Berry Chantilly Cake

Ingredients:

• 13 oz bleached cake flour
• 13 oz granulated sugar
• 3 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 8 oz butter (unsalted)
• 2 tsp vanilla extract
• 1 tsp almond extract
• 10 oz whole milk (room temperature)
• 3 oz vegetable oil
• 3 large eggs (room temperature)
• 16 oz cream cheese (softened)
• 8 oz unsalted butter (softened)
• 8 oz mascarpone cheese (softened)
• 22 oz powdered sugar (sifted)
• 1 tsp almond extract
• 1 tsp vanilla extract
• 16 oz heavy whipping cream
• 2 cups fresh or frozen berries
• 2.5 oz sugar
• 1 oz water
• 1 oz cornstarch
• 2 tsp lemon juice
• 2 cups fresh berries (for decoration)
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Instructions:

1. Note: It's VERY important that your cold ingredients are at room temperature or slightly warmed. See video for tips. Heat oven to 350º F/177º C.
2. Place 4oz of the milk and oil in a separate bowl or cup and set aside
3. Combine remaining milk, vanilla extract, almond extract and room temp eggs in a separate measuring cup and set aside
4. Measure out dry ingredients (flour, sugar, baking powder, baking soda, and salt) and place them into the stand mixer bowl.
5. Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.
6. Add milk/oil mixture into the dry ingredients and mix on medium speed (speed 4 on my KitchenAid) and mix for 2 full minutes. Do not skip this step or your cake will not rise. 
7. Add in 1/3 of your milk/egg mixture. Repeat 2 more times until batter is just combined. Don't forget to scrape your bowl. 
8. Divide your cake batter into your cake pans and bake for 25-35 minutes or until a toothpick comes from the center of the cake cleanly.
9. Prepare your berry filling while the cakes are baking.
10. Remove the cake pan from the oven and "tap" it lightly on the counter once to remove air from the cake and keep it from shrinking un-evenly. 
11. Place cakes on a cooling rack and let them cool for about 20 minutes. Then flip them out onto a cooling rack.
12. Place the cakes in the freezer for one hour to cool down before decorating.
13. Cream together the softened butter, cream cheese and mascarpone cheese together until smooth.
14. Add in the powdered sugar and continue creaming until combined
15. Whip the whipped cream to soft peaks. Add in the vanilla and almond extract. Peaks should be firm but not curdled. This happens quickly so watch your cream closely!
16. Fold your cream cheese mixture and whipped cream together to make your frosting.
17. Place the berries in a medium saucepan with the sugar and bring it to a simmer over medium heat.
18. Combine the cornstarch with the cold water to make a slurry. Pour the slurry into the bubbling berries. Add in the lemon juice.
19. Cook a few minutes until the mixture is thick (1-2 minutes). Remove the berries from the heat.
20. Cool berry filling before using.