Dirty Horchata Cake: Velvety Finish

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. Whisk together all-purpose flour, granulated sugar, baking powder, 1 tsp ground cinnamon, and salt in a bowl.
3. Beat eggs and whole milk until pale and frothy, then stir in the melted and cooled unsalted butter.
4. Combine the wet and dry ingredients, mixing until just smooth.
5. Bake for 25–30 minutes until the top is pale gold and a toothpick inserted into the center comes out clean.
6. Allow the cake to cool for 15 minutes.
7. Whisk instant espresso powder into the horchata until fully dissolved.
8. Stir in the evaporated milk, sweetened condensed milk, and vanilla extract to complete the soak mixture.
9. Using a fork or toothpick, poke holes across the entire surface of the cooled cake.
10. Slowly pour the espresso-horchata mixture over the cake, ensuring the edges are well saturated.
11. Cover the cake and refrigerate for at least 4 hours or overnight to allow for full liquid absorption.
12. Whip heavy whipping cream and powdered sugar until stiff peaks form.
13. Spread the whipped cream evenly over the chilled cake and finish with a dusting of ground cinnamon through a sieve.