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Creamy Horchata Tres Leches Poke Cake

Creamy Horchata Tres Leches Poke Cake That Melts in Your Mouth

A delightful Creamy Horchata Tres Leches Poke Cake that captivates with its creamy texture and horchata flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix Can substitute with a gluten-free white cake mix.
  • 3 large Eggs Essential for binding; no substitutes recommended.
For the Soak
  • 1 cup Whole Milk For a dairy-free option, replace with unsweetened almond or coconut milk.
  • 1 cup Heavy Cream Can be swapped with coconut cream for a dairy-free version.
  • 1 can Sweetened Condensed Milk Optional substitution with homemade evaporated milk and sugar may alter texture.
  • 1 can Evaporated Milk Crucial for creaminess; ensure to use for best flavor.
  • 1 teaspoon Ground Cinnamon Infuse with a whole cinnamon stick in the milk soak for more depth.
For the Whipped Cream
  • 1 cup Powdered Sugar Adjust to preferred sweetness level.

Equipment

  • Oven
  • Mixing Bowl
  • 9x13 inch baking pan
  • hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare the white cake mix according to package instructions, combining it with the required eggs and water. Pour into a greased 9x13-inch baking pan and smooth the top. Bake for 25-30 minutes, or until golden brown and a toothpick comes out clean. Allow to cool slightly.
  2. In a mixing bowl, whisk together heavy cream, whole milk, sweetened condensed milk, evaporated milk, and ground cinnamon until well combined.
  3. Once the cake has cooled for about 10 minutes, poke holes evenly across the surface using a toothpick or skewer.
  4. Slowly pour the milk mixture over the top of the cake, ensuring it covers all areas evenly. Allow to absorb at room temperature for 30 minutes, then refrigerate for at least 4 hours.
  5. In a chilled mixing bowl, combine heavy cream with powdered sugar and a dash of cinnamon. Beat until stiff peaks form, about 3-5 minutes.
  6. When ready to serve, slice the cake into squares and top each slice with cinnamon whipped cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 180mgPotassium: 140mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 150mgIron: 1mg

Notes

For best flavor, let the cake soak overnight. Add whipped cream just before serving to maintain texture.

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