Vanilla buttermilk cake

1. Preheat the oven to 329°F / 165°C and line three 6-inch pans with parchment.
2. Mix and sift the flour, baking powder, baking soda, and salt; set aside.
3. Beat the softened butter and sugar for 3–5 minutes until pale and creamy.
4. Add vanilla, then add the eggs one by one on medium-low speed.
5. Whip on medium-high for about 5 minutes until fluffy.
6. Fold in the dry ingredients and buttermilk, alternating, until just combined.
7. Divide the batter into 3 pans and bake for about 30 minutes, until a toothpick comes out clean.
8. Cool the cakes in the pans, then transfer to a wire rack.

Mascarpone frosting

1. Place mascarpone, heavy cream, powdered sugar, and vanilla in a large bowl.
2. Whip on medium speed for about 3 minutes until thick and smooth.
3. Chill until assembling.

Assemble the cake

1. Trim the tops for flat layers.
2. Place the first cake layer on a stand.
3. Spread mascarpone frosting inside, add berries, and cover with a thin layer of frosting.
4. Repeat with the second and third layers.
5. Apply a thin crumb coat for the semi-naked finish.
6. Decorate with fresh berries and chill 1 hour before serving.