Description
This Horchata Latte Cake captures the cozy flavor of your favorite creamy cinnamon drink in dessert form. With a soft, spiced sponge soaked in horchata syrup and topped with espresso whipped cream, it’s the perfect blend of sweetness, warmth, and comfort. Ideal for fall gatherings or a cozy weekend bake.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup brewed espresso or strong coffee, cooled
- 1 cup horchata milk (store-bought or homemade)
- 1/2 cup horchata + 2 tbsp sugar + 1/2 tsp cinnamon (for syrup)
- 1 1/2 cups heavy cream
- 2 tbsp powdered sugar
- 1 tbsp cooled espresso (for whipped topping)
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan or two 8-inch round pans with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Cream Butter and Sugar: In another bowl, beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Add Wet Ingredients: Gradually alternate between adding the dry mixture and the horchata/espresso, mixing just until smooth.
- Bake: Pour batter into pan and bake 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
- Make Horchata Syrup: Simmer 1/2 cup horchata with sugar and cinnamon for 5 minutes. Poke small holes in the cooled cake and drizzle syrup evenly over the top.
- Whip the Topping: Beat heavy cream, powdered sugar, espresso, and vanilla until stiff peaks form. Spread evenly over the cake and dust lightly with cinnamon.
- Serve: Slice and enjoy chilled or at room temperature for a soft, coffee-kissed dessert that melts in your mouth.
Notes
Use homemade horchata for a richer flavor. To make it dairy-free, use coconut cream for the topping and plant-based milk in place of dairy. The cake can be stored in the refrigerator for up to 4 days or frozen (without topping) for 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Latin-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg