Delicious Sweet Horchata Sheet Cake with a Caramel Drizzle

When it comes to sweets, I will be the first to say cake is one of my favorites. I love the soft, fluffy crumble with the sweet frosting. I have had a lot of cakes in my time, but one I have been eying to make was a horchata cake. I adore the subtle sweet cinnamon and vanilla flavors, so I figured this would be the PERFECT combination to make into a cake!

I find the easiest thing to do is to spread this recipe out into sections. Each section is really easy to make. If you have a free afternoon and want to bake, I suggest this recipe to you. You can also make it in advance and it will keep in the fridge properly sealed for a week. I promise this will not make it past a couple of days because it is so tasty!

The Horchata:

Let 1 cup of long rice, 2 cinnamon sticks and 3 cups of really hot water soak for at least four hours. Next, blend and strain the mixture. Then we’re going to put it back in the blender and add 1 can of sweetened condensed milk, 1 can of evaporated milk and 1 cup of regular whole milk.

Add 3/4 tablespoon of vanilla blended again and then we’re going to stain it one more time so it’s nice and smooth. Place in the refrigerator to cool while you bake your cake.

The Cake Batter:

For the dry ingredients we’re going to do 2 cups of flour, 1 tablespoon of baking powder, a teaspoon of salt and about 3/4 tablespoon of cinnamon mix well.

For the wet ingredients in a separate bowl add 2 sticks of room temperature softened butter and 4 large eggs. Add 1 1/3 cup of white sugar, 1 tablespoon of vanilla and then 1/2 cup of the horchata mixture that you made earlier.

Combine your wet ingredients and add the dry ingredients about 1/3 at a time. To 9 x 13 baking pan, pour your cake batter and put that in the oven at 350 F for about 25 minutes.

The Caramel Drizzle:

To make my caramel drizzle, I just did 1 stick of butter to 1 cup of brown sugar and a teaspoon of vanilla,

The Frosting:

Finally for the frosting mix 1 1/2 cups of room temperature butter to about 4 cups of confectioners sugar. Add 1 tablespoon of vanilla and 3 tablespoons of the Horchata mixture and beat on high. Let your cake cool completely before you frost; and then you can drizzle a little that caramel. Dust with cinnamon and enjoy!

Delicious Sweet Horchata Sheet Cake with a Caramel Drizzle

When it comes to sweets, cake is one of my all-time favorites. I love the soft, fluffy crumble with the sweet frosting. One cake I have been eager to make is a horchata cake! The subtle sweet cinnamon and vanilla flavors make this the PERFECT combination for a cake.

This recipe is best made in sections, making each part easy to prepare. If you have a free afternoon and want to bake, I highly recommend this one. Plus, you can make it in advance—it will stay fresh in the fridge for up to a week when properly sealed. But trust me, it won’t last that long because it’s just too delicious!

Print Recipe Pin Recipe

Prep Time 4 hours hrs 30 minutes mins

Cook Time 25 minutes mins

Total Time 4 hours hrs 55 minutes mins

Course Dessert

Cuisine Mexican

Servings 12

Equipment

• Blender
• Fine Mesh Strainer
• Mixing Bowls
• Mixer
• 9×13-inch baking pan
• Oven
• Saucepan

Ingredients

  

Horchata Concentrate:

• 1 cup long-grain rice
• 2 cinnamon sticks
• 3 cups hot water
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1 cup whole milk
• 3/4 tbsp vanilla extract

Cake Batter:

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 tablespoon cinnamon
• 2 sticks 1 cup room temperature softened butter
• 4 large eggs
• 1 1/3 cup white sugar
• 1 tablespoon vanilla extract
• 1/2 cup horchata mixture from above

Frosting:

• 1 1/2 cups room temperature butter
• 4 cups confectioners’ sugar
• 1 tablespoon vanilla extract
• 3 tablespoons horchata mixture
• Caramel Drizzle:
• 1 stick 1/2 cup butter
• 1 cup brown sugar
• 1 teaspoon vanilla extract

Instructions

 

Step 1: Make the Horchata Concentrate

• Soak the rice and cinnamon sticks in 3 cups of hot water for at least 4 hours.
• Blend the mixture until smooth, then strain it using a fine mesh strainer.
• Return the strained liquid to the blender and add the sweetened condensed milk, evaporated milk, and whole milk.
• Add the vanilla and blend again. Strain one more time for a smooth texture.
• Refrigerate while preparing the cake.

Step 2: Prepare the Cake Batter

• In a bowl, mix the flour, baking powder, salt, and cinnamon. Set aside.
• In a separate bowl, cream together the softened butter and sugar.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the vanilla and 1/2 cup of the prepared horchata.
• Gradually add the dry ingredients to the wet ingredients, mixing about 1/3 at a time until fully combined.
• Pour the batter into a greased 9×13-inch baking pan.
• Bake at 350°F (175°C) for about 25 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool completely before frosting.

Step 3: Make the Caramel Drizzle

• In a saucepan, melt the butter over medium heat.
• Add the brown sugar and stir until dissolved.
• Stir in the vanilla and remove from heat. Let cool slightly.

Step 4: Prepare the Frosting

• Beat the butter until creamy.
• Gradually add the confectioners’ sugar while mixing on low.
• Add the vanilla and 3 tablespoons of horchata, then beat on high until fluffy.

Step 5: Assemble the Cake

• Spread the frosting evenly over the cooled cake.
• Drizzle the caramel sauce over the frosted cake.
• Dust with cinnamon for the final touch.
• Slice, serve, and enjoy!

Keyword caramel drizzle, cinnamon cake, horchata cake, sheet cake