We had a scrumptious tres leches cake at a dinner out a short while back, and I had a minor hunt for a good recipe going. I finally had a go with this recipe, by Alton Brown.
The batter makes for a thin layer cake, but it plumps up a bit once you pour on the tres leches glaze.
See all those bubbles? That’s milky goodness soaking in to the cake.
Patience, grasshopper. You’ll need to refrigerate it overnight once it’s all soaked up.
Top it with a lightly sweetened whipped cream, and viola! Here you have it — a dense, moist, lovely cake.