Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan.

In a small bowl, whisk together flour and baking powder. Set aside.

In a large bowl, beat butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Gradually add the flour mixture to the wet ingredients, mixing until smooth.

Pour batter into the prepared pan and spread evenly.

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

Let the cake cool to room temperature. Poke holes all over the top with a fork.

In a bowl, whisk together whole milk, sweetened condensed milk, and evaporated milk.

Slowly pour the milk mixture evenly over the cooled cake. Let it soak in completely.

In another bowl, whip heavy cream, sugar, and vanilla until stiff peaks form.

Spread whipped cream over the cake. Refrigerate for at least 2 hours before serving.