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Preheat the oven to 350°F.
Grease and flour a 9x13 inch baking pan.
In a bowl, mix the flour, baking powder, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually add the flour mixture and milk, alternating between the two.
Pour the batter into the prepared pan and bake for 30-35 minutes.
Once the cake is done, let it cool slightly.
In a separate bowl, combine the sweetened condensed milk, evaporated milk, and heavy cream to make the milk mixture.
Poke holes in the cake with a fork and pour the milk mixture over the cake, allowing it to soak in.
Cover and refrigerate the cake for a few hours or overnight.
Before serving, make the whipped cream topping by whipping the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream over the cake and serve chilled.