Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter.

In a bowl, whisk together 1 cup all-purpose flour and 1 tsp baking powder.

In a separate bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer until light and fluffy.

Add 3 large eggs one at a time to the butter mixture, mixing well after each addition, then stir in 1 tsp vanilla extract.

Alternate adding the flour mixture and 1 cup whole milk to the wet ingredients, beginning and ending with the flour mixture, mixing until smooth.

Pour the batter into the prepared baking dish and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake cools, combine 1 can evaporated milk, 1 can sweetened condensed milk, and 1 cup heavy cream in a bowl to create the tres leches mixture.

Once cooled, poke holes all over the cake with a fork and pour the milk mixture evenly over the top. Let the cake absorb the liquid for at least 4 hours or overnight.

Whip remaining heavy cream until stiff peaks form, spread over the soaked cake, then sprinkle with crushed Oreos and drizzle with chocolate syrup if desired.