Chantilly Cake

1 . Stage

Preheat oven to 350°. Butter 2 (9") round baking pans. Line pans with parchment. 

2 . Stage

Into a medium bowl, sift flour and baking powder. Whisk in salt. 

3 . Stage

In a large bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the paddle attachment), beat butter and granulated sugar on medium-high speed, scraping down bowl as needed, until light and fluffy, about 4 minutes.

4 . Stage

Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts and beat until fully combined.

5 . Stage

Add one-third of dry ingredients and beat on low speed until just barely combined. Add oil and half of milk; beat until combined. Beat in another one-third of dry ingredients, followed by remaining milk. Fold in remaining dry ingredients.

6 . Stage

Divide batter between prepared pans; smooth tops. Bake cakes until golden brown and a tester inserted into the center comes out clean, 35 to 40 minutes.

7 . Stage

Let cool in pans 15 minutes. Invert onto a wire rack and let cool completely.

8 . Stage

In a large bowl, using handheld mixer, beat cream, vanilla, and salt on medium-high speed until soft peaks form, about 2 minutes.

9 . Stage

In another large bowl, using handheld mixer, beat cream cheese and mascarpone on medium-high speed until smooth, light, and fluffy, about 3 minutes. Scrape down sides of bowl. Add one-third of confectioners' sugar and slowly beat to combine. Continue to add remaining confectioners' sugar in 2 batches, scraping down sides of bowl as needed, until incorporated. Continue to beat on medium-high speed until smooth and creamy, about 2 minutes more.

10 . Stage

Using a rubber spatula and working in 2 batches, fold whipped cream into cream cheese mixture.

11 . Stage

Using a serrated knife, cut off tops of cakes so surface is flat, if needed. Cut each cake in half horizontally. Place one cake on a platter or cake stand. Using an offset spatula, spread 3 tablespoons jam all the way to the edges. Top with about 1 cup frosting and spread, leaving a 1/2" border. Top with one-quarter of berries, gently pressing into cream. Top with another cake half. Gently press on cake to distribute frosting and help the layers stick together. Repeat process 2 more times.

12 . Stage

Using an offset spatula, spread frosting over top and sides of cake. If desired, add a few swooshes. Top with remaining berries.

13 . Stage

Refrigerate cake at least 4 hours or up to overnight. Let sit at room temperature 20 minutes before slicing.