Description
Try this Dirty Horchata Tres Leches Cake—a spiced Latin dessert soaked in espresso-spiked milk and topped with whipped cream. Perfect for parties and holidays!
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 5 large eggs
- 1 cup granulated sugar
- ⅓ cup whole milk
- 1 tsp vanilla extract
For the Dirty Horchata Milk Soak:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup unsweetened horchata (store-bought or homemade)
- ¼ cup brewed espresso or strong coffee
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
For the Topping:
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- ½ tsp ground cinnamon (optional garnish)
- Extra espresso or caramel drizzle (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Make cake batter: Sift flour, baking powder, and salt. In another bowl, beat eggs and sugar until pale and fluffy. Stir in milk and vanilla. Fold in dry ingredients.
Bake: Pour batter into prepared pan and bake for 25–30 minutes. Let it cool for 15–20 minutes.
Poke & soak: Poke holes all over the cake with a fork. In a bowl, mix all the soaking ingredients. Pour evenly over the warm cake. Chill for at least 1 hour (preferably overnight).
Whip topping: Beat heavy cream and powdered sugar until stiff peaks form. Spread over the chilled cake. Garnish with cinnamon or espresso drizzle.
Notes
- Use room temperature eggs for a fluffier cake.
- Chill the cake overnight for the best flavor absorption.
- Substitute store-bought horchata with homemade for a deeper cinnamon flavor.
- Want extra richness? Add a splash of Kahlúa or rum to the milk soak.
- Whip the cream just before serving for maximum freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes