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Horchata Tres Leches Cake: 1 Magical Recipe

Horchata Tres Leches Cake
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A comforting Horchata Tres Leches Cake, blending two beloved Latin American traditions into a rich, cinnamon-kissed dessert perfect for celebrations or quiet evenings.

Ingredients

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  • 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

  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 dry ingredients into yolk mixture. Whip egg whites to soft peaks, add remaining ¼ cup sugar, beat to stiff peaks. Gently fold egg whites into cake batter.
  3. Bake the Cake: Pour batter into prepared dish, smooth 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, sweetened condensed milk, rice milk, cinnamon, and vanilla. Slowly pour the horchata milk mixture over the cake. Cover and refrigerate for at least 4 hours, or overnight.
  5. Whip the Cream and Finish: Whip heavy cream and powdered sugar until soft peaks form. Spread over chilled cake and dust with cinnamon. Slice and serve chilled.

Notes

  • This cake is best made a day in advance to allow ample soaking time.
  • Use homemade horchata for an intensified flavor, or substitute with store-bought rice milk and cinnamon.
  • Ensure deep holes are poked into the cake for maximum milk absorption.
  • Leftovers can be stored in the refrigerator for up to 4 days and will become more flavorful over time.
  • Do not freeze the cake after soaking, as it will alter the texture.

Nutrition

Find it online: https://tastysizzle.com/horchata-tres-leches-cake/

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