Almond Essence Cake with Chocolate Buttercream

1. Prepare the oven and pans

Adjust the oven rack to the middle position and preheat the oven to 350°F (180°C). Lightly grease three 8-inch anodized aluminum cake pans and line them with parchment paper.

2. Sift and whisk dry ingredients

Sift the all-purpose flour and almond flour into a large bowl. Whisk them together to combine thoroughly, which helps prevent a splotchy crust and ensures an even crumb.

3. Cream butter and sugar

In a stand mixer fitted with a paddle attachment, combine the sugar, baking powder, kosher salt, and butter. Beat on medium speed until the mixture is fluffy and light, about 8 minutes.

4. Add eggs and extracts

Add the eggs one at a time, beating well after each addition. Follow with the vanilla extract, almond extract, and rose water if using.

5. Combine flour mixture and milk

On low speed, add the flour mixture and milk in thirds, alternating between the two and beginning and ending with the flour mixture. Mix until just combined to prevent overmixing.

6. Check batter temperature and fold

Check the batter temperature with a digital thermometer; it should be between 65 and 68°F (18 and 20°C). Gently fold the batter with a flexible spatula to ensure it is evenly mixed.

7. Divide and bake

Divide the batter evenly among the prepared pans, about 20 ounces (565g) per pan. Bake the cakes in the preheated oven until they are puffed, firm, and beginning to brown around the edges, about 35 minutes.

8. Cool the cakes

Cool the cakes in the pans on a wire rack for 1 hour, which helps prevent sticking. Loosen the edges with a butter knife before removing them from the pans.

9. Prepare the frosting

While the cakes cool, prepare your frosting of choice—either Chocolate Swiss Buttercream or American-Style Chocolate Buttercream.

10. Crumb coat and refrigerate

Once the cakes are cool, level them with a serrated knife if necessary. Apply a thin layer of buttercream to the cake, known as a crumb coat, and refrigerate for 30 minutes to lock in any crumbs.

11. Final frosting and decoration

Rewhip the remaining buttercream to restore its creamy consistency, then finish frosting and decorating the cake. For an extra touch, you can garnish with slivered almonds.

12. Serve

Before serving, bring the cake to room temperature, around 70°F (21°C). Slice with a chef’s knife, wiping it clean between cuts for neat slices.