For the Cake: In a large bowl, cream together sugar and softened unsalted butter. Beat in eggs one at a time until well combined. Stir in 1 tablespoon vanilla bean paste (or extract). In a separate bowl, whisk together all-purpose flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup whole milk, mixing until just combined. Pour the batter into a 9x13 baking dish greased with butter. Bake at 350 degrees F for 30 minutes.
For the Cream: In a bowl, whisk together the 12 oz can of evaporated milk, 21 oz sweetened condensed milk, 1 1/2 cups whole milk, 3/4 cup heavy whipping cream, and 1 tablespoon vanilla bean paste (or extract) until well combined.
Assembly: When the cake comes out of the oven, let it cool completely until it reaches room temperature. Then, using a fork, poke holes throughout the cooled cake. Pour the cream mixture evenly into the pan on top of the cake. The cake will absorb all the liquid.
For the Whipped Cream Topping: In a cold bowl with cold beaters, whip 2 cups heavy whipping cream, 1 tablespoon vanilla bean paste (or extract), and 1/2 cup powdered sugar until stiff peaks form.
Finish: Spread the whipped cream topping on top of the absorbed cake. Place the cake in the fridge for no less than 6 hours to chill and allow the flavors to meld. Serve straight from the fridge and enjoy.
