Tres Leches Cake

For the cake:

1. Preheat oven to 350° F (325° F for glass). Lightly grease and flour a 9x13-inch pan and set aside.
2. Whisk together cake flour, baking powder and salt in a medium mixing bowl and set aside.
3. Place butter in the bowl of a stand mixer. Using the paddle, beat on medium speed until fluffy, about 1 minute. Reduce speed to low and with the mixer running, very slowly add the sugar. Stop to scrape down the sides of the bowl, if necessary.
4. Add eggs, one at a time, and mix to thoroughly combine.
5. Add vanilla and mix again.
6. Add flour mixture to the batter in three batches and mix until just combined.
7. Transfer batter to prepared pan and spread evenly.
8. Bake 25 to 28 minutes, or until cake is lightly golden and a toothpick comes out clean. Allow to cool for 30 minutes.
9. Poke the top of the cake all over with a toothpick.

For the glaze:

1. Whisk together evaporated milk, sweetened condensed milk and half-and-half in a medium bowl.
2. Once combined, pour the glaze over the cake. Let it keep soaking in as you pour.
3. Cover and refrigerate overnight. (This cake is best baked the day before serving, to give it time to soak up the glaze.)

For the topping:

1. Place heavy cream, powdered sugar and vanilla in the bowl of a stand mixer.
2. Using whisk attachment on low speed, whisk until stiff peaks are formed. Increase mixer to medium speed and whisk until thick.
3. Spread topping onto cake.
4. Cover and refrigerate until serving.