• Preheat oven to 350℉.
• In a medium sized bowl, whisk together all-purpose flour (2 ¼ cups), cornstarch (¼ cup), baking powder (1 tablespoon...not teaspoon!), and kosher salt (½ teaspoon). Set aside.
• In a separate large mixing bowl, beat unsalted butter (½ cup, i.e. 1 stick), granulated sugar (1 ½ cups), vanilla extract (2 teaspoons), and almond extract (½ teaspoons) together on high for 2 minutes. If using a stand mixer, use the paddle attachment.
• Add vegetable oil (½ cup) and eggs (3 large) and mix until just combined.
• While the mixer is on low speed, slowly alternate the previously mixed dry ingredients and milk (1 ½ cups) and mix until combined. Don't overbeat.
• Grease and line a 9x13" light-colored aluminum pan with parchment paper. Pour batter into pan and spread until smooth. Bake at 350℉ for 32-38 minutes, or until toothpick comes out clean. Allow to fully cool before adding milk soak and frosting.

  To cool faster, run a knife along the edges of the cake and flip out on a cooling rack.

Make Cake Soak

• In a small bowl, mix together milk (¼ cup) and vanilla extract (⅛ teaspoon). Once the cake is cooled, use a pastry brush or spoon to brush or spoon milk mixture on top and bottom of cake, then place cake back in the pan. It's easiest to use two cooling racks to flip the cake over in order to get the milk on top and bottom. If you don't want to do this step, you can simply brush the milk on top of the cake.

Make Frosting

• In a large mixing bowl, add mascarpone cheese (8-ounces), clear vanilla extract (2 teaspoons), powdered sugar (1 cup), and pinch of salt. Beat on medium speed for 30 seconds. While the mixer is on low speed, slowly pour in the heavy whipping cream (½ cup). Turn the mixer to high and beat for 1 minute, or until frosting is stiff peaks (a light, but firm whipped cream texture). It will look watery at first but will firm up as you beat it.

  If using a stand mixer, use the whisk attachment.

Frost

• Once cake is cooled, frost and top with washed & dried fresh berries. I like to wait until serving to add the berries, otherwise they can get too juicy and leak onto the frosting.

  Note: If you want to get fancy, you can use a large serrated edge to slice the cake in half horizontally, add the cake soak on each site, and then fill with half of the frosting and berries. This is more prone to breaking but is a delicious texture. I only recommend adding the berries to the center if you plan to eat the cake within 2-3 days, as they start to get mushy.
• Store covered in fridge for 3-5 days.