Ingredients:

  • 2 1/4 cups (281g) all-purpose flour, plus more for dusting the pans
  • 1 1/2 cups (300g) granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (240ml) milk, room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water
  • 3 cups (720ml) heavy cream, cold
  • 1/2 cup (60g) powdered sugar
  • 2 teaspoons vanilla extract
  • 2 cups (approx. 300g) mixed berries (strawberries, blueberries, raspberries, blackberries), washed and sliced as needed

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans. Line the bottoms with parchment paper rounds.
  2. Whisk together dry ingredients. Add wet ingredients (except boiling water). Mix until just combined. Gradually pour in boiling water; mix until smooth.
  3. Divide batter evenly between prepared pans. Bake until a toothpick inserted into the center comes out clean.
  4. Let cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  5. In a large bowl, beat heavy cream, powdered sugar, and vanilla extract with a mixer until stiff peaks form.
  6. Level the cake layers if needed. Place one cake layer on a serving plate or cake stand. Spread with a layer of Chantilly cream. Arrange a layer of berries on top of the cream.
  7. Place the second cake layer on top of the berries. Spread with Chantilly cream and arrange berries on top.
  8. Frost the entire cake with remaining Chantilly cream, creating swirls and peaks as desired.
  9. Decorate with additional fresh berries.
  10. Chill the cake for at least 30 minutes before serving (This helps the frosting set).