Ingredients:

  • 2 cups (240 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (240 ml) whole milk
  • 3 large eggs
  • Zest of 2 large oranges
  • 1/4 cup (60 ml) fresh orange juice
  • 2 tsp (10 g) baking powder
  • 1/2 tsp (2 g) salt
  • 1 tsp (5 ml) vanilla extract
  • 1 cup (230 g) unsalted butter, softened
  • 3-4 cups (360-480 g) powdered sugar, sifted
  • 2-3 tbsp (30-45 ml) heavy cream
  • 1 tsp (5 ml) vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour the cake pans.
  3. In a mixing bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, beat softened butter and sugar until light and fluffy.
  5. Add eggs one at a time, mixing well after each addition.
  6. Mix in orange zest, orange juice, and vanilla extract.
  7. Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
  8. Divide batter evenly between prepared cake pans.
  9. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack.
  11. Beat softened butter until creamy, then gradually add powdered sugar and heavy cream until desired consistency is reached. Mix in vanilla and salt.
  12. Place one layer of the cake on a serving plate and spread frosting on top. Add the second layer and frost the top and sides of the cake.