Fluffy and Nutty Almond Layer Cake Recipe

Ingredients (12)

• 11 1/4 ounces all-purpose flour (about 2 1/2 cups, spooned; 320g)
• 6 ounces almond flour, see note (about 1 3/4 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)
• 1/2 ounce vanilla extract (about 1 tablespoon; 15g)
• 1/2 ounce pure almond extract (about 1 tablespoon; 15g), more or less to taste
• 1/4 ounce rose water, optional (about 1 1/2 teaspoons; 7g)
• 15 ounces whole milk (about 2 cups minus 2 tablespoons; 425g), brought to about 65°F (18°C)
• 1 recipe Chocolate Swiss Buttercream or a double batch of American-Style Chocolate Buttercream