Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.

Make the Cake:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the eggs and sugar using an electric mixer on medium speed until light and fluffy, about 5 minutes.

Add the vanilla extract and the milk, mixing until combined.

Gradually fold the dry ingredients into the wet ingredients using a spatula.

Pour the batter into the prepared baking dish and smooth the top.

Bake the Cake:

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the baking dish for 10 minutes.

Make the Milk Soak:

While the cake cools, mix together the evaporated milk, sweetened condensed milk, and whole milk in a bowl.

Once the cake has cooled for 10 minutes, poke holes all over the surface using a fork or toothpick.

Pour the milk soak mixture evenly over the cake, allowing it to absorb the liquid. Let it sit for at least 30 minutes, or refrigerate overnight for best results.

Make the Whipped Cream Topping:

Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Spread the whipped cream evenly over the soaked cake.