Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish to prevent sticking.
Cream together the butter and sugar in a large bowl until light and fluffy. This should take about 3-5 minutes.
Add the eggs one at a time, beating well after each addition for a smooth batter.
Mix the dry ingredients: In another bowl, whisk together flour, baking powder, and salt.
Gradually combine the dry ingredients with the creamed mixture, ensuring everything is well incorporated.
Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Prepare the milk mixture: While the cake is baking, whisk together the evaporated milk, sweetened condensed milk, and heavy cream in a separate bowl.
Once the cake is baked, let it cool for about 10 minutes, then poke holes all over the top with a fork.
Pour the milk mixture over the warm cake slowly, allowing it to soak in for maximum flavor.
Refrigerate the cake for at least 4 hours or overnight so it can absorb all the milk goodness.
Before serving, whip the heavy cream with vanilla extract until stiff peaks form, then spread over the chilled cake.
Optional: Garnish with whipped cream and cherries to add a festive touch!
