• Preheat oven to 350°F.
• Using a stand mixer with flat beater attachment, cream butter and sugar for five minutes.
  1 cup unsalted butter, at room temperature, 2 cups granulated sugar
• Next, add eggs one at a time and mix until smooth.
  4 large eggs, at room temperature
• In a separate bowl, mix together dry ingredients (flour, salt, and baking powder).
  1 teaspoon salt, 3 cups cake flour*, 3 teaspoons baking powder
• In another container, whisk together milk, oil, and vanilla extract.
  1 cup whole milk, ¼ cup vegetable oil, 1 ½ teaspoons vanilla extract
• With the mixer running on a slow-to-medium speed, add to the butter/sugar/egg mixture: First add half of the dry ingredients, then the wet ingredients, then the rest of the dry ingredients. Add each just until mixed in…don’t overmix.
• Butter the entire pan, bottom and sides, and place a cut-out sheet of parchment paper in the bottom. Split the batter between TWO 8″ round baking pans.
• Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let completely cool on a baking rack.
• While the cakes are baking, make the syrup. In a small saucepan, heat up jam and water over low heat. Stir frequently for about two minutes, until jam is smooth. Let cool slightly.
  ⅔ cup jam of your choice (I chose raspberry), 2 tablespoons water
• While the cakes are cooling, make the chantilly cream. Using a stand mixer with whisk attachment, whisk together heavy cream and vanilla until stiff peaks. Place the whipped cream in a separate bowl and wash out the mixing bowl. You’re going to need it again in just a minute…
  1 ½ cups heavy cream, 1 teaspoon vanilla extract
• Using a clean mixing bowl, with a flat paddle attachment, beat together cream cheese, mascarpone cheese, and powdered sugar. Mix for 2 to 3 minutes or until smooth.
  8 ounces cream cheese, at room temperature, 8 ounces mascarpone cheese, 2 cups powdered sugar
• Gently fold whipped cream into cream cheese/mascarpone mixture just until smooth.

Assembling Cake

• Now that the cakes are cool, we’re going to cut each one in half, to make four layers. Here’s my trick: Using a knife, carefully cut around the outside of each cake. Then, using unflavored dental floss, pull the floss through the center of the cake to completely slice it in two and set the top piece aside for now.
• Spread ⅓ of the jam onto the top of the first layer. Don’t go all the way to the edges, or the jam might leak out the edges.
• Next, add a layer of chantilly cream.
• Lastly, add some berries on top of the cream.
  About 4 cups of your favorite berries (slice large berries, like strawberries)
• Add your next piece of cake on top and repeat the same steps two more times.
• Finally, spread icing all over the top and sides of the cake and decorate with berries on top.
• Serve and enjoy!