Cinnamon Horchata Cake
A sweet and creamy Mexican-inspired dessert, perfect for any occasion. The horchata adds a unique flavor and texture to the moist cake.
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup shredded coconut
- ●1 cup xtra-sugar
- ●1 cup unsweetened horchata
- ●3 large eggs
- ●1 tsp vanilla extract
- ●1 tsp ground cinnamon
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- 2
In a medium bowl, whisk together flour, shredded coconut, and sugar.
- 3
In a large mixing bowl, whisk together horchata, eggs, and vanilla extract.
- 4
Add the dry ingredients to the wet ingredients and whisk until smooth.
- 5
Divide the batter evenly between the prepared pans and smooth the tops.
- 6
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 7
Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- 8
Once the cakes are completely cool, you can frost and decorate them as desired.
- 9
To make the frosting, beat the unsalted butter until creamy, then gradually add the powdered sugar and beat until smooth.
- 10
Add the horchata and vanilla extract to the frosting and beat until combined.
- 11
Assemble the cake by spreading a layer of frosting on top of one cake layer, then placing the second cake layer on top.
- 12
Frost the outside of the cake with the remaining frosting and decorate as desired.