• Make the Cake: Preheat oven to 325 degrees F.
• Lightly grease a baking dish; set aside.
• In a medium bowl, whisk together the flour, baking powder and salt; set aside.
• Using an electric mixer, beat the butter, sugar and vanilla extract on medium speed for 8 to 10 minutes, or until very pale and creamy.
• Scrape down the sides of the bowl.
• Add the eggs, one at a time, beating well after each addition.
• Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined.
• Stir the batter with a rubber spatula to ensure all of the ingredients are incorporated.
• Transfer the cake batter to the prepared baking dish and bake until a skewer inserted into the center comes out clean, 40 to 50 minutes.
• Allow the cake to cool completely in the pan.

Make the Three- Milk Mixture:

• Using a skewer, poke holes all over the top of the cake.
• In a large pitcher, whisk together the whole milk, sweetened condensed milk, buttermilk, dulce de leche, and vanilla extract until combined.
• Very slowly, pour the milk mixture all over the cake.
• Refrigerate the cake for at least 3 hours, or overnight, ensuring that all of the milk mixture is absorbed.
• Remove the cake from the springform pan and place on a serving plate.

Finish with Topping:

• Place the cream in a large bowl and either by hand or using an electric mixer, whip on medium speed until soft peaks form.
• Spread the whipped cream on top of the cake, then drizzle and swirl the dulce de leche into the whipped cream.
• Enjoy!!