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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Coat an 8-inch round cake pan with butter and flour, tap out the excess flour, and set the pan aside.
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3
Combine measured flour, baking powder, and salt in a medium bowl and whisk until evenly combined; set aside.
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4
Place measured butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color and fluffy, about 3 to 5 minutes.
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5
Add sugar and continue to beat on medium high until white in color and the texture of wet sand, about 3 minutes more.
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6
Add eggs one at a time, letting each incorporate fully before adding the next.
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7
Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
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8
With the mixer on low, add half of the flour mixture.
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9
Mix just until incorporated, then add milk and continue mixing until smooth.
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10
Add the rest of the flour mixture, mixing just until incorporated, about 2 minutes more.
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11
Scrape the batter into the prepared cake pan.
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12
Bake until a cake tester inserted into the center comes out clean, about 40 minutes.
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13
Transfer to a wire rack to cool, about 15 minutes.
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14
Run a knife around the perimeter of the cake and turn out onto the rack, right side up, to cool completely.
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15
Meanwhile, make the filling.
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16
Place mascarpone in the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed until smooth, about 1 minute.
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17
Add cream, sugar, and almond extract, increase speed to medium high, and whip until ingredients are combined and firm peaks form, about 15 seconds more.
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18
Cover and refrigerate until ready to use.
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19
Slice cake in half horizontally using a serrated knife.
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20
Divide filling evenly between the cut side and the top of the cake.
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21
Divide berries evenly over the filling.
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22
Stack cakes on top of each other and serve.
