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Moist Horchata Tres Leches Bundt Cake Recipe with Easy Cinnamon Glaze

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A moist and flavorful bundt cake infused with horchata and traditional tres leches soak, topped with a silky cinnamon glaze. Perfect for celebrations or a cozy treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (200g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120ml) whole milk
  • ½ cup (120ml) vegetable oil or melted unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) horchata (store-bought or homemade)
  • 1 cup (240ml) sweetened condensed milk
  • ½ cup (120ml) evaporated milk
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons horchata (to thin the glaze)
  • ½ teaspoon ground cinnamon (for glaze)
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly and dust with flour to prevent sticking.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
  3. In a large bowl, beat granulated sugar with eggs using an electric mixer for 3-4 minutes until pale and fluffy.
  4. Slowly pour in vegetable oil (or melted butter), vanilla extract, and whole milk, mixing gently but thoroughly.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.
  6. Pour batter evenly into the prepared bundt pan and smooth the top.
  7. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean and the cake springs back lightly when touched.
  8. Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack and cool completely before soaking.
  9. In a bowl, whisk together horchata, sweetened condensed milk, and evaporated milk until smooth.
  10. Place the cooled cake on a rimmed platter. Poke holes all over the cake with a skewer or fork.
  11. Slowly pour the milk mixture evenly over the cake, letting it absorb for at least 30 minutes or refrigerate for a few hours for deeper flavor.
  12. In a small bowl, whisk together powdered sugar, ground cinnamon, vanilla extract, and 2-3 tablespoons horchata until smooth and pourable. Adjust consistency as needed.
  13. Drizzle the cinnamon glaze over the soaked cake just before serving.

Notes

Do not skip poking holes in the cake before soaking to ensure the milk mixture seeps in well. Use an oven thermometer if your oven runs hot to avoid overbaking. Grease and flour the bundt pan thoroughly to prevent sticking. Adjust glaze consistency by adding horchata gradually. Chilling the cake after soaking enhances flavor. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: horchata, tres leches, bundt cake, cinnamon glaze, moist cake, Mexican dessert, easy cake recipe

Find it online: https://snappyspoon.com/moist-horchata-tres-leches-bundt-cake-recipe-with-easy-cinnamon-glaze/