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!
Equipment
- Blender
- Fine Mesh Strainer
- Mixing Bowls
- Mixer
- 9x13-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 9x13-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!