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Creamy Strawberry Horchata Tres Leches Cake with Brown Sugar Cinnamon Whipped Cream

creamy strawberry horchata tres leches cake - featured image
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A luscious tres leches cake infused with horchata and fresh strawberries, topped with brown sugar cinnamon whipped cream for a rich yet light dessert perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180g)
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter (115g), softened
  • 1 cup granulated sugar (200g)
  • 4 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • ½ cup whole milk (120ml)
  • 1 cup whole milk (240ml) for horchata soak
  • 1 cup sweetened condensed milk (300g)
  • 1 cup evaporated milk (240ml)
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract (for horchata soak)
  • 2 cups cold heavy cream (480ml)
  • ¼ cup brown sugar (50g)
  • 1 tsp ground cinnamon (for whipped cream)
  • 2 cups fresh strawberries (300g), sliced

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or nonstick spray. Sift together flour, baking powder, and salt into a bowl and set aside.
  2. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  3. Add eggs one at a time, beating well after each addition. Stir in 2 tsp vanilla extract.
  4. Gradually add sifted flour mixture in three additions, alternating with ½ cup whole milk, beginning and ending with flour. Fold gently until just combined.
  5. Pour batter into prepared baking dish and smooth the top. Bake for 30-35 minutes or until a toothpick inserted comes out clean and cake springs back lightly when pressed.
  6. While cake bakes, whisk together whole milk, sweetened condensed milk, evaporated milk, ground cinnamon, and vanilla extract for the horchata soak.
  7. Remove cake from oven and let cool for 10 minutes. Poke holes evenly all over the surface with a fork or skewer.
  8. Slowly pour horchata soak evenly over the warm cake, allowing it to absorb gradually.
  9. Cover cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. In a chilled mixing bowl, beat cold heavy cream until soft peaks form. Gradually add brown sugar and ground cinnamon, continuing to beat until stiff peaks form.
  11. Spread whipped cream generously over the chilled cake and arrange sliced strawberries on top. Optionally, garnish with a pinch of cinnamon or whole strawberries.
  12. Serve chilled.

Notes

Chill mixing bowl and beaters before whipping cream for best volume and texture. Pour horchata soak slowly to avoid puddling. Refrigerate cake overnight for best flavor and texture. For dairy-free, substitute milks and cream with plant-based alternatives. For gluten-free, use almond flour but expect a different texture.

Nutrition

Keywords: tres leches cake, horchata cake, strawberry cake, brown sugar whipped cream, cinnamon dessert, easy tres leches, creamy cake, festive dessert

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