In a large mixing bowl, combine 2 cups of all-purpose flour, 2 tablespoons of baking powder, a pinch of salt, and 1 cup of granulated sugar. In a separate bowl, beat together 3 eggs, ½ cup of melted unsalted butter, and 1 cup of milk until smooth and well blended. Gradually mix the wet ingredients into the dry mixture, stirring until just combined to create a fluffy batter.

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. Pour the cake batter into the prepared pan, using a spatula to spread it evenly. Bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the cranberry sauce by combining 2 cups of fresh cranberries and 1 cup of sugar in a saucepan over medium heat. Cook for about 10 minutes, stirring gently until the cranberries burst and the mixture thickens slightly. Remove from heat and let the sauce cool.

Once the cake is out of the oven, cool for about 10-15 minutes. Use the end of a wooden spoon or a skewer to poke holes all over the surface of the cake.

Pour the warm cranberry sauce evenly over the cake, ensuring it seeps into the holes. Allow the cake to absorb the sauce for about 10 minutes.

Cover the cake with plastic wrap or foil and refrigerate for at least 2 hours or overnight.

Just before serving, whip 1 cup of heavy cream with a teaspoon of vanilla extract until soft peaks form, then spread over the chilled cake.