Horchata Sheet Cake
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Since moving here to Northern Michigan, one of my husband’s most missed things about Southern California has been easy access to his beloved horchata. Horchata is a cinnamon sugar rice milk drink that’s readily available in most Latino restaurants and my husband drinks it by the gallon. Access to most of our favorite Latin foods and ingredients to make our favorite meals has been hard to come by here in Michigan, but that doesn’t stop me from getting creative to bring familiar flavors of Latino foods to my handsome Puerto Rican husband and niños; especially around the holidays. Thankfully Walmart has me covered with plenty of our favorites, like NESTLÉ® LA LECHERA® Sweetened Condensed Milk and NESTLÉ® ABUELITA® Mexican Hot Chocolate, so I can bring them the traditional flavors that have comforted my family for years. This Horchata Sheet Cake was my small way of bringing my husband one of his favorite comfort foods, but it was so delicious our family may make Horchata Sheet Cake and a cup of Abuelita an annual tradition.
I start by whisking together some eggs, horchata, vanilla extract, and almond extract. I set it aside and grab another bowl to mix my dry ingredients: flour, sugar, baking powder, cinnamon, and salt. Then I add in some butter, a little at a time until the flour mixture is crumbly. I pour the egg mixture into my dry ingredients and stir everything together until just combined.
I transfer the thick batter to a prepared baking dish and bake it in a 350F degree oven for about 35 minutes.
Once the cake is done, I let it cool completely and poke holes throughout the cake.
I prepare some horchata with a can of NESTLÉ LA LECHERA Sweetened Condensed Milk with a quick whisk to combine the two.
I pour the milk mixture over the cake, ensuring it sinks into all of the poked holes. Then I cover it and stick it in the fridge for about an hour so the La Lechera can work its magic.
After an hour has passed, I pull the cake out and frost it with thawed out whipped topping and sprinkle it with cinnamon.
This Horchata Sheet Cake made my husband so happy. The warm flavors of his favorite drink are completely saturated into the cake making it incredibly moist and delicious. It was the most perfect thing to enjoy alongside a cup of NESTLÉ ABUELITA Mexican Hot Chocolate. In my Latino family, there is no other hot chocolate other than Abuelita. My kiddos love that there is a hot chocolate named after their Abuelita and she is happy to make believe it’s her special recipe with them.
Horchata Sheet CakePrint Recipe
- 4 eggs
- 1 cup horchata
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 cup butter
- 2/3 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
- 2 to 3 cups frozen whipped topping
Whisk eggs in medium sized bowl and add half of the horchata, the vanilla extract and the almond extract then whisk to combine. Set aside.
Combine flour, sugar, baking powder, cinnamon and salt in large mixing bowl. Slowly beat in butter, a few pieces at a time, until mixture is crumbly.
Add half of the egg mixture and beat on medium speed until thick and smooth. Add remaining egg mixture and beat until creamy. Spoon into prepared pan.
Bake in a 350F degree oven for 30 to 35 minutes or until wooden pick inserted in cake comes out clean. Cool on wire rack while making sauce.
In a medium bowl, add sweetened condensed milk and remaining horchata. Poke holes all over cake with wooden skewer or chopstick and pour mixture over cake allowing sauce to sink in. Top with whipped topping and transfer to fridge for one hour. Dust with cinnamon before serving.
Bring the warm flavors of Abuelita and La Lachera to your family this holiday season and visit your local Walmart to grab the ingredients to recreate this Horchata Sheet Cake. You can find more recipes like this one when you visit the La Lachera El Mejor Nido page.