Fluffy, moist cake infused with fresh orange zest and juice, topped with creamy orange-infused buttercream frosting.
# The Ingredients You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 ½ cups granulated sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
→ Wet Ingredients
06 - ½ cup unsalted butter, softened
07 - 1 cup buttermilk, at room temperature
08 - 3 large eggs, at room temperature
09 - 1 tablespoon orange zest
10 - 1 teaspoon vanilla extract
11 - ½ cup fresh orange juice
→ Frosting
12 - 1 cup unsalted butter, softened
13 - 4 cups powdered sugar
14 - 2 tablespoons fresh orange juice
15 - 1 teaspoon orange zest
# Step-by-Step Instructions:
01 - Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
03 - In another bowl, beat together the softened butter, buttermilk, eggs, orange zest, vanilla extract, and orange juice until well combined.
04 - Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
05 - Divide the batter evenly between the prepared cake pans and smooth the tops.
06 - Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
08 - Beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the orange juice and zest until smooth and fluffy.
09 - Once the cakes are completely cooled, spread frosting between the layers and over the top and sides of the cake.
