1 stick (4 ounces) unsalted butter, at room temperature, plus more for the pan
1 1/4 cups cake flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 cups sugar
1/3 cup vegetable oil
4 egg yolks, at room temperature (when separating the eggs, set aside 2 of the whites to use below)
3 whole eggs, at room temperature
1 tablespoon vanilla extract
1/2 cup buttermilk
2 egg whites, at room temperature
Brown Butter Icing:
3 sticks (12 ounces) unsalted butter
1 1/2 pounds (about 5 cups) powdered sugar, sifted, plus more if needed
Heavy cream or milk, for thinning, if needed
2 pints blueberries
2 pints raspberries
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