1
Preheat your oven to 350°F.
2
In a large bowl, whisk together cake flour, baking powder, and salt until evenly distributed.
3
Using a stand mixer with paddle attachment, cream the room temperature butter for 1 minute on medium speed.
4
Gradually add granulated sugar and beat for 4 minutes until light and fluffy.
5
Add eggs one at a time, scraping the bowl down after each addition to ensure proper incorporation.
6
Mix in the vanilla extract until combined.
7
On low speed, alternate adding the flour mixture in thirds with the vegetable oil and milk in portions until combined with only a few flour streaks remaining.
8
Stop the mixer and finish combining by hand to avoid overmixing, which would affect the cake's texture.
9
Divide the batter evenly between two greased 9-inch cake pans lined with parchment paper.
10
Wrap cake strips around the edges of the pans to prevent doming and ensure even baking.
11
Bake for 40 to 45 minutes until the tops are golden, set, and the edges pull away from the sides.
12
Once cooled, heat the jam with water in the microwave for 15 to 30 seconds, then stir and set aside.
13
Combine fresh blueberries, raspberries, and sliced strawberries in a bowl with lemon zest and juice, then set aside.
14
Using a stand mixer, combine room temperature cream cheese and mascarpone cheese for about 30 seconds.
15
Add powdered sugar in small amounts on low speed, scraping the bowl down, then increase to medium for 30 seconds.
16
In a separate bowl, whip cold heavy cream with vanilla extract until stiff peaks form.
17
Gently fold the whipped cream into the mascarpone mixture by hand until fully combined.
18
Using a serrated knife, carefully split the cooled cake layers in half to create four thinner layers.
19
Place the first cake layer cut-side up on a serving plate and spread with about one-third of the jam mixture.
20
Spread approximately three-quarters cup of the mascarpone frosting on top and smooth evenly.
21
Scatter about one-third of the fresh berries on top.
22
Place the second cake layer on top and gently press. Repeat the jam, frosting, and berry layers.
23
Add the third cake layer in the same manner, using the remaining jam, frosting, and berries.
24
Top with the final cake layer.
25
Apply a thin crumb coat of about one cup of frosting over the entire top and sides of the cake.
26
Load a piping bag with a large round tip, then pipe rosette or petal shapes over the entire cake surface for decoration.
27
Garnish the top of the cake with fresh berries and additional frosting if desired.
28
Refrigerate for at least 2 hours before slicing and serving.
PrimedTableBETA
