Print

Creamy Horchata Tres Leches Poke Cake Recipe With Cinnamon Whipped Cream Made Easy

creamy horchata tres leches poke cake - featured image
Print Recipe

A moist and flavorful poke cake infused with horchata-style milk soak and topped with cinnamon whipped cream, offering a comforting twist on traditional tres leches cake.

Ingredients

Scale
  • 1 box white or yellow cake mix (about 15.25 oz / 432 g)
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil (80 ml)
  • 1 cup water (240 ml)
  • 1 cup whole milk (240 ml)
  • 1 cup evaporated milk (240 ml)
  • 1 cup sweetened condensed milk (300 g)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy cream (360 ml), cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon (for whipped cream)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking pan lightly with butter or non-stick spray.
  2. In a large bowl, combine the cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for about 2 minutes until smooth and well blended.
  3. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release any trapped air bubbles.
  4. Bake the cake for 30-35 minutes. Insert a toothpick into the center after 30 minutes; if it comes out clean or with a few moist crumbs, it’s done.
  5. Remove cake from oven and let cool for 15 minutes. While still warm, poke holes all over the surface about 1 inch apart using a wooden skewer or large fork.
  6. In a medium bowl, whisk together whole milk, evaporated milk, sweetened condensed milk, ground cinnamon, and vanilla extract until well combined.
  7. Pour the horchata milk mixture evenly over the warm cake slowly, pouring half first, waiting 5 minutes, then pouring the rest. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  8. Chill mixing bowl and beaters for 10 minutes. Beat the heavy cream on medium-high speed until it starts to thicken (about 2 minutes). Add powdered sugar, ground cinnamon, and vanilla extract, then continue beating until soft peaks form.
  9. Spread the cinnamon whipped cream evenly over the soaked cake using a spatula to create gentle swirls. Optionally, sprinkle extra cinnamon on top.
  10. Serve chilled. Cut into squares and enjoy. Store leftovers covered in the fridge for up to 4 days.

Notes

For dairy-free, swap whole milk and heavy cream with unsweetened almond or coconut milk and use coconut whipped cream topping. For gluten-free, use a gluten-free white cake mix. Chill whipped cream bowl before whipping for best results. Pour milk soak slowly for even absorption. Optionally infuse milk soak with cinnamon stick for extra flavor.

Nutrition

Keywords: horchata, tres leches, poke cake, cinnamon whipped cream, creamy dessert, easy cake recipe, moist cake, Mexican dessert

Find it online: https://breezybake.com/creamy-horchata-tres-leches-poke-cake-recipe-with-cinnamon-whipped-cream-made-easy/