Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 0.5 tsp (3g) salt
  • 5 large eggs
  • 0.5 cup (115g) unsalted butter, melted and cooled
  • 1 cup (240ml) whole milk
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 cup (240ml) unsweetened rice milk
  • 1 tsp (5g) ground cinnamon
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (480ml) heavy whipping cream, chilled
  • 3 tbsp (37g) powdered sugar
  • 0.5 tsp (2g) ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. Beat eggs and granulated sugar on high speed for approximately 5 minutes until the mixture is pale, thick, and doubled in volume.
  3. Whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula to maintain aeration.
  4. Stir in melted butter and whole milk until just combined.
  5. Pour batter into the pan and bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
  6. Whisk together sweetened condensed milk, evaporated milk, rice milk, vanilla extract, and 1 tsp ground cinnamon in a pitcher until smooth.
  7. Use a fork or skewer to poke holes across the surface of the cooled cake, spaced about 1/2 inch apart.
  8. Slowly pour the horchata mixture over the cake, ensuring the edges are well-saturated.
  9. Cover and refrigerate for at least 4 hours, or overnight.
  10. In a chilled bowl, beat heavy whipping cream, powdered sugar, and 0.5 tsp ground cinnamon until stiff peaks form. Spread over the cake and dust with additional cinnamon.