About this Recipe

By: Taylor Hart 

This cake is one of my favorite creations.  Layers of horchata cake, cream cheese filling and cinnamon ganache surrounded by fluffy whipped cream. 



  • 1 package white cake mix
  • 1 1/4 cups horchata 
  • 1/4 cup Hershey’s white chocolate pudding powder. 
  • 4 eggs
  • 1/2 cup melted butter
  • 1/2 cup sour cream. 
  • 2 tsp cinnamon 

Cream Cheese Filling

  • 8oz cream cheese
  • 3.5oz jet puff
  • 2 Tbs butter
  • 1 1/2 cup Powdered Sugar

Cinnamon Ganache ( from Cake by Courtney)

  • 1 cup Hershey’s cinnamon baking chips
  • 1/4 cup heavy whipping cream


  • 2 cups Powdered Sugar
  • 1/4 cup Butter
  • 4 oz Cream Cheese
  • 1 tsp Vanilla

Whipped Cream 

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar 
  • 2 tsps vanilla

preheat oven to 350

 combine all cake ingredients and whip for two minutes.  pour into two greased 9″ baking rounds. bake for 25 minutes or until tooth pick comes out crumbly. cool for 10 minutes and flip out of pans onto cooling racks. cool completely.

 for the filling

 cream the softened cream cheese, jet puff, butter until smooth, add powdered sugar, whip for one minute. 

 Cinnamon Ganache 

 bring cream to a boil, pour over cinnamon chips 

 for the frosting:

 beat cream cheese and butter together until smooth.  Add powdered sugar, vanilla and cream.  beat until light and fluffy, about 5 minutes. 

 whipped Cream 

 whip all ingredients until fluffy. 


 spread cream cheese filling onto cake round add a rim of frosting around the edges, spread cinnamon ganache onto the top of cream cheese filling. top with another cake round, double the cake recipe if you want more layers. 

 frost with whipped cream. dust with cinnamon.