Horchata Latte Cake

This horchata latte cake is soaked with additional horchata after baking. Topped with whipped topping, espresso powder. and cinnamon, it's a dirty horchata in cake form!

Print Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 12 servings

Course: Cake

Cuisine: Mexican

Calories: 538

Ingredients Method Nutrition

Ingredients

2 3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon, plus more for sprinkling
1 cup butter, softened
2 cups sugar
4 eggs
2 tablespoons instant espresso coffee powder, divided, plus more for sprinkling
1 1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cup horchata, divided
2/3 cup canned sweetened condensed milk
1 8-ounce container frozen whipped topping, thawed

Method

Gather all ingredients. Preheat the oven to 350 degrees F (or 175 degrees C). Grease and flour a 9×13-inch baking pan.
Whisk together flour, baking powder, salt, and cinnamon in a bowl.
Beat butter in a large bowl with an electric mixer on medium for 30 seconds. Gradually beat in sugar 1/4 cup at a time. Scrape bowl. Beat until light and fluffy, 2 minutes more.
Add eggs one at a time, beating after each. Beat in 4 teaspoons espresso powder, the vanilla, and almond extract.
Alternately add flour mixture and 1 3/4 cups horchata, beating on low after each addition until just combined. Batter may appear curdled, it will be fine. Spread batter into prepared pan.
Bake until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.
Whisk together remaining 3/4 cup horchata, the sweetened condensed milk, and remaining 2 teaspoons espresso powder.
Poke holes all over cake with a skewer or chopstick. Gradually pour horchata mixture evenly over the cake.
Cool cake completely on a wire rack.
Top cake with whipped topping. Cover and chill at least 1 hour.
Sprinkle with additional cinnamon and espresso powder before serving.