Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.

In a stand mixer bowl, beat the eggs on medium speed until foamy.

Add sugar one tablespoon at a time, beating continuously until the mixture has doubled in volume and is pale and fluffy—about 10 minutes.

Add vanilla, milk, and oil. Beat again for 30 seconds to 1 minute until just combined.

Sift in flour, baking powder, and salt. Gently fold using a spatula until smooth and combined—don’t overmix.

Pour the batter into the prepared pan and bake for 20–30 minutes, or until golden and a toothpick inserted comes out clean.

Allow the cake to cool in the pan for 20 minutes.

In a large bowl, whisk together 2 cups heavy cream and 3 cups whole milk.

Once the cake has cooled slightly, poke holes all over using a fork or toothpick.

Slowly pour the milk mixture evenly over the cake, allowing it to soak in.

Refrigerate for at least 30 minutes to absorb.

In a heavy-bottomed saucepan over low heat, add the sugar and let it melt undisturbed.

As it starts to melt and clump, gently stir with a wooden spoon to help it along.

Once fully melted and amber in color, carefully whisk in the heavy cream and water—it will bubble up.

Remove from heat and stir in the butter until smooth.

Let the caramel cool to room temperature before using.

Once the cake has chilled slightly and absorbed the milk, drizzle the cooled caramel over the top. Tilt the pan to help it spread naturally—avoid spreading with a spoon.

Transfer the melted white chocolate to a piping bag or zip-top bag with the tip cut off. Pipe straight lines across the surface.

Using a toothpick, drag it through the lines perpendicular to the direction you piped—alternating directions to create a feathered effect.

Cover the cake and refrigerate for at least 4 hours, ideally overnight, to set fully.

Slice, serve chilled, and enjoy every creamy, caramel-y bite.