Preheat your oven to 350°F and grease a 9x13-inch baking dish. In a medium bowl, whisk together flour and baking powder, setting aside this dry mixture.

Using an electric mixer, cream softened butter with granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition until the mixture looks smooth and pale.

Mix in vanilla extract, then alternate adding the flour mixture and milk, beginning and ending with flour. Beat just until combined. Pour batter into your prepared pan and spread evenly.

Bake for 30-35 minutes until the top springs back when lightly touched and a toothpick inserted in center comes out clean. Let cool completely in the pan.

Whisk together sweetened condensed milk, evaporated milk, and heavy cream until smooth.

Using a fork, poke holes all over the cooled cake surface. Slowly pour the milk mixture over the entire cake, allowing it to absorb gradually. Cover and refrigerate for at least 4 hours, though overnight yields the best results.

Before serving, whip cream with powdered sugar and vanilla until soft peaks form. Spread evenly over the chilled cake for the perfect finishing touch.