Preheat your oven to 350°F (175°C).

Grease a 9x13 inch baking dish with butter or non-stick spray.

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

In a large bowl, beat the eggs and sugar until light and fluffy, about 5 minutes.

Add the milk and vanilla extract to the egg mixture, mixing until combined.

Gradually fold in the flour mixture until just combined.

Pour the batter into the prepared baking dish and smooth the top. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Once cooled, poke holes all over the cake using a fork.

In a bowl, combine the evaporated milk, sweetened condensed milk, and whole milk.

Slowly pour the milk mixture over the cake, ensuring it seeps into the holes. Let it sit for at least an hour in the refrigerator.

In another bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Spread the whipped cream over the soaked cake.