Skip to main content

Horchata Poke Cake

Chef Michael Ponzio @chefponzio


Chef Michael Ponzio
Park Ridge Country Club
Krusteaz Professional x  @chefponzio

“This stuff’s awesome! It’s not often that I use prepared products in the kitchen, but this Ready to Bake Cinnamon Spice Cake and Muffin Batter is really delicious and so easy to use. It solves a lot for me, especially with today’s labor market and staffing shortages.”

As you can see from his Horchata Poke Cake recipe below, Chef Ponzio takes full advantage of the batter’s versatility.

“I also use it as a base for fall pancakes, breakfast muffins, cakes, and sweet breads. The ease and consistency of Ready to Bake Batters allows me to spend more time training my team, focusing on food quality, engaging my diners, and running my operation.”

Looking to create exciting new food experiences while solving for labor? Join us in making Horchata Poke Cake with @chefponzio, using Ready to Bake Cinnamon Spice Cake•Muffin Batter!

Horchata Poke Cake

1 bag Krusteaz Professional Ready to Bake Cinnamon Spice Cake•Muffin Batter

  • 2 cans evaporated milk
  • 3 cups whipped cream
  • 1 tbsp cinnamon
  • 1/2 cup cooked sweetened rice
  1. Pour the batter into a greased half pan and bake at 300 degrees.
  2. Allow the cake to cool, then poke holes all over the cake and pour the evaporated milk over.
  3. Cover and refrigerate overnight.
  4. The next day, put some caramel sauce on a plate, place a slice of the cake over, top the cake with whipped cream, cinnamon and the cooked sweetened rice.