Horchata Cake
User Reviews
5
15 reviews
Excellent
Horchata Cake
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Horchata Cake features a moist and tender crumb built from cake flour, almond meal, and cinnamon, infused with vanilla and horchata-flavored frosting. The cake layers are light, crumbly, and delicately spiced, topped with a creamy frosting combining horchata reduction and butter. It offers a balanced blend of nutty, sweet, and subtly spiced flavors, suitable for special occasions or dessert.
Description
The Horchata Cake recipe uses a combination of cake flour and sifted almond meal to create a soft but textured base, along with cinnamon and vanilla bean paste for fragrant spice and aroma. The batter incorporates cubed butter beaten into the dry ingredients to resemble soft crumbs, with a mixture of milk and egg whites added gradually to maintain lightness. Baking at 350°F in prepared pans produces two even cake layers. The frosting incorporates horchata, a creamy blend of spiced rice milk, reduced to intensify flavor, mixed with butter, powdered sugar, cinnamon, and vanilla. This frosting is creamy and aromatic, complementing the subtle nutty cake. The cake freezes well when wrapped tightly and thawed gradually, making it convenient to prepare in advance.
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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 granulated sugar white
- 1 tablespoon baking powder plus 1 teaspoon
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3/4 cups butter at room temperature and cubed, unsalted
- 1 cup milk whole
- 5 large egg will equal to a scant 3/4 cup, white
- 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
Frosting:
- 2/3 cup horchata homemade or restaurant-bought cooked down to 4 tablespoons
- 1 1/2 cups butter at room temperature, unsalted
- 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
- Sift powdered sugar thoroughly to avoid lumps in the frosting.
- Wrap and freeze the cake tightly; thaw in the fridge or at room temperature before serving.
Nutrition Information
Show Details
Serving
7g
Calories
1146kcal
(57%)
Carbohydrates
141g
(47%)
Protein
9g
(18%)
Fat
63g
(97%)
Saturated Fat
38g
(190%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
16g
(80%)
Trans Fat
2g
(100%)
Cholesterol
161mg
(54%)
Sodium
577mg
(24%)
Potassium
149mg
(3%)
Fiber
2g
(8%)
Sugar
112g
(224%)
Vitamin A
1882IU
(38%)
Vitamin C
0.02mg
(0%)
Calcium
182mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 7slices or 1 (eight-inch) cake
Amount Per Serving
Calories 1146 kcal
% Daily Value*
| Serving | 7g | |
| Calories | 1146kcal | 57% |
| Carbohydrates | 141g | 47% |
| Protein | 9g | 18% |
| Fat | 63g | 97% |
| Saturated Fat | 38g | 190% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 161mg | 54% |
| Sodium | 577mg | 24% |
| Potassium | 149mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 112g | 224% |
| Vitamin A | 1882IU | 38% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 182mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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