Horchata Cake

Cakes, Desserts, Holiday, Winter

Horchata Cake

These past few days have been quite leisure. The emails have slowed. The deadlines have been met and everyone seems to be winding down for the holiday season. I am completely ready.

I have been chilling in sweats and watching episodes of The View and The Great Holiday Baking Show while I bake the day away.

Horchata Cake

I’ve already kinda made enough content for the month of December so these past few days have just been things I’ve wanted to bake. And this horchata cake was on that list!

I thought about it long and hard because the big question has always been: How do I get it taste like horchata…?

Horchata Cake

Initially I made horchata and incorporated it into the cake batter and you know what? It wasn’t worth the extra step. I couldn’t taste it. And I liked the cake with regular milk better. The texture is better.

SO, instead I added some cinnamon to the cake batter and added some almond meal to give it a bit of texture. It worked out great!

Horchata Cake

Horchata Cake

I then concentrated my efforts on the frosting.

I went to Guisados (if you live in LA, you’re probably/ hopefully very familiar!) to get some of their horchata.

Horchata Cake

I cooked it down, skimmed off the milk skin (also known as nata in Spanish, which you are either an ardent fan of or think it’s totally vile; I’m in the latter group) and then added that to the frosting. BAM! Tastes like horchata.

If you use homemade horchata (I often time use this easy, straight-forward recipe), I suggest adding equal parts whole milk to it so it will cook down properly. If you go to a restaurant and buy horchata, it will most likely be made from a powdered mix that has rice flour, cinnamon and then they’ll add milk to that. This is what you want! It works great.

I topped the cake with mini gingerbread houses and made trees out of rosemary dusted in powdered sugar BC Christmas.

Horchata Cake

Horchata Cake

5 from 3 votes
Prep Time: 30 minutes
Cook Time: 25 minutes
Decorating Time 20 minutes
Total Time: 45 minutes
Serving Size: 1 (eight-inch) cake
Calories: 230kcal
This Horchata Cake is a layer cake paired with frosting that is spiked with cinnamon, spices and has a wonderful almond flavor just like authentic horchata.



  • 2 cups cake flour, plus more for dusting pans
  • 1/4 cup almond meal, sifted (any big bits of almond meal can be discarded)
  • 1 1/2 cups white granulated sugar
  • 1 tablespoon plus 1 teaspoon, baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher
  • 3/4 cups unsalted butter, at room temperature and cubed
  • 1 cup whole milk
  • 5 large egg whites, will equal to a scant 3/4 cup
  • 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract


  • 2/3 cup homemade horchata or restaurant-bought horchata cooked down to 4 tablespoons
  • 1 1/2 cups unsalted butter, at room temperature
  • 4 cups powdered sugar, sifted
  • Pinch kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste


To make the cake layers:

  • Preheat the oven to 350 degrees F. Flour, grease and line the bottoms of two 8-inch cake pans with parchment. Set aside.
  • In the bowl of a stand-up mixer, with the paddle attachment, combine the cake flour, almond meal, sugar, baking powder, cinnamon and salt. At a slow speed, add the cubed butter and mix until it resembles soft crumbs. In a bowl or measuring cup, whisk together the milk, egg whites and vanilla. Add about 1/2 of the milk/egg white mixture and continue beating for about 30 seconds. Add the remaining 1/2 of the milk/egg white mixture and beat for an additional 30 seconds or so, scrape down the sides and give it one last mix.
  • Divide the batter evenly between the two prepared cake pans. Using a rubber spatula, spread the batter to pan walls, smooth the tops and give the pans a gentle bang on the kitchen counter. Arrange pans at least 3 inches from the oven walls and 3 inches apart (this will help with proper cake circulation, yes this is a thing). Bake until thin skewer or toothpick inserted in the center comes out clean, 20 to 23 minutes. (If you're using nine-inch cake pans, the cake might take around 25 minutes to bake, just keep that in mind.)
  • Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely,

To make the frosting:

