Ingredients

• all-purpose flour - 1 ½ cups
• baking powder - 1 ½ teaspoons
• salt - ½ teaspoon
• unsalted butter - ½ cup
• granulated sugar - 1 cup
• large eggs - 5
• vanilla extract - 1 teaspoon
• whole milk - 1 cup
• sweetened condensed milk - 1 cup
• evaporated milk - 1 cup
• heavy cream - 1 cup
• powdered sugar - 2 tablespoons
• fresh fruit (optional) - for topping

Instructions

1. 1.

   Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

2. 2.

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

3. 3.

   In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. 4.

   Gradually add the dry ingredients to the wet mixture, alternating with the whole milk until just combined.

5. 5.

   Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

6. 6.

   Allow the cake to cool in the pan for 10 minutes, then poke holes all over the top with a fork.

7. 7.

   In a bowl, combine the sweetened condensed milk, evaporated milk, and remaining whole milk. Pour this mixture evenly over the cake, allowing it to soak in.

8. 8.

   Refrigerate the cake for at least 2 hours or overnight for best results.

9. 9.

   Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread it over the cake and top with fresh fruit if desired.