This delicious cake brings together the sweet cinnamon flavors of horchata with the bold kick of espresso for a treat that tastes just like a dirty horchata latte. Soft, moist, and soaked with a rich milk-espresso mixture, it is topped with fluffy whipped cream and a dusting of cinnamon and espresso for the perfect bakery-style finish.
To prepare this dessert, start by preheating your oven to 350°F (175°C) and prepping a 9×13-inch baking pan with grease and flour. Combine flour, baking powder, salt, and cinnamon in a bowl. In a separate large bowl, beat softened butter and sugar until creamy. Add the eggs one at a time, then mix in espresso powder, vanilla, and almond extract.
Next, alternately add the dry ingredients and horchata while mixing on low speed until the batter is fully combined. Pour the batter into the baking dish and bake for around 35 to 40 minutes, or until a toothpick inserted comes out clean.
Once baked, whisk together more horchata, sweetened condensed milk, and espresso powder. Poke holes all over the warm cake and slowly pour the mixture on top so it absorbs into every bite. Allow the cake to cool completely, then spread a layer of whipped topping over the surface. Chill for at least an hour before dusting with cinnamon and espresso powder for serving.
This dessert is perfect for coffee lovers and those who enjoy unique twists on classic cakes. Whether for gatherings or an indulgent weekend bake, it offers a creamy texture and latte-inspired flavor that everyone will want more of.
