Horchata Tres Leches Cake (Print View)

A moist Latin sponge soaked in a horchata milk blend, finished with whipped cream and cinnamon.

# Components:

→ Cake

01 - 1 cup all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 5 large eggs, separated
05 - 1 cup granulated sugar, divided
06 - 1/3 cup whole milk
07 - 1 teaspoon vanilla extract

→ Horchata Tres Leches Soak

08 - 1 cup evaporated milk
09 - 1 cup sweetened condensed milk
10 - 1/2 cup whole milk
11 - 1/2 cup prepared horchata (store-bought or homemade)
12 - 1 teaspoon ground cinnamon

→ Topping

13 - 1 1/4 cups heavy whipping cream
14 - 3 tablespoons powdered sugar
15 - 1/2 teaspoon vanilla extract
16 - Ground cinnamon for garnish

# Method:

01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish.
02 - Whisk together the flour, baking powder, and salt in a medium bowl.
03 - Beat egg yolks with 3/4 cup sugar until pale and creamy. Stir in whole milk and vanilla extract.
04 - Gently fold the flour mixture into the egg yolk mixture until just combined.
05 - Beat the egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, continuing to beat until stiff peaks form.
06 - Carefully fold the egg whites into the batter in thirds to maintain airiness.
07 - Pour batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool cake for 15 minutes, then pierce the surface all over with a fork or skewer.
09 - Whisk together evaporated milk, sweetened condensed milk, whole milk, horchata, and ground cinnamon.
10 - Slowly pour the horchata milk mixture evenly over the cake and refrigerate for at least 2 hours to absorb.
11 - Beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
12 - Spread whipped cream evenly over the chilled cake. Sprinkle with ground cinnamon and serve cold.

# Expert Advice:

01 -
  • The horchata-infused tres leches soak tastes like you've unearthed a secret dessert only grandmothers know about.
  • Once you see how easily it comes together (and how quickly it vanishes at gatherings), it'll earn a spot in your regular lineup.
02 -
  • If you rush soaking or skip chilling, the cake turns mushy or uneven—always let it rest and absorb in the fridge.
  • Using homemade horchata makes all the difference in flavor, but straining it thoroughly is non-negotiable for a smooth soak.
03 -
  • Use a serrated knife and gentle sawing motion when slicing for neat pieces that don't squish.
  • Chilling overnight instead of just two hours gives unmatched flavor and texture—it's worth the extra wait.
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