Vanilla Cake:

Cup of Yum
1. Preheat the oven to 350 degrees and butter and flour two 8 inch cake pans.
2. Sift together the flour, baking powder and salt then set aside.
3. To your stand mixer add the butter and sugar and beat them together until light and fluffy on medium speed, 2-3 minutes, then add in the eggs one at a time 15 seconds apart along with the vanilla then lower the speed to low. Add the flour mixture and milk, alternating a little of each at a time.
4. Pour into the cake pans evenly and baked for 25-30 minutes until a toothpick comes out clean.
5. Cool cakes completely before frosting.

Simple Syrup:

1. Add water and sugar to a saucepan, bring to a boil, then reduce to a simmer on medium-low heat.
2. Let simmer for 18-20 minutes until thickened and reduced to a syrup.
3. Let cool.

Chantilly Cream Frosting:

1. Add the cream cheese, mascarpone and powdered sugar to your stand mixer at medium speed for 1 minutes until stiff peaks form. Remove from stand mixer and set aside.
2. Add the heavy cream, the vanilla extract and the almond extract to the stand mixer and beat on high speed until soft peaks form.
3. Add in the mascarpone mixture and beat on medium speed until creamy, 1-2 minutes.

To Finish:

1. To your cake stand add a spoonful of chantilly cream frosting.
2. Level the cakes with a large serrated knife and discard the cake pieces.
3. Cut each layer of the cake into two pieces through the middle horizontally so you have four thin cake layers.
4. Brush off excess crumbs.
5. Brush the simple syrup onto the top of each cake layer.
6. Add the first layer of the cake to the cake stand.
7. Top with 1 cup of chantilly cream frosting, spread evenly.
8. Top with a mixture of berries.
9. Top with the second layer of cake, add 1 cup of frosting, spread. Add 1/2 cup of berries and top with the third and fourth layers.
10. Brush with simple syrup.
11. Frost the cake with half the remaining chantilly cream frosting.
12. Pipe swirly mounds onto the top of the cake.