Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together cake flour, baking powder, and salt.
- Cream butter until smooth, then gradually add granulated sugar and beat until fluffy.
- Add eggs one at a time, mixing well after each addition, then add vanilla extract.
- Gradually mix in dry ingredients alternately with vegetable oil and milk until combined.
- Divide batter between prepared pans and bake for 40-45 minutes or until golden and a toothpick comes out clean.
- Allow cakes to cool in pans for 20 minutes, then turn them onto a wire rack to cool completely.
- In a small saucepan, combine berry jam and water over low heat until smooth.
- Combine fresh berries with lemon zest and juice, tossing gently.
- Beat together mascarpone and cream cheese until smooth, then add powdered sugar and mix until fluffy.
- Whip heavy cream until stiff peaks form, then fold into cheese mixture.
- Slice each layer of cake horizontally into two layers to create four layers total.
- Assemble the cake by layering berry jam, frosting, and fresh berries between layers.
- Frost the top and sides of the cake with remaining frosting, and garnish with extra berries.
- Cover and refrigerate for at least 2 hours before serving.
Nutrition
Notes
For best results, use fresh berries and chill your cream before whipping.