Pioneer Woman Berry Chantilly Cake

Directions

• Prep the pans: Place an oven rack in the center and preheat the oven to 350°F. Spray 3 (8-inch) round cake pans with baking spray and line the bottoms with parchment paper.
• Whisk the dry ingredients: Whisk 4 cups flour, 1/4 cup cornstarch, 1 tablespoon baking powder and 1 teaspoon kosher salt in a medium bowl. Set it aside while you start the batter.
• Cream the butter: Beat 1 cup butter and 2 1/2 cups granulated sugar with the paddle attachment on medium-high for about 3 minutes, until light and fluffy. Then stream in 1/2 cup vegetable oil on low and beat on medium-high for 1 minute until smooth.
• Add eggs and flour: Beat in 3 eggs and 3 egg whites one at a time on medium-low, then add 1 tablespoon vanilla and 1/2 teaspoon almond extract. Gradually beat in the flour mixture in three batches, alternating with 1 1/2 cups buttermilk, just until incorporated.
• Bake the layers: Divide the batter evenly among the pans and bake for 35 to 40 minutes, rotating halfway through. They're done when the edges are golden and a toothpick comes out clean.
• Cool the cakes: Let the cakes cool in the pans for 10 minutes, then turn them out and peel off the parchment. Return them to the racks to cool completely, about 1 hour.
• Whip the frosting: Whip 6 ounces cream cheese, 3 ounces mascarpone, 1 1/2 cups powdered sugar and a pinch of salt on medium-high for 3 to 4 minutes, until smooth and fluffy. Then gradually add 2 1/2 cups heavy cream and 1/2 teaspoon vanilla, whipping 1 to 2 minutes until stiff peaks form.
• Make the filling: Whisk 1/4 cup seedless raspberry jam with 3 tablespoons hot water to make a thin syrup. Combine 1 cup blackberries, 1 cup blueberries, 1 cup raspberries and 1 cup sliced strawberries in a bowl.
• Stack the cake: Level the cakes with a serrated knife if needed, then spread 1 tablespoon frosting on a cake stand to anchor the first layer. Brush it with raspberry syrup, spread 1 cup frosting and add 1 1/4 cups berries. Then repeat with the second layer and set the last cake on top, cut-side down.
• Frost and decorate: Spread the remaining frosting over the top and sides, then smooth it with a bench scraper or offset spatula. Make diagonal swipes up the sides and arrange the remaining berries and 2 halved strawberries in a crescent on top. Then brush them with 1 tablespoon apricot jam if you like a glossy finish.