Horchata Latte Cake brings together the warm, comforting flavors of cinnamon-spiced horchata and the creamy richness of a latte in one irresistible dessert. This cake is soft, moist, and infused with the signature notes of rice milk, vanilla, and cinnamon — all topped with a luscious espresso or coffee-infused frosting. It’s a dessert that feels cozy, aromatic, and elegant, perfect for any season or special gathering.
Horchata Latte Cake:
Inspired by the beloved Mexican beverage, this cake combines the creamy, milky sweetness of horchata with the bold depth of coffee, creating a flavor harmony that’s both nostalgic and modern. Whether served as a dessert or a special brunch centerpiece, it’s guaranteed to impress.
History:
Horchata, a traditional Latin American drink made from rice, cinnamon, and vanilla, dates back to ancient Spain and North Africa. Over time, it evolved uniquely in Mexico and Central America. The Horchata Latte Cake draws inspiration from this rich heritage, merging the drink’s comforting essence with contemporary coffeehouse flavors — a sweet fusion of culture and creativity.
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Horchata Latte Cake
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup prepared horchata (store-bought or homemade)
- ½ cup sour cream or Greek yogurt
For the Frosting:
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2 tablespoons strong brewed espresso (or coffee)
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- ½ teaspoon ground cinnamon (optional for dusting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round pans.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and horchata to the butter mixture, mixing until smooth. Stir in sour cream.
- Divide batter evenly between pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Cool cakes completely on wire racks.
- For frosting, beat butter and cream cheese until creamy. Add espresso and vanilla, then gradually mix in powdered sugar until fluffy.
- Frost cooled cakes and dust with cinnamon before serving.
Notes
- Use homemade horchata for deeper cinnamon and vanilla flavor.
- The espresso in the frosting balances sweetness perfectly.
- Ensure the cake is completely cool before frosting to prevent melting.
- Store leftovers in the fridge for up to 4 days.
- Add a drizzle of caramel or coffee syrup for extra indulgence.
Tips for Horchata Latte Cake:
- Substitute espresso with decaf coffee for a caffeine-free version.
- Add a splash of rum or Kahlúa for a grown-up twist.
- Use brown sugar instead of white for a richer flavor.
- Make cupcakes instead of a full cake for individual servings.
- Sprinkle toasted cinnamon sugar over the top for a bakery-style finish.
FAQ’s for Horchata Latte Cake:
Q: Can I make this cake without coffee?
Yes, replace espresso with milk or horchata for a non-coffee version.
Q: Can I make it gluten-free?
Use a 1:1 gluten-free flour blend; texture may vary slightly.
Q: How long does it stay fresh?
Up to 4 days refrigerated in an airtight container.
Q: Can I freeze the cake layers?
Yes, wrap and freeze unfrosted layers for up to 2 months.
Q: What’s the best topping variation?
Try whipped cream frosting with cinnamon drizzle for a lighter option.
Conclusion:
Horchata Latte Cake is a warm, spiced, and creamy dessert that celebrates the comforting flavors of cinnamon and coffee. It’s the perfect fusion of tradition and indulgence, offering the coziness of horchata with the richness of a latte. Whether served for brunch, dessert, or a festive gathering, this cake brings café-style charm to your table.