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Fluffy and Nutty Almond Layer Cake Recipe

Name: Fluffy and Nutty Almond Layer Cake Recipe
Total time: 180 min
Yield: 12
Ingredients: For the Cake:; 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); To Finish:; 1 recipe Chocolate Swiss Buttercream or a double batch of American-Style Chocolate Buttercream

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This Fluffy and Nutty Almond Layer Cake is a delightful combination of all-purpose flour, almond flour, sugar, and flavorful extracts. The soft and cool unsalted butter, eggs, and whole milk create a light, moist, and deliciously nutty cake. Top it off with a luscious Chocolate Swiss Buttercream for a decadent finish.