Preheat the oven to 350°F (175°C)
Grease a 9×13-inch baking dish
In a bowl, whisk together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt
In a separate bowl, beat 5 eggs with 1 cup sugar until light and fluffy
Add 1/3 cup whole milk and 1 teaspoon vanilla extract to the egg mixture
Fold the dry ingredients into the wet ingredients until just combined
Pour the batter into the prepared baking dish
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean
Let the cake cool completely
In a bowl, mix 1 can sweetened condensed milk, 1 can evaporated milk, and 1/2 cup heavy cream
Poke holes all over the cooled cake with a fork
Slowly pour the milk mixture evenly over the cake
Cover and refrigerate for at least 4 hours or overnight
Whip 1 cup heavy cream with 2 tablespoons sugar and 1 teaspoon vanilla extract until soft peaks form
Spread the whipped cream over the chilled cake
Slice and serve cold