Horchata Latte Cake

Instructions

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1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (or 175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Whisk together flour, baking powder, salt, and cinnamon in a bowl.
3. 3 Beat butter in a large bowl with an electric mixer on medium for 30 seconds. Gradually beat in sugar 1/4 cup at a time. Scrape bowl. Beat until light and fluffy, 2 minutes more.
4. 4 Add eggs one at a time, beating after each. Beat in 4 teaspoons espresso powder, the vanilla, and almond extract.
5. 5 Alternately add flour mixture and 1 3/4 cups horchata, beating on low after each addition until just combined. Batter may appear curdled, it will be fine. Spread batter into prepared pan.
6. 6 Bake until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.
7. 7 Whisk together remaining 3/4 cup horchata, the sweetened condensed milk, and remaining 2 teaspoons espresso powder.
8. 8 Poke holes all over cake with a skewer or chopstick. Gradually pour horchata mixture evenly over the cake.
9. 9 Cool cake completely on a wire rack.
10. 10 Top cake with whipped topping. Cover and chill at least 1 hour.
11. 11 Sprinkle with additional cinnamon and espresso powder before serving.