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Amazing Horchata Tres Leches Cake Magic

Horchata Tres Leches Cake
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Experience the comforting flavors of horchata in a decadent tres leches cake. This recipe brings together the creamy, cinnamon-spiced essence of horchata with the beloved moistness of a classic tres leches cake, creating a truly unique and delightful dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1/2 cup uncooked white rice
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 cups whole milk
  • 1 cup evaporated milk
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined. Do not overmix.
  5. Pour the batter into the prepared baking pan and spread evenly.
  6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  7. While the cake cools, prepare the horchata soak: In a saucepan, combine uncooked rice, 1/4 cup sugar, 1 teaspoon cinnamon, and cloves. Add 3 cups of milk. Bring to a simmer over medium heat, stirring occasionally, until the rice is tender and the milk has thickened slightly (about 20-25 minutes). Remove from heat and let steep for 10 minutes. Strain the mixture through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard solids. Stir in 1 cup evaporated milk, 1 cup sweetened condensed milk, and 1 teaspoon vanilla extract.
  8. Once the cake is completely cool, poke holes all over the top with a fork or skewer.
  9. Slowly pour the horchata milk mixture over the cake, allowing it to soak in. Let the cake sit for at least 2-3 hours, or preferably overnight in the refrigerator, to absorb the liquid.
  10. For the whipped topping, beat heavy cream with powdered sugar and 1/2 teaspoon cinnamon until stiff peaks form.
  11. Spread the whipped topping over the chilled cake. Garnish with a sprinkle of cinnamon if desired.

Notes

  • For a more intense horchata flavor, you can add a pinch of ground cardamom to the milk soak.
  • Ensure the cake is completely cool before soaking to prevent it from breaking apart.
  • Chill the cake thoroughly before serving for the best texture and flavor.

Nutrition

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