Preheat your oven to 350°F (175°C).

Grease and flour a 9x13-inch baking pan to ensure the cake doesn’t stick.

In a medium bowl, whisk together 1 cup of all-purpose flour, 1 ½ tsp baking powder, and ¼ tsp salt. Set this aside for now.

In a separate large bowl, use an electric mixer to beat 5 large eggs and 1 cup of granulated sugar together until the mixture is light and fluffy, about 3-5 minutes.

Add in ½ cup of whole milk and 1 tsp of vanilla extract, mixing until fully combined.

Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix – you want to keep the batter light and airy.

Pour the batter into the prepared baking pan and smooth the top with a spatula.

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

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

While the cake cools, whisk together 1 cup of sweetened condensed milk, 1 cup of evaporated milk, and ½ cup of heavy cream in a separate bowl until well combined.

Once the cake has cooled, poke holes all over the surface using a fork or skewer.

Slowly pour the milk mixture evenly over the cake, making sure it soaks into every crevice. You might think it’s too much, but don’t worry – the cake will absorb it all!

Refrigerate the cake for at least 2 hours or overnight. The longer it chills, the more flavorful and moist it becomes!

In a mixing bowl, whip 1 cup of heavy whipping cream with 2 tbsp of powdered sugar and ½ tsp vanilla extract until soft peaks form.

Spread the whipped cream evenly over the cake once it’s chilled.

Slice and serve! You can top the cake with fresh fruit like strawberries or berries for an extra pop of flavor. Enjoy the creamy, decadent layers of this irresistible dessert!