Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 5 large eggs
  • 1 tsp vanilla extract
  • 0.33 cup whole milk
  • 14 oz sweetened condensed milk
  • 12 oz evaporated milk
  • 1 cup heavy cream
  • 0.75 cup prepared horchata
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream
  • 0.33 cup powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan with nonstick spray.
  2. Beat eggs and granulated sugar on high speed until the mixture is pale, thick, and reaches the ribbon stage.
  3. Sift together flour, baking powder, and salt, then gently fold into the egg mixture using a spatula.
  4. Stir in the milk and vanilla extract until just combined.
  5. Pour batter into the pan and bake for 25–30 minutes until a toothpick comes out clean. Cool completely.
  6. Whisk together sweetened condensed milk, evaporated milk, heavy cream, and prepared horchata.
  7. Stir in the ground cinnamon and vanilla extract until the mixture is uniform.
  8. Use a fork to poke holes across the surface of the cooled cake.
  9. Slowly pour the horchata mixture over the cake, covering corners and edges.
  10. Cover with plastic wrap and refrigerate for at least 4 hours.
  11. Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
  12. Spread the whipped cream evenly over the chilled cake and dust with ground cinnamon.