Preheat the oven to 350°F (175°C).

Grease a 9x13 inch baking dish with butter or cooking spray.

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

In a separate bowl, beat the eggs and granulated sugar with a mixer until pale and fluffy, about 5 minutes.

Add 1 teaspoon vanilla extract to the egg mixture and mix to combine.

Slowly add the flour mixture to the egg mixture alternately with whole milk, mixing just until combined.

Pour the batter into the prepared baking dish and bake for 25 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean.

While the cake bakes, whisk together the sweetened condensed milk, evaporated milk, and whole milk in a bowl.

Once the cake is cool, poke holes all over the surface with a fork or skewer, then slowly pour the milk mixture over the cake.

Refrigerate the soaked cake for at least 2 hours to allow it to absorb the milk mixture.

In a chilled bowl, whip the heavy cream with the powdered sugar and 1 teaspoon vanilla extract until soft peaks form, about 3 minutes.

Spread the whipped cream evenly over the soaked cake, then chill the cake for an additional 1 hour before serving.