Ingredients
- 2 1/3 cups flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 1/4 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter room temp
- 1/2 cup oil
- 3 eggs room temp
- 1 tbsp pure vanilla extract
- 1 cup milk room temp
- 1 tsp lemon juice
- 1/2 cup yogurt room temp
- Fresh strawberries sliced
- Fresh blueberries
- Fresh blackberries
- Fresh raspberries
- 1 tbsp apricot jam
Chantilly Frosting
- 3 cups heavy whipping cream
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 8 ounces cream cheese room temp
- 8 ounces mascarpone cheese room temp
Method
- Preheat the oven to 350°F. In a large bowl, sift all dry ingredients together.
- Add the milk, lemon juice, and yogurt together in a separate bowl and set aside.
- In a stand mixer, add the sugar, brown sugar, butter, and oil. Whisk together until creamy and light, about 3 minutes. Add in the vanilla and eggs, one at a time, until fully incorporated before adding the next. Slowly add in 1/3 of the dry ingredients and mix on low until just incorporated, then add in 1/2 of the milk mixture. Repeat with the flour mixture and the remaining milk mixture. Mix until just incorporated, being careful not to over-mix the batter.
- Using three 8-inch cake pans, grease the pans with butter. Line them with parchment paper and grease the parchment. Evenly distribute the batter into each pan and tap the pans on the counter. Bake for 30 minutes or until the cakes are springy and done. Set the cake pans on a cooling rack and let them cool for 10 minutes. Then, invert the cakes to remove them. Allow the cakes to cool completely before icing.
- Add the heavy whipping cream, vanilla extract, almond extract, and powdered sugar to the bowl of a stand mixer. Using the whisk attachment, whip until stiff peaks form. In a separate bowl, whisk the cream cheese and mascarpone cheese together until creamy. Add the cream cheese mixture into the whipped cream and beat until creamy and fluffy. Chill until ready to use.
- Assemble the cake by layering cake, frosting, berries, cake, frosting, berries, and cake. Frost the entire cake and top with additional berries. Heat 1 tablespoon of apricot jam in the microwave for 10 seconds. Brush the jam over the berries to give them a shine. Store the cake in the refrigerator.