Horchata Latte Cake Recipe

Gather all elements. Preheat the oven to 350 levels F (or 175 levels C). Grease and flour a 9×13-inch baking pan.

Whisk collectively flour, baking powder, salt, and cinnamon in a bowl.

Beat butter in a big bowl with an electrical mixer on medium for 30 seconds. Gradually beat in sugar 1/4 cup at a time. Scrape bowl. Beat till mild and fluffy, 2 minutes extra.

Add eggs one by one, beating after every. Beat in 4 teaspoons espresso powder, the vanilla, and almond extract.

Alternately add flour combination and 1 3/4 cups horchata, beating on low after every addition till simply mixed. Batter could seem curdled, it is going to be advantageous. Spread batter into ready pan.

Bake till a toothpick inserted into the middle of the cake comes out clear, 35 to 40 minutes.

Whisk collectively remaining 3/4 cup horchata, the sweetened condensed milk, and remaining 2 teaspoons espresso powder.

Poke holes throughout cake with a skewer or chopstick. Gradually pour horchata combination evenly over the cake.

Cool cake fully on a wire rack.

Top cake with whipped topping. Cover and chill no less than 1 hour.

Sprinkle with further cinnamon and espresso powder earlier than serving.