Tres Leches or Milk cake

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

Combine milk, condensed milk, evaporated milk, half'n'half, and vanilla in a bowl, stirring until well blended. Set the milk mixture aside.

In a separate bowl, whisk together sugar and beaten eggs (implied from standard cake preparation) until light and fluffy, about 2-3 minutes.

Fold in flour gently until just combined, being careful not to overmix. Pour the batter into the prepared pan.

Bake for 25-35 minutes until a toothpick inserted in the center comes out clean and the cake is golden.

Remove the cake from the oven and let it cool for 5 minutes. Using a fork, pierce the entire surface of the cake multiple times.

Slowly pour the reserved milk mixture evenly over the warm cake, allowing it to absorb gradually. The cake will soak up the liquid.

Cool the cake completely at room temperature, then refrigerate for at least 2 hours or until well chilled before serving.