The sweetest Dirty Horchata Tres Leches Cake…for your weekend baking. Tres Leches, which means “three milks” is a sweet, dense, pudding-like cake, popular throughout Latin America. Instead of the traditional three milks (heavy cream, evaporated, and sweetened condensed milk), we’re putting our own little spin on this cake. We’re using cinnamon, rice milk, coconut milk, and sweetened condensed milk for a Horchata-style tres leches cake that’s delicious. Frost this cake with coffee swirled whipped cream for a true “dirty” horchata twist. Everyone loves this fun cake that’s perfect for upcoming Cinco de Mayo.
Happy Friday everyone! I have the sweetest cake to share today. It’s very different, yet so very fun, and so so delicious!
Do you all remember the (extra) dirty Horchata I shared a few weeks ago? Well, I loved that fun cocktail so much that it actually inspired this recipe. Basically this is the cake version of the fun cocktail…and it’s a toss-up as to which recipe I love more. Both are so good and so fun to make. With Cinco de Mayo coming up on Tuesday, I knew this was the perfect cake to share.
Because really, aren’t we all planning our Cinco de Mayo fiesta this weekend? With everything happening in the world these days, a fun Cinco de Mayo celebration at home is exactly what I need to look forward to this week.
We already talked tacos this week, so today, it’s dessert. And tomorrow…can you guess? It’s going to be good!
For anyone unfamiliar with Tres Leches cake, it’s a sweet and dense, pudding-like cake, that’s popular throughout Latin America. The cake is soaked in a syrup-like mix of three milks…traditionally, heavy cream, evaporated milk, and sweetened condensed milk. Just before serving, the cake is topped with lightly sweetened whipped cream.
Horchata is a sweet nut or rice milk-based drink that is flavored with cinnamon and spices. A dirty horchata is that very same drink, but it’s made with iced coffee poured over top. See my (extra) dirty horchata as an example.
So exactly what have I done here with this cake? I swapped out the basic kinds of milk for rice and coconut milk, and I infused the cake with cinnamon. Then I finished the cake with coffee swirled whipped cream. So you now have a dirty horchata – tres leches cake.
Did I lose you yet? If so, I am so sorry, I don’t mean to confuse you. Let me sum it up like this. This cake is DELICIOUS. It’s Mexican inspired, with plenty of sweetness, hints of cinnamon, and coffee…plus a little rum too.
Here are all the details.
Start with the cake.
It’s a simple cake that’s made dense and pudding-like by incorporating whipped egg whites. Once the cake batter is combined, take the egg whites and whip them until stiff peaks form. This step is key to a lighter cake with the perfect spongy texture. It takes no effort at all and creates a truly luscious cake. Gently fold the whipped egg whites into the batter.
Bake the cake. Then poke holes all around the top of the cake. Yes, in order to allow the cake to soak up all that delicious milk glaze, you will need to poke holes in it. And I promise, all will be OK. The holes allow for the cake to evenly absorb all of the glaze.
Soaking the cake in the glaze makes for an incredibly soft and incredibly flavorful cake.
It. Is. SO GOOD!
While the cake is cooking, mix up the “three milks” glaze, which in the case of this cake is rice milk, coconut milk, and sweetened condensed milk. Pour the sweet milk glaze over the cake and let the glaze soak into the cake. You can let the cake sit a few hour or up to three days in the fridge
Now onto the coffee cream.
As I mentioned a dirty horchata is horchata with coffee, so I swirled some coffee into the whipped cream.
It’s a subtle flavor, but it’s delicious. I love it paired with the hints of warming cinnamon and the rum throughout the cake.
Every bite of this cake is filled with sweet cinnamon flavors. The texture is very pudding-like. And the whipped cream on top is that final extra special touch that really elevates this cake above others. Trust me, I know this is different, but it’s different in a very delicious way.
This cake is perfect for Cinco de Mayo or Mother’s Day. But it’s equally perfect for just about any other occasion as well…like when you’re in need of a sweet cake to bake up over the weekend!
Lastly, if you make this dirty horchata tres leches cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Dirty Horchata Tres Leches Cake
Calories Per Serving: 338 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 3 large eggs, whites separated from the yolks
- 3 tablespoon salted butter, melted
- 3 tablespoons milk (any variety)
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup + 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2/3 cup rice milk or Horchata (or whole milk)
- 1/4 cup canned full fat coconut milk (or evaporated milk)
- 1/2 cup sweetened condensed milk
- 1-2 tablespoons dark rum (optional)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon instant coffee
- 1 tablespoon Kahlúa (optional)
- 1. Preheat oven to 350 degrees F. Butter an 8x8 inch square baking pan. 2. In a large bowl, whisk together the egg yolks, melted butter, milk, and vanilla. Whisk in the flour, 1/4 cup sugar, the baking powder, 1/4 teaspoon cinnamon, and the salt. The batter will be very thick. 3. In a separate bowl, using an electric mixer, whip the egg whites on medium speed until frothy, about 2 minutes. Add 2 tablespoons of sugar, a little at a time, and continue beating until the whites are glossy and stiff peaks form, another 3 to 5 minutes. Fold about 1/4 of the whipped egg whites into the yolk mixture to loosen it. Gently fold in the remaining egg whites. 4. Transfer the batter to the prepared pan, spreading it in an even layer. Bake 15-18 minutes, until the center is no longer jiggly. Remove from the oven and let sit 10 minutes. Let cool 15 or so minutes. 5. Meanwhile, make the glaze. In a medium bowl, whisk together the rice milk, coconut milk, sweetened condensed milk, 1/2 teaspoon cinnamon, and rum (if using). 6. Use a fork to poke holes all over the top of the warm cake. Pour the milk mixture evenly over the cake. Cover and chill cake for at least 4 hours or overnight (or up to 3 days).7. No more than 4 hours before serving, whip the cream and powdered sugar together using an electric mixer on medium-high speed until soft peaks form, 2 to 3 minutes. Divide the whipped cream in half. Stir the instant coffee and Kahlúa into half of the whipped cream. Dollop both the plain cream and coffee cream over the cake and gently spread, swirling the two together. Sprinkle with more cinnamon. Serve and enjoy!
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Homemade Horchata: Combine 1 cup uncooked rice and 2 1/2 cups steaming hot water in a large bowl. Soak at room temperature for 2-4 hours, the rice will not be completely soft, this is OK. Alternately, you can use room temp water and soak for 8 hours or overnight. Pour the rice and water into a blender. Blend until creamy, 2 to 3 minutes. Add 1/3 cup honey or maple syrup, 2 teaspoons vanilla, 1 teaspoon nutmeg, 1 1/2 teaspoons cinnamon, and a pinch of salt. Blend until combined. Pour the mixture into a large pitcher or jar. Add 4 cups milk and stir to combine. Chill until ready to serve. Stir well before serving.