How to Make Horchata Latte Cake: A Creamy, Cinnamon-Sweet Dessert with a Cozy Twist

Have you ever wished your favorite cozy drink could be turned into a cake?

If you’re a fan of creamy horchata or a good warm latte, this dessert might just become your new obsession. Imagine a fluffy, cinnamon-scented cake soaked in horchata syrup and topped with a dreamy espresso cream—like sipping your favorite horchata latte, but in dessert form. This Horchata Latte Cake combines the best of both worlds: the comforting flavors of cinnamon, rice milk, and coffee, baked into a rich yet airy treat that feels like a hug in every bite.

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This cake is all about warmth and comfort. It has a light, moist texture and a flavor profile that balances sweet cinnamon milk with smooth coffee notes. It’s a perfect dessert for fall gatherings, brunches, or when you simply want something a little special with your afternoon coffee.

• Total Time: About 1 hour and 20 minutes
• Difficulty: Easy to moderate
• Servings: 8–10

You don’t need any fancy equipment—just a whisk, mixing bowls, and a 9×13-inch pan or two 8-inch round pans if you prefer a layered version.

Essential Ingredients

Here’s what makes this cake shine:

• All-purpose flour – Gives structure to the cake. You can use gluten-free flour if needed.
• Baking powder and baking soda – Help the cake rise perfectly.
• Ground cinnamon and nutmeg – The signature horchata spice combo.
• Sugar – Adds sweetness and helps with moisture.
• Butter and oil – Butter adds flavor, while oil keeps the cake tender.
• Eggs – Bind everything together and help the cake rise.
• Horchata milk – The star of the show. You can use store-bought or homemade horchata (rice milk infused with cinnamon, vanilla, and sugar).
• Strong brewed espresso or coffee – Gives that latte touch.
• Vanilla extract – Enhances all the flavors.
• Heavy cream and powdered sugar – For the whipped topping.

Substitutions and Variations:

• Substitute almond milk or oat milk for horchata if you want a lighter flavor.
• For a dairy-free version, use vegan butter and coconut whipped cream.
• Add a touch of cocoa powder to make a mocha-horchata version.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and line your baking pan with parchment paper. This ensures easy removal and clean edges once the cake cools.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp nutmeg
• A pinch of salt

Set this mixture aside.

Step 3: Cream the Butter and Sugar

In another bowl, beat together:

• ½ cup unsalted butter (softened)
• ½ cup vegetable oil
• 1 ½ cups granulated sugar

Mix until light and fluffy. This process traps air and helps the cake rise evenly.

Step 4: Add the Wet Ingredients

To the creamed mixture, add:

• 3 large eggs (one at a time)
• 1 tsp vanilla extract
• ½ cup brewed espresso (cooled)
• 1 cup horchata milk

Alternate adding the dry ingredients with the horchata milk mixture, mixing gently until everything is smooth and just combined. Avoid overmixing to keep the cake light.

Step 5: Bake the Cake

Pour the batter into your prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden and fragrant, with a soft, springy texture.

Let it cool completely before moving on to the syrup and frosting.

Assembly

Step 6: Horchata Syrup

While the cake cools, make a quick syrup:

In a small saucepan, combine:

• ½ cup horchata
• 2 tbsp sugar
• ½ tsp cinnamon

Simmer for 5 minutes until slightly thickened. Once the cake has cooled a bit, poke small holes on top using a fork or skewer and slowly pour the syrup over the surface. This makes the cake extra moist and flavorful.

Step 7: Whipped Latte Cream

In a mixing bowl, beat together:

• 1 ½ cups heavy cream
• 2 tbsp powdered sugar
• 1 tbsp cooled espresso
• ½ tsp vanilla extract

Whip until stiff peaks form. Spread this over the cooled, syrup-soaked cake. Dust with cinnamon for that finishing touch.

Presentation Tip:

For a layered version, bake two 8-inch cakes, soak each with syrup, and spread whipped latte cream between and on top. Decorate with cinnamon sticks or a sprinkle of coffee grounds for a café-style look.

Storage and Make-Ahead Tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: You can freeze the cake (without whipped topping) for up to 2 months. Thaw overnight before adding the cream.
• Make-Ahead: The horchata syrup and whipped cream can be made a day in advance. Just keep the cream refrigerated until ready to spread.

Recipe Variations

• Horchata Tres Leches Cake: Pour a mix of horchata, evaporated milk, and condensed milk over the baked cake for an ultra-moist version.
• Horchata Cupcakes: Use the same batter for cupcakes—bake for 18–20 minutes and top each with whipped latte cream.
• Iced Latte Layer: Add a drizzle of caramel or a thin layer of coffee glaze between the cake and cream for extra indulgence.
• Vegan Horchata Cake: Swap out butter for coconut oil, eggs for flaxseed eggs, and heavy cream for coconut cream.

Conclusion

This Horchata Latte Cake is more than just a dessert—it’s a cozy experience that captures the heart of your favorite café drink. The creamy horchata syrup keeps it moist, while the espresso cream adds a smooth kick that ties everything together. Whether you’re baking it for a family gathering, a weekend treat, or just to enjoy with your morning coffee, this recipe will always impress.

So grab your whisk and bring those warm, comforting horchata latte flavors straight into your kitchen.

FAQs

1. Can I make this cake without coffee?
Yes! Simply replace the espresso with more horchata or a touch of vanilla milk for a caffeine-free version.

2. How do I make homemade horchata?
Blend 1 cup rice with 2 cups water, cinnamon, and a bit of vanilla. Let it soak overnight, strain, and mix with milk and sugar to taste.

3. Can I use instant coffee?
Definitely. Just mix 1 tsp instant coffee granules with 2 tbsp hot water and let it cool before adding to the batter.

4. Is this cake supposed to be moist?
Yes, the horchata syrup makes it wonderfully moist and flavorful without being soggy.

5. How can I make it more festive?
Top with cinnamon sticks, a drizzle of caramel, or dust with cocoa powder for a bakery-style look.

This Horchata Latte Cake is the kind of dessert that feels homemade yet special—just the right mix of comfort and creativity. It’s proof that sometimes, your favorite drink can make an even better cake.