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.
Ingredients
- 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)
Instructions
- Prep the Pan and Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- 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.
- 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.
- 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.
- 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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