Horchata Tres Leches Cake

Rich, creamy horchata soaked up to spongy perfection in a tres leches cake is as close to perfection as you can get.


  • For the Cake:
  • 1 1/2 cups cake flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 6 large eggs, separated
  • 1/2 cup whole milk
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • For the Glaze:
  • 2 1/2 cups whole milk
  • 1/2 cup minute rice (substitute with sweet rice flour if desired)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 (12 ounces) can evaporated milk
  • 1 (14 ounces) can sweetened condensed milk
  • For the Topping:
  • 2 cups heavy cream
  • 1/4 cup sugar
  • Cinnamon for garnish


  1. Preheat oven to 325°F, and prepare a 9x13-inch baking pan with nonstick cooking spray.
  2. In a medium bowl, combine the cake flour, baking powder, salt and ground cinnamon. In a separate larger bowl, using a hand mixer, beat the egg yolks, milk, sugar and vanilla on medium-high speed until thick and glossy, about 3 minutes.
  3. Place the egg whites in another large bowl and beat using a hand mixer on medium-high speed until stiff peaks form, about 2 minutes. Whisk the flour mixture into the egg yolk mixture until just combined. Using a rubber spatula, gently fold in the whipped egg whites, a little at a time, until all of the egg whites are incorporated.
  4. Pour the batter into the prepared baking pan and bake for about 25 to 30 minutes until the cake is golden brown, puffed and a toothpick placed in the center comes out clean. While the cake is still hot, pierce the entire surface with a fork or toothpick. Allow the cake to cool slightly while you prepare the glaze.
  5. In a small saucepan over medium heat, bring the milk to a simmer and turn off the heat. Add the rice, cinnamon and vanilla to the hot milk and let sit for 20-30 minutes.
  6. Strain the milk mixture into a large liquid measuring cup and whisk in the evaporated milk and sweetened condensed milk until combined. Pour the glaze over the cake. Refrigerate for at least 1 hour, but preferably overnight.
  7. To make the topping:In a large bowl, on medium speed, beat the cream and sugar until stiff peaks form. Spread the topping over the cake, sprinkle with cinnamon and chill until ready to serve.