Dirty Horchata Tres Leches Cake

From Half Baked Harvest

Perfect for your weekend baking or the upcoming Cinco de Mayo! Everyone loves this cake version of the fun cocktail.


Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time:50 minutes
Servings:8

Ingredients

• 3 large eggs, whites separated from the yolks
• 3 tablespoon salted butter, melted
• 3 tablespoons milk (any variety)
• 2 teaspoons vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup + 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 2/3 cup rice milk or Horchata (or whole milk)
• 1/4 cup canned full fat coconut milk (or evaporated milk)
• 1/2 cup sweetened condensed milk
• 1-2 tablespoons dark rum (optional)
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 tablespoon instant coffee
• 1 tablespoon Kahlúa (optional)

Instructions

• Preheat oven to 350 degrees F. Butter an 8x8 inch square baking pan.

• In a large bowl, whisk together the egg yolks, melted butter, milk, and vanilla. Whisk in the flour, 1/4 cup sugar, the baking powder, 1/4 teaspoon cinnamon, and the salt. The batter will be very thick.

• In a separate bowl, using an electric mixer, whip the egg whites on medium speed until frothy, about 2 minutes. Add 2 tablespoons of sugar, a little at a time, and continue beating until the whites are glossy and stiff peaks form, another 3 to 5 minutes. Fold about 1/4 of the whipped egg whites into the yolk mixture to loosen it. Gently fold in the remaining egg whites.

• Transfer the batter to the prepared pan, spreading it in an even layer. Bake 15-18 minutes, until the center is no longer jiggly. Remove from the oven and let sit 10 minutes. Let cool 15 or so minutes.

• Meanwhile, make the glaze. In a medium bowl, whisk together the rice milk, coconut milk, sweetened condensed milk, 1/2 teaspoon cinnamon, and rum (if using).

• Use a fork to poke holes all over the top of the warm cake. Pour the milk mixture evenly over the cake. Cover and chill cake for at least 4 hours or overnight (or up to 3 days).

• No more than 4 hours before serving, whip the cream and powdered sugar together using an electric mixer on medium-high speed until soft peaks form, 2 to 3 minutes. Divide the whipped cream in half. Stir the instant coffee and Kahlúa into half of the whipped cream. Dollop both the plain cream and coffee cream over the cake and gently spread, swirling the two together. Sprinkle with more cinnamon. Serve and enjoy!

Recipe Notes

Homemade Horchata: Combine 1 cup uncooked rice and 2 1/2 cups steaming hot water in a large bowl. Soak at room temperature for 2-4 hours, the rice will not be completely soft, this is OK. Alternately, you can use room temp water and soak for 8 hours or overnight. Pour the rice and water into a blender. Blend until creamy, 2 to 3 minutes. Add 1/3 cup honey or maple syrup, 2 teaspoons vanilla, 1 teaspoon nutmeg, 1 1/2 teaspoons cinnamon, and a pinch of salt. Blend until combined. Pour the mixture into a large pitcher or jar. Add 4 cups milk and stir to combine. Chill until ready to serve. Stir well before serving.