Preheat oven to 350°F.
Using a KitchenAid stand mixer with flat beater attachment, cream butter and sugar for five minutes.
Next, add eggs one at a time and mix until smooth.
In a separate bowl, mix together dry ingredients (flour, salt, and baking powder).
In another container, whisk together milk, oil, and 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.
While the cakes are cooling, make the chantilly cream. Using a KitchenAid 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…
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.
Gently fold whipped cream into cream cheese/mascarpone mixture just until smooth.