For the Cake
Preheat the oven to 350° F. Butter a 9x13 inch cake pan and set aside.
In a medium mixing bowl add the flour, baking powder, and salt and whisk to combine. Set aside.
In a large mixing bowl or bowl of a stand mixer, add the eggs and sugar. Beat on medium speed until pale and fluffy, about 10 minutes. Add in the vanilla and mix just until combined.
Add half of the flour mixture to the egg mixture and beat just until combined. Mix in the whole milk until combined and then mix in the rest of the flour mixture until just combined.
Pour the batter into prepared cake pan and bake for 25-30 minutes or until cake springs back when lightly touched. Allow to cool for 45 minutes.
For the Filling
While the cake is cooling prepare the filling. Add the sweetened condensed milk, evaporated milk, heavy cream, ground cinnamon, and nutmeg to a medium mixing bowl and whisk until well-combined.
When the cake has cooled use a fork to pierce the entire surface of the cake. Gently pour the filling over the cake.
For the Topping
Add the heavy cream and sugar to the bowl of a stand mixer and beat on high speed for 7-10 minutes, or until fluffy and somewhat stiff. Add in the clear vanilla extract and gently combine with a rubber spatula. Spread the topping over the cake.
Cover and chill the cake in the refrigerator for 2 hours or overnight before slicing and serving. Top with fresh berries and/or a sprinkle of ground cinnamon right before serving.
Calories: 463kcal | Carbohydrates: 56g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 162mg | Potassium: 357mg | Fiber: 1g | Sugar: 42g | Vitamin A: 903IU | Vitamin C: 2mg | Calcium: 246mg | Iron: 1mg