Serves 1
Directions
- 1Preheat the oven to 350°F.
- 2Line 3 8-inch round pans with parchment paper and grease the sides with cooking spray.
- 3In a stand mixer fitted with the whisk attachment, beat the butter and oil on low speed until combined so the oil doesn’t fly everywhere.
- 4Gradually increase the speed to medium-high and beat until smooth, about 2 minutes.
- 5With the mixer running, slowly pour in the granulated sugar and continue to beat on medium-high speed until the mixture is light, fluffy, and turns a very pale yellow color, about 2 minutes.
- 6Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs, vanilla and almond extract.
- 7Beat on medium-high speed until the mixture is light and fluffy, about 2 minutes.
- 8In a separate mixing bowl, whisk together the flour, baking powder, and salt.
- 9With the mixer on low speed, alternate adding in the dry ingredients and the milk in 3 additions.
- 10Divide the cake batter evenly between your prepared pans, bake for 25 to 30 minutes.
- 11Place the cakes on a cooling rack and allow them to cool slightly.
- 12To remove from the pan, drag a butter knife around the edge of the cake, then carefully flip the cakes out onto a cutting board, peel away the parchment paper, and re-invert it, right-side up onto a cooling rack to cool completely.
- 13Once the cake has cooled, make the berry syrup. Combine the water and sugar in a microwave safe bowl and microwave on high for 1 minute.
- 14Stir until the sugar is melted completely into the water.
- 15Add the jam and lemon zest and stir to combine.
- 16Set aside to cool.
- 17Next, make the frosting. In a stand mixer fitted with the whisk attachment, cream together the mascarpone and cream cheese until completely smooth, about 45 seconds.
- 18Add the powdered sugar and heavy whipping cream and beat on low speed gradually increasing to high until soft peaks form.
- 19Add the vanilla, almond extract and salt.
- 20Beat until medium peaks form, keeping an eye on the frosting the whole time.
- 21Assemble the cake. Place the first cake down on a cake stand to serving plate.
- 22Dip a pastry brush into the berry syrup and generously dab the syrup into the top of the cake.
- 23Pipe a thin layer of the chantilly cream all over the top of the cake.
- 24Top with about ⅓ cup of the fresh fruit, gently pressing the berries down into the cream.
- 25Pipe another thin layer of chantilly cream over the top to cover the berries and use an offset spatula to smooth out the top.
- 26Repeat with the second cake layer.
- 27Use the rest of the chantilly cream to frost the top and sides of the cake.
- 28Top with the remaining fruit to garnish and place in the fridge until ready to serve!
Ingredients
- 0.25 cup unsalted butter, at room temperature
- 0.75 cup vegetable oil
- 1.5 cups granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2.67 cup cake flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1.33 cups milk
- 0.25 cup water
- 0.25 cup granulated sugar
- 3 tablespoons mixed berry or raspberry jam
- 0.5 teaspoon lemon zest
- 8 ounces mascarpone, cold
- 4 ounces cream cheese, at room temperature
- 3 cups heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 0.25 teaspoon almond extract
- 1 Pinch salt
- 0.5 cup fresh raspberries, rinsed
- 0.5 cup fresh blueberries, rinsed
- 0.5 cup fresh strawberries, rinsed and quartered
Equipment
oven8-inch round pansparchment papercooking spraystand mixer with whisk attachmentsilicone spatulaseparate mixing bowlcooling rackbutter knifecutting boardmicrowave safe bowlpastry brushcake stand or serving plateoffset spatula
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