FOR THE CAKE: Preheat the oven to 350°F. Lightly oil and flour a 13x9-inch metal pan and set aside.

Whisk together the cake flour, baking powder, and salt in a medium mixing bowl and set aside.

In a separate bowl, beat the butter until fluffy. Continue mixing while gradually adding sugar over 1 minute.

Add the eggs, 1 at a time, and mix to thoroughly combine.

Add the vanilla extract and mix to combine.

Add the flour mixture to the batter in 3 batches and mix just until combined.

Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200°F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

FOR THE GLAZE: Whisk together the evaporated milk, sweetened condensed milk, and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

FOR THE TOPPING: Place the heavy cream, sugar, and vanilla in a bowl and whisk together on low until stiff peaks are formed. Then whisk faster until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.