Ingredients:

For the Cake Layers:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 cup whole milk, room temperature
For the Mascarpone Frosting:
16 oz mascarpone cheese, softened
2 cups heavy cream, chilled
3/4 cup powdered sugar
1 tablespoon vanilla extract

For the Berry Filling:

3 cups mixed fresh berries (such as raspberries, blueberries, and strawberries), washed and dried
1/4 cup granulated sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
For Garnish:
Additional fresh berries for decoration

Instructions:

1. Prepare the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper for easier removal.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
2. Make the Mascarpone Frosting:
In a mixing bowl, beat the softened mascarpone cheese until smooth.
In a separate bowl, whip the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the mascarpone cheese until well combined. Refrigerate until ready to use.
3. Prepare the Berry Filling:
In a saucepan, combine the mixed berries, granulated sugar, lemon juice, and cornstarch.
Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture thickens slightly, about 5-7 minutes.
Remove from heat and let the berry filling cool completely.
4. Assemble the Cake:
Place one cooled cake layer on a serving plate or cake stand.
Spread a layer of the mascarpone frosting over the top of the cake layer.
Spoon a portion of the cooled berry filling over the frosting, spreading it out evenly.
Repeat with the remaining cake layers, mascarpone frosting, and berry filling.
Frost the top and sides of the assembled cake with the remaining mascarpone frosting.
Garnish the top of the cake with additional fresh berries as desired.
5. Chill and Serve:
Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the frosting to set.
Slice and serve your delicious Berry Mascarpone Layer Cake, and enjoy the delightful combination of creamy mascarpone, sweet berries, and tender cake layers!
Prep Time: 30 minutes | Bake Time: 25-30 minutes | Chill Time: 1 hour | Total Time: Approximately 2 hours | Servings: Makes 12-16 slices