Preheat and prep – Set the oven to 350°F (175°C) and grease a 9x13-inch baking pan. Trust me, you don’t want your cake sticking like your last Tinder date.

Mix the dry stuff – Whisk together flour, baking powder, and salt in a medium bowl. Keep it light; no heavy-handed mixing here.

Whip the eggs and sugar – Beat eggs with sugar until fluffy and pale. Think cloud-like, not pancake batter.

Add milk and vanilla – Gently fold in the milk and vanilla extract. Folding, not beating, is key—you want clouds, not bricks.

Combine dry and wet – Slowly add the flour mixture into the egg mixture. Mix just until combined. No over-mixing, unless you enjoy a dense cake (and who does?).

Bake – Pour batter into your prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Use this time to practice your happy dance.

Cool and poke – Let the cake cool for 10 minutes, then poke holes all over with a fork. Those little holes are what let our “three milks” soak in like magic.

Milk bath time – Combine evaporated milk, sweetened condensed milk, and ¼ cup heavy cream. Slowly pour over the cake, letting it absorb evenly. Don’t rush; patience = perfection.

Chill – Cover the cake and refrigerate for at least 4 hours. Overnight? Even better.

Top it off – Whip the remaining cup of heavy cream with powdered sugar until soft peaks form. Spread over the cake, and add berries or a dusting of cinnamon if you’re feeling fancy.