Ingredients:

  • 1.5 cups (190g) cake flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (8g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 0.5 tsp (3g) salt
  • 3 large eggs
  • 0.5 cup (115g) unsalted butter, melted and cooled
  • 1 cup (240ml) whole milk
  • 1 cup (240ml) horchata
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 0.5 cup (120ml) evaporated milk
  • 2 tbsp (12g) instant espresso powder
  • 1 tsp (2g) vanilla extract
  • 2 cups (480ml) heavy whipping cream, chilled
  • 3 tbsp (36g) powdered sugar
  • 0.5 tsp (1g) ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan and line it with parchment paper.
  2. In a large bowl, beat the eggs and granulated sugar until the mixture is pale and frothy.
  3. Sift in the cake flour, baking powder, cinnamon, and salt. Stir gently until just combined.
  4. Slowly pour in the melted butter and whole milk, whisking until the batter is smooth.
  5. Pour batter into the pan and bake for 25 minutes until the edges pull slightly away from the sides and a toothpick inserted in the center comes out clean.
  6. In a separate bowl, whisk together the horchata, sweetened condensed milk, evaporated milk, espresso powder, and vanilla extract until the espresso is fully dissolved.
  7. While the cake is still warm, use a fork to poke holes every inch across the entire surface.
  8. Slowly pour the horchata latte soak over the cake, ensuring it is evenly distributed.
  9. In a chilled bowl, whip the heavy whipping cream, powdered sugar, and cinnamon until stiff peaks form.
  10. Spread the whipped cinnamon cream over the cooled cake and refrigerate for 4 hours before serving.