1-Preheat your oven: Start by preheating your oven to 350°F and preparing two 9-inch pans with grease and flour to ensure the cake releases easily.

2-Mix the dry ingredients: In a bowl, mix the dry ingredients like 3½ cups of unbleached cake flour, 2½ teaspoons baking powder, and ½ teaspoon salt to get an even rise.

3-Beat butter and sugar: Now, in another bowl, beat your 1 cup softened unsalted butter with 2 cups granulated sugar until it’s light and fluffy this step is crucial for a tender texture!

4-Add eggs and vanilla: Add 4 large room-temperature eggs one at a time, followed by 1 tablespoon vanilla extract, then alternate adding the dry mix with 1 cup whole milk and 3 tablespoons vegetable oil to keep the batter smooth.

5-Bake the cake: Pour it into your pans and bake for about 40 minutes, or until a toothpick comes out clean.

6-Prepare the berry filling: While the cake cools, whip up the berry filling by warming ½ cup seedless berry jam with 2 tablespoons water, then mix in sliced fresh strawberries, raspberries, blueberries, and the juice and zest of 1 lemon for a zesty kick.

7-Make the Chantilly cream: For the Chantilly cream, beat 2 containers of mascarpone and 1 block of cream cheese with 3 cups sifted powdered sugar until fluffy, then fold in 2 cups cold heavy whipping cream whipped to stiff peaks along with 1½ teaspoons vanilla extract.

8-Assemble the cake: Layer the cooled cake with the jam mixture, cream, and berries, frost the outside, and chill for at least 4 hours. For more tips on assembling, check out this guide to layering cakes from a trusted source!