Fluffy and Nutty Almond Layer Cake

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Sir Backs

subheading: For the Cake:

11 ¼ ounces all-purpose flour (about 2 ½ cups, spooned; 320g)

6 ounces almond flour, see note (about 1 ¾ cup; 170g)

15 ounces plain or lightly toasted sugar (about 2 cups plus 1 tablespoon; 425g)

4 teaspoons baking powder

2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

8 ounces unsalted butter (16 tablespoons; 225g), soft but cool, about 60°F (16°C)

3 large eggs, brought to about 65°F (18°C)

½ ounce vanilla extract (about 1 tablespoon; 15g)

½ ounce pure almond extract (about 1 tablespoon; 15g), more or less to taste

¼ ounce rose water, optional (about 1 ½ teaspoons; 7g)

15 ounces whole milk (about 2 cups minus 2 tablespoons; 425g), brought to about 65°F (18°C)

subheading: To Finish:

1 recipe Chocolate Swiss Buttercream or a double batch of American-Style Chocolate Buttercream

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