  • Add the horchata to a small saucepan set over medium heat. Bring to a simmer and then immediately turn the heat down to low. Cook for about 10 minutes, until it measures out to be about 4 tablespoons. Remove the milk skin that may have formed on the surface of the milk and discard (this is a normal thing to happen).t Set the horchata aside and allow to come to room temperature.
  • In the bowl of a stand-up mixer, add the butter. Sift in the powdered sugar and then add the salt, cinnamon and vanilla. Beat until smooth, about 1 minute. Next, pour in 2 tablespoons of the cooked down horchata and mix until fully incorporated. Add a tablespoon more if desired. Frost cake as desired.
CuisineAmerican, Mexican
Keywordhorchata, horchata cake, horchata drink, horchata recipe
Serving: 7g | Calories: 230kcal
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Horchata Cake


Previous Post Next Post

You Might Also Like


Leave a Reply

Recipe Rating

  • Reply Laura (A Beautiful Plate) December 14, 2016 at 4:34 pm


  • Reply Kimberly December 14, 2016 at 3:26 pm

    I am so in love with this! I love your creativity and beautiful photos. Thank you so much for sharing with us!

  • Reply Carlos At Spoonabilities December 14, 2016 at 2:37 pm

    I love cakes and combine with horchata must be super delicious!
    The cake looks so perfect and beautiful!

  • Reply Joanna December 14, 2016 at 11:58 am

    I used to be safe from Guisado’s…but now they’re open in Burbank.

  • Reply Linze December 14, 2016 at 11:49 am

    You have awakened a long dormant taste desire and with a cake bonus! Thanks!

  • Reply alana December 14, 2016 at 11:40 am

    ahhhhh, was waiting for this one. looks like i’m walking my lazy self over to guisados to grab some horchata cause i def want to make this!!! also, those little houses are TOO CUTE. and more alsos, i love that you added almond meal to the batter. genius!!!

  • Reply Lindsey Love December 14, 2016 at 10:28 am

    this cake, and your photos are gorgeous! love how you incorporated some spice and almond flour for those horchata feels 🙂 ahhh, guisados! it will forever be my fave pit stop when i’m in town.

    • Reply Adrianna Adarme December 14, 2016 at 10:54 am

      thank you! i live so close to it i have to stop myself from going and getting their quesadilla every single day.

  • Reply Rachael December 14, 2016 at 8:44 am

    This cake is so cute 🙂

    Rachael xx.

  • Reply Susan December 14, 2016 at 6:29 am

    This cake is so flippin’ adorable! I love cakes with wintery scenes.

  • Reply Sarah | Well and Full December 14, 2016 at 6:14 am

    Genius to add cinnamon and almond flour instead of just the horchata itself. This cake looks amazing!!!

  • Reply Tori//Gringalicious.com December 14, 2016 at 5:41 am

    I adore this sweet little festive cake! I’ve also never thought to use horchata as a cake flavor but it’s brilliant, YUM!

    • Reply Adrianna Adarme December 14, 2016 at 10:30 am

      i want to make everything horchata-flavored now!

  • Reply Michelle @ Hummingbird High December 14, 2016 at 5:29 am

    those little gingerbread houses up top are just so cute. can’t wait to try this frosting, it sounds BOMB. xo

  • Reply Fernando @ Eating With Your Hands December 14, 2016 at 5:09 am

    Nothing like a cake with that cinnamon kick for the holidays 🙂

  • Reply heather (delicious not gorgeous) December 14, 2016 at 1:10 am

    oooh yes love that you maxed out all the horchata-ness. and those mini gingerbread houses plus those rosemary branches are the perfect trees, especially for that size of gingerbread house!

  • Reply steph December 14, 2016 at 12:50 am

    that last shot of amelia looking at the cake is exactly how i feel. give me all da horchata cake please. maybe with a side of guisados tacos?!?

    • Reply Adrianna Adarme December 14, 2016 at 11:38 am

      the best part of about having to go to guisados to get this horchata was that i had tacos for b’fast haha.

    1 2 3