Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
Horchata cake has all the flavors of traditional horchata but in cake form! This light and fluffy cake has almond meal and ground cinnamon and the frosting tastes just like horchata! Top with mini gingerbread houses and rosemary dusted in powered sugar for a lovely holiday flair! Enjoy with a warm Gingerbread Latte for the ultimate indulgent holiday treat!
The holidays are all about slowing down and cozying up! Traditional Horchata is my favorite comfort drink and this Horchata Coffee is a close second! For desserts this Gingerbread Cake and Brown Butter Pecan Sheet Cake are filled with warm flavors and will look impressive on any holiday table!
Ingredients You’ll Need for Horchata Cake
- Cake flour and almond meal – Cake flour is important to use because it will give your cake a soft and light texture. Almond meal adds a little bit of texture.
- Egg whites – Gives structure and a lighter feel to the cake similar to angel food cake.
- Vanilla bean paste – You can use vanilla extract but vanilla bean paste is ideal because it will give you a stronger and more intense vanilla flavor.
- Horchata – Either homemade or restaurant-bought horchata is fine. It will be cooked down until it’s really concentrated then it’s mixed into the frosting!
- Ground cinnamon – It’s used in both the cake batter and the frosting and it gives that classic Horchata flavor to this dessert!
For the rest of the ingredients, please refer to the recipe index card below!
How To Make Horchata Cake:
- For the cake: Flour, grease and line two cake pans then set aside. In a stand mixer combine the dry ingredients together using a paddle attachment then add in the cubed butter. Slowly add in the milk, egg whites and vanilla, beating until you have a smooth batter.
- Bake: Divide the batter between the two cake pans then bake until a toothpick inserted into the middle comes out clean. Allow the cakes to rest on a wire rack until completely cooled.
- For the frosting: In a small saucepan reduce your horchata down until 4 tablespoons, removing any milk skin forming on the surface, then allow it to cool completely. In a stand mixer add butter, powered sugar, salt, cinnamon, and vanilla extract mixing until smooth. Add in the reduced horchata and continue mixing until fully incorporated.
- Assemble: Frost cake as desired. Top with mini gingerbread houses, shredded coconut and trees made of out fresh rosemary dusted in powered sugar if you are going for a Christmas/ Winter theme.
Tips and Tricks
Sift the powdered sugar. There’s nothing worse than a lumpy frosting filled with clumps of powdered sugar!
This cake freezes well. Wrap it tightly in plastic wrap and stored in a freezer bag for several months. When ready to enjoy, simply unwrap the cake and allow it to thaw in the fridge or on the counter.
Recipe FAQs
This is a Latin American rice-based drink. There are many different varieties of horchata, but this Mexican-style version is the most popular in America. It’s made with rice, milk, almonds, a cinnamon stick and vanilla. The rice and cinnamon are soaked in water for several hours then blended and combined with the rest of the ingredients. It can be served hot or chilled and served over ice.
Horchata tastes likes warm and refreshing cinnamon spiced almond milk! It’s smooth and creamy and similar to rice pudding, but not as thick.
More Holiday Cake Recipes
If you tried this Horchata Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Horchata Cake
Equipment
- 2 (8-inch) cake pans
- Stand mixer fitted with paddle attachment
- 1 small saucepan
Ingredients
Cake:
- 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 salt
- 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
Frosting:
- 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
Instructions
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). 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.
Notes
Tips and Tricks
Sift the powdered sugar. There’s nothing worse than a lumpy frosting filled with clumps of powdered sugar! This cake freezes well. Wrap it tightly in plastic wrap and stored in a freezer bag for several months. When ready to enjoy, simply unwrap the cake and allow it to thaw in the fridge or on the counter.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you have to sift the powdered sugar for the frosting first?
you should measure it out and then place a sieve over the bowl and sift it in 🙂
A horchata cake? I am SO in.
What do you think about using almond milk horchata? There is a brand sold in my grocery store that I really like, but not sure about the cooking it down factor??
I would add equal parts whole milk to it. Or you can try and boil it down and see what happens and if doesn’t work then add the whole milk. I’ve never boiled down almond milk before!
This cake is so magically beautiful! But am I the only person in the world who has no idea what horchata is? Feel like a dope! Will be looking it up, but if you have explanations would love to know. Thanks
It’s a drink that can be often times found in Mexican restaurants. It’s made from rice. Rice is soaked in water with cinnamon and other spices overnight and then blended together with a bit of sugar, strained and then consumed. It’s really really good! 🙂
Hahaha la nata! It really is so nasty lol
sooooo grosss
I WANT THIS CAKE SO BAD!
I am so in love with this! I love your creativity and beautiful photos. Thank you so much for sharing with us!
I love cakes and combine with horchata must be super delicious!
The cake looks so perfect and beautiful!
I used to be safe from Guisado’s…but now they’re open in Burbank.
blessing and a curse!
You have awakened a long dormant taste desire and with a cake bonus! Thanks!
haha. BASICALLY MY GOALS IN LIFE!