1. Preheat the oven to 350°F (170°C). Prepare a cake pan by lining it with baking paper.

2. In a bowl, mix the dry ingredients: flour, salt, baking powder, and baking soda. Stir until well combined.

3. In a separate bowl, combine the wet ingredients: eggs, milk, vegetable oil, sour cream, and vanilla extract. Mix until well combined.

4. Prepare a third bowl. Cream the butter and sugar using a mixer until light and fluffy.

5. Gradually add the mixture of wet and dry ingredients to the creamed butter. Mix until the batter is smooth.

6. Pour the batter into the prepared cake pan. Bake in the preheated oven for approximately 25 minutes or until a toothpick inserted into the center comes out clean.

7. Allow the cake to cool in the refrigerator for 30 minutes to 1 hour.

8. In a separate bowl, using a mixer, beat together the butter, cream cheese, and mascarpone cheese until light and fluffy. Add the vanilla extract and powdered sugar, and mix until smooth.

9. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

10. Simple syrup: prepare a bowl the dissolve the sugar in hot water then stir until the sugar dissolves

11. Cut the cooled cake horizontally into three layers.

Assemble Cake

1. Place the first layer on a serving platter or cake stand then brush with simple syrup on top. Line the edges with strips of mica roll.

2. On the first layer, arrange sliced muscat grapes around the cake, then spread a portion of the chantilly frosting on the cake.

3. Stack the next cake layer on top and continue layering with muscat grapes and frosting until you've used all three layers.

4. Spread the remaining frosting on the top layer, then decorate with more sliced muscat grapes.

5.  Your cake is now ready to be served!