Preheat the oven to 350 degrees, grease and flour three 8x2 inch round pans.

In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside

In another bowl, add the buttermilk, oil, and vanilla. Set aside.

In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.

Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).

Do not mix above medium speed or over mix the cake batter.

Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.

Using a spoon or spatula mix by hand the mascarpone, powdered sugar and vanilla and cinnamon. Fold in the chocolate chips. Refrigerate until ready to use.

For the Cinnamon Whipped Cream

Chill the mixing bowl and whisk attachment in the freezer for about 10 minutes. Add the cream, powdered sugar and cinnamon to the chilled bowl. With the mixer on medium speed beat until stiff peaks form. Watch the entire time as this can happen in just a few minutes.

Assembly

After filling our vanilla cake layers with the mascarpone filling, we frosted the cake with the cinnamon whipped cream frosting. Before pressing the pirouettes into the sides of the cake, we first trimmed them down with a serrated knife so they wouldn't be as tall. This is an optional step.

Then, we used a french piping tip to pipe stars around the top edge of the cake which we garnished with chocolate chips. Any large star tip will do. We used a Wilton 8B.