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Test Kitchen Approved

Horchata Tres Leches Cake

Horchata Tres Leches Cake

Horchata Tres Leches Cake

Recipe By Michael Kimball, Savory Spice Test Kitchen


12 servings

Prep Time

20 Minutes

Cooking Time

45 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

Extra cinnamon and amaretto give this classic Mexican dessert a delightful horchata twist.


For cake:

Unsalted butter, to grease pan

1 1.2 cups all-purpose flour

1 Tbsp. baking powder

6 egg whites plus 3 egg yolks

1 1/2 cups sugar

½ cup whole milk

For sauce:

1 cup evaporated skim milk

1 cup heavy cream

1 cup sweetened condensed milk

2 Tbsp. amaretto

For topping:

1 cup heavy cream

2 Tbsp. powdered sugar

Sliced strawberries

Sliced almonds

Savory Spice ingredients in this recipe

  • Ground Supreme Saigon Cinnamon

    If you're looking for bold, fresh cinnamon flavor, then look no further with Supreme Saigon Cinnamon. Our ground Saigon cinnamon's higher oil conte...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Pure Madagascar Vanilla Extract

    Madagascar Vanilla Extract is the classic, smooth vanilla flavor that immediately comes to mind when people think of vanilla. Using only the finest...

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  • Ground Indonesian Cinnamon

    Ground Indonesian Cinnamon is a quality baking cinnamon powder that's great in pies, pastries and other sweets. Sprinkle ground cinnamon on toast, ...

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  • Pure Mexican Vanilla Extract

    Pure Mexican Vanilla Extract is like regular vanilla extract, but with a bit of a slightly spicier twist! Using Mexican vanilla extract in baked go...

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  • Pure Tahitian Vanilla Extract

    Pure Tahitian Vanilla Extract is a fruity & floral flavored vanilla extract, which makes it the best pure vanilla extract to use with fruits or...

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For cake: Preheat oven to 350 degrees. Coat bottom and sides of a glass 13x9" baking dish with butter and parchment paper. In a large bowl, whisk together flour, baking powder, Supreme Saigon Cinnamon, and Mayan Sea Salt. In another large bowl, beat egg whites with an electric mixer for 7 to 8 min. or until firm peaks form. Gradually beat in sugar. Beat in egg yolks one at a time. Beat in Pure Madagascar Vanilla Extract. Alternate adding flour mixture and milk, beginning and ending with flour mixture. Transfer batter to prepared baking dish. Bake for 22 min. Reduce heat to 300 degrees and bake 20 min. or until cake is golden brown and middle springs back when pressed. Let cool in pan for 15 min. Transfer to wire rack to finish cooling.

For sauce: In a medium bowl, whisk evaporated skim milk, heavy cream, sweetened condensed milk, and amaretto. Poke holes over top of cake with a skewer. Drizzle half of sauce over cake. Let sit 10 min. Invert cake onto a plate. Drizzle with remaining sauce. 

For topping: In a medium bowl, beat heavy cream, powdered sugar, Pure Madagascar Vanilla Extract, and Mayan Sea Salt with an electric mixer until firm peaks form. Spread whipped cream mixture over cake. Top with strawberries and almonds.