Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. In a large bowl, whisk together cake flour, sugar, baking powder, baking soda, and salt.
3. Add softened butter, buttermilk, vegetable oil, eggs, vanilla, and almond extract. Mix on low speed until ingredients are just combined, then beat on medium-high for 2 minutes until smooth.
4. Divide batter evenly among pans and bake for 22–26 minutes, or until a toothpick inserted comes out clean. Let cakes cool completely.

Make Berry Syrup

1. In a small saucepan, heat water and sugar until fully dissolved.
2. Remove from heat and stir in berry jam until smooth. Let cool.

Make Chantilly Cream

1. In a chilled bowl, whip cold heavy cream, sugar, and vanilla until soft peaks form.
2. Add mascarpone and gently fold or whip on low until fully incorporated and fluffy.

Assemble & Decorate

1. Brush cooled cake layers with berry syrup.
2. Spread Chantilly cream between each layer and over the top and sides.
3. Decorate with chopped strawberries, raspberries, blackberries, and blueberries on top.
4. Chill the cake for at least 1 hour before serving for best texture and flavor.