Tool

• Mixer

• Parchment paper

• Two 9‑inch round cake pans

Ingredients

Vanilla Cake

• 3½ cups unbleached cake flour

• 2½ teaspoons baking powder

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 1 tablespoon vanilla extract

• 3 tablespoons vegetable oil

• 1 cup whole milk, room temperature

Berry Filling

• ½ cup seedless berry jam

• 2 tablespoons water

• 8 ounces fresh strawberries

• 4 ounces fresh raspberries

• 4 ounces fresh blueberries

• Zest + juice of 1 lemon

Chantilly Cream

• 16 ounces mascarpone cheese, room temperature

• 8 ounces cream cheese, room temperature

• 3 cups powdered sugar, sifted

• 2 cups cold heavy whipping cream

• 1½ teaspoons vanilla extract

Direction

Make the Cake

1. Preheat oven to 350°F. Grease two 9‑inch pans, line with parchment, and wrap with baking strips.

2. Sift cake flour and baking powder; whisk in salt.

3. In a mixer, beat butter until creamy (1 minute). Add sugar and beat until light and fluffy (4 minutes).

4. Add eggs one at a time, then vanilla.

5. On low speed, add one‑third of the flour mixture. Mix.

6. Add oil + half the milk. Mix.

7. Add remaining flour and milk, mixing just until combined.

8. Divide batter between pans and smooth tops.

9. Bake 40–45 minutes, until golden and pulling from the sides.

10. Cool in pans 20 minutes, then fully on a wire rack.

Make the Berry Filling

1. Warm jam + water in the microwave (15–30 seconds). Stir smooth.

2. Hull and thinly slice strawberries.

3. Toss strawberries, raspberries, and blueberries with lemon zest and juice.

Make the Chantilly Cream

1. Beat mascarpone + cream cheese until smooth (30 seconds).

2. Add powdered sugar gradually on low; beat until fluffy.

3. In another bowl, whip heavy cream + vanilla to stiff peaks.

4. Fold whipped cream into mascarpone mixture.

Assemble

1. Slice each cake layer horizontally to create 4 thin layers.

2. Place one layer cut‑side up. Spread a thin layer of jam mixture.

3. Add ¾ cup Chantilly Cream and sprinkle fresh berries.

4. Repeat layers.

5. Frost top and sides with a thin layer of Chantilly Cream.

6. Pipe remaining cream decoratively and garnish with berries.

7. Refrigerate at least 2 hours before serving.

Notes

• Proper flour measuring prevents a dense cake — fluff, spoon, and level if not using a scale.

• Cream butter + sugar fully until pale and fluffy; this step determines cake texture.

• Add up to ½ teaspoon almond extract to both cake and cream for a bakery‑style twist.

Nutrition

(per serving)

Calories: 775kcal • Carbs: 106g • Protein: 9g • Fat: 36g
Saturated Fat: 20g • Polyunsaturated Fat: 4g • Monounsaturated Fat: 9g • Trans Fat: 1g
Cholesterol: 150mg • Sodium: 237mg • Potassium: 197mg • Fiber: 2g • Sugar: 74g
Vitamin A: 1193IU • Vitamin C: 16mg • Calcium: 130mg • Iron: 1mg