or strawberries can add a lovely tart contrast. This creamy horchata tres leches dessert is versatile and always a showstopper, no matter how you present it!

Nutrition Facts for Horchata Tres Leches Cake

This delightful Horchata Tres Leches Cake offers a balance of sweetness and flavor. Each serving provides a satisfying taste experience. Here’s a breakdown of the estimated nutritional content: For more details on nutritional information and dietary considerations, please see our GDPR policy.

• Calories: 310
• Fat: 15g
• Saturated Fat: 9g
• Protein: 6g
• Carbohydrates: 38g
• Fiber: 1g
• Sugar: 28g
• Sodium: 110mg

Nutritional values are estimates and may vary based on specific ingredients and serving sizes used for this creamy horchata tres leches dessert.

How to Store and Reheat Horchata Tres Leches Cake

Properly storing your delicious Horchata Tres Leches Cake is key to enjoying its moist goodness for days to come. Once it’s completely cooled after preparation, and especially after the topping has been added, cover the dish tightly with plastic wrap or transfer it to an airtight container. This cake is a refrigerator staple; it will keep beautifully for 3-4 days. The flavors actually deepen and meld beautifully during this time, making leftovers even more delightful! While freezing is generally not recommended for tres leches cakes as it can affect the delicate texture, if you must, wrap individual portions very securely in plastic wrap, then foil, and freeze for up to 3 months. For reheating, it’s best to thaw frozen portions overnight in the refrigerator. This cake is typically served chilled, so reheating isn’t usually necessary, but if you prefer a slightly less cold slice, a brief 10-15 seconds in the microwave might do the trick, though be cautious not to overheat.

Frequently Asked Questions About Horchata Tres Leches Cake

What is horchata tres leches cake?

This delightful dessert is a fusion of two beloved Latin American classics: horchata and tres leches cake. It features a light, airy sponge cake soaked in a mixture of three milks infused with the spiced, creamy flavors of horchata, typically made from rice, cinnamon, and vanilla. It’s a wonderfully moist and flavorful twist on the traditional tres leches.

Can I use store-bought horchata for this recipe?

Yes, absolutely! If you’re short on time or prefer convenience, using a good quality store-bought horchata or rice milk is perfectly fine for the milk mixture. For an even more authentic and robust flavor, I sometimes make my own horchata from scratch, but the store-bought version still yields a delicious horchata infused tres leches.

How do I make my horchata tres leches cake dairy-free or vegan?

To make this a dairy-free horchata tres leches cake, you can substitute the evaporated milk and condensed milk with their dairy-free alternatives, often found in the baking aisle. For a vegan horchata tres leches cake, ensure your condensed milk and evaporated milk are plant-based, and use a vegan whipped topping instead of heavy cream. The cake base itself is already easily adaptable! For more information on dietary needs, please refer to our privacy policy.

Why is my horchata tres leches cake not soaking up the milk?

The most common reason is not poking enough holes, or not poking them deep enough, into the cooled cake. Ensure you use a skewer or fork to create a dense pattern of holes across the entire surface. This allows the horchata milk mixture to penetrate the cake fully, resulting in that signature moist texture of a perfect horchata tres leches recipe.

Variations of Horchata Tres Leches Cake You Can Try

Once you’ve mastered the classic Horchata Tres Leches Cake, why not get creative? There are so many delicious ways to put your own spin on this beloved dessert. For those seeking dietary accommodations, a vegan horchata tres leches cake is totally achievable by using plant-based milks, condensed milk alternatives, and a vegan whipped topping. Similarly, a gluten-free horchata tres leches cake can be made by simply swapping the all-purpose flour for a good quality gluten-free baking blend. You could also experiment with adding a hint of coffee liqueur to the soaking liquid for a grown-up twist, or even incorporating a swirl of dulce de leche into the whipped cream topping for an extra layer of caramel richness. These variations ensure everyone can enjoy a slice of this delightful dessert! If you’d like to learn more about the creator of these recipes, check out our about page.

Horchata Tres Leches Cake: Incredible 4-Hour Soak

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• Author: basmer1517
• Total Time: 5 hours
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Horchata Tres Leches Cake is a comforting dessert that beautifully merges two beloved Latin American traditions. It features a soft vanilla sponge soaked in a horchata-infused milk mixture, topped with cinnamon-dusted whipped cream. It’s perfect for celebrations or a nostalgic treat.

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Ingredients

Scale 1x2x3x

• For the Cake:
• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• ⅓ cup whole milk
• 1 teaspoon vanilla extract
• For the Horchata Milk Mixture:
• 1 cup evaporated milk
• ¾ cup sweetened condensed milk
• ¾ cup rice milk (or homemade horchata)
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• For the Topping:
• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• ½ teaspoon ground cinnamon (for dusting)

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Instructions

1. Prep the Pan and Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Make the Cake Batter: Whisk together flour, baking powder, and salt. Beat egg yolks with ¾ cup sugar until pale and thick. Stir in milk and vanilla. Gently fold in dry ingredients. Whip egg whites to soft peaks, then add remaining ¼ cup sugar and beat to stiff peaks. Gently fold egg whites into the batter.
3. Bake the Cake: Pour batter into the prepared dish and smooth the top. Bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely in the pan.
4. Soak the Cake with Horchata: Poke holes all over the cooled cake. Mix evaporated milk, condensed milk, rice milk, cinnamon, and vanilla. Pour slowly over the cake, ensuring even absorption. Cover and refrigerate for at least 4 hours, or overnight.
5. Whip the Cream and Finish: Whip heavy cream and powdered sugar to soft peaks. Spread over the chilled cake and dust with cinnamon. Slice and serve chilled.

Notes

• This cake is best made ahead of time, as it needs several hours to soak up the horchata milk mixture.
• For extra flavor, use homemade horchata or rice milk with added cinnamon.
• Ensure deep holes are poked into the cake for optimal milk absorption.
• Leftovers can be refrigerated for up to 4 days and will become more flavorful over time.
• Do not freeze the cake after soaking, as it will affect the texture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Mexican, Latin American

Nutrition

• Serving Size: 1 slice (estimated)
• Calories: 310
• Sugar: 28g
• Sodium: 110mg
• Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 6g

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