Step 1

Preheat the oven to 350 degrees F. Grease and flour a 9-inch x 13-inch baking pan and set aside.

Step 2

In a small bowl, sift together the flour, baking powder, baking soda, and salt; set aside.

Step 3

In a stand mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time, beating the batter for 30 seconds after each addition. Add the vanilla and beat well.

Step 4

Gently fold the flour mixture into the butter mixture, mixing until just incorporated. Use a rubber spatula to fold the remaining flour in until well blended. Pour the batter into the prepared pan.

Step 5

Bake for 22 to 25 minutes. Immediately use a bamboo skewer to poke the cake all over.

Step 6

Whisk the three kinds of milk together in a large bowl or measuring cup, then pour over the top of the warm cake.

Step 7

Return the cake to the off (but warm) oven for an additional 10 minutes, this helps the milk absorb.

Step 8

Cover that cake and let sit until it reaches room temperature then transfer to the fridge for at least two hours before frosting.

Step 9

Whip the cream, sugar, and vanilla together until stiff peaks form. Spread over the top of the cake, then sprinkle with cinnamon sugar. Keep refrigerated until serving.