EASY TRES LECHES CAKE

While it’s still in the pan, poke a 9-by-13-inch sponge cake all over with a paring knife. (You can use a store-bought cake placed on a rimmed half-sheet pan.) In a medium bowl, whisk together one 14-ounce can sweetened condensed milk, one 12-ounce can evaporated milk, and 1 cup whole milk or heavy cream. Pour the milk mixture all over the cake to soak it thoroughly (be generous with the mixture, though you may not need all of it). Cover and refrigerate for at least two hours and up to overnight. Before serving, whip 1 pint heavy cream (very lightly sweetened with confectioners’ sugar, if desired), then spread on top of the soaked cake (you may have a little extra whipped cream). Top with a dusting of cinnamon or fresh berries and serve.