11/2 cups all-purpose flour
1 tsp. baking powder
1/2 cup unsalted butter or margarine
2 cups white sugar, divided
11/2 tsp. vanilla extract, divided
2 cups whole milk
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) can evaporated milk
11/2 cups heavy whipping cream
Preheat the oven to 350°F.
Grease and flour one 9x13-inch baking pan. Sift flour and baking powder together in a medium-size bowl, then set aside. Cream the butter or margarine and sugar together until fluffy. Add the eggs and 1/2 teaspoon vanilla extract; beat well. Add the flour mixture to the butter mixture two tablespoons at a time, and mix until well blended. Pour the batter into prepared pan.
Transfer to the oven and bake for 30 minutes. Pierce the cake several times with a fork to check doneness.
While the cake is cooling, combine the whole milk, condensed milk, and evaporated milk. Pour over the top of the cooled cake.Whip together the whipping cream, the remaining cup of the sugar, and the remaining teaspoon of vanilla until thick. Spread over the top of cake. Refrigerate the cake for at least an hour before serving. Covered, it will keep for up to two days in the refrigerator.