Naked Vanilla Cake with Mascarpone and Berries

Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch cake pans and line the bottoms with parchment paper rounds. (Prep time: 5 minutes)

In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 5 minutes. (Mixing time: 5 minutes)

Add the eggs one at a time, beating well after each addition. (Mixing time: 3 minutes)

Gradually sift in the self-rising flour and mix until just combined. Be careful not to overmix. Stir in the vanilla extract. (Mixing time: 3 minutes)

Divide the batter evenly between the prepared cake pans. (Prep time: 2 minutes)

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35-40 minutes. (Bake time: 35-40 minutes)

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (Cool time: 10 minutes)

While the cakes are cooling, prepare the mascarpone cream. In a large bowl, beat the cold heavy cream, cold mascarpone cheese, 2 tablespoons of granulated sugar, and 1 teaspoon of vanilla extract until smooth, creamy, and thick peaks form. (Mixing time: 5 minutes)

Cover the bowl with plastic wrap and refrigerate the mascarpone cream until ready to assemble the cake. (Chill time: 30 minutes)

Once the cakes are completely cooled, use a long serrated knife to carefully slice each cake in half horizontally, creating four layers. (Prep time: 5 minutes)

Set aside a handful of the most beautiful raspberries and blackberries for garnish. Gently combine the remaining raspberries, blackberries, and strawberries in a bowl. (Prep time: 3 minutes)

Place one cake layer on a serving platter or cake stand. Spread evenly with one-third of the mascarpone cream and top with one-third of the berry mixture. (Assembly time: 5 minutes)

Repeat with the remaining cake layers, mascarpone cream, and berry mixture, ending with a final layer of berries. (Assembly time: 10 minutes)

Garnish the cake with the reserved raspberries, blackberries, and fresh mint leaves. Lightly dust the top of the cake with confectioners' sugar. (Assembly time: 5 minutes)