Horchata Latte Cake
Horchata Latte Cake combines the flavors of cinnamon, vanilla, and espresso in a moist, creamy cake.It’s inspired by the beloved horchata beverage and cozy coffee lattes.Perfect for brunch, celebrations, or dessert lovers seeking a twist on tradition.A sweet blend of warmth, spice, and rich coffee indulgence.
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.