Orange Cake

1. Preheat the oven to 350ºF and prepare three 8-inch round baking pans with non-stick baking spray and parchment paper.
2. In a small mixing bowl combine the flour, baking powder, xanthan gum (if using), and salt, and set aside.
3. In the bowl of a stand mixer or large mixing bowl with an electric handheld mixer, cream the butter, sugar, oil, and orange zest on high speed for 5 minutes or until light and fluffy.
4. Add in the eggs and vanilla extract and mix on high for another 2 minutes.
5. Add in the dry ingredients from step 2 and turn the mixer on low.
6. While the mixer is on low slowly pour in the orange juice and milk. Mix until just combined. Scrape down the sides of the bowl when necessary.
7. Divide the cake batter evenly into the three prepared 8-inch round baking pans and bake for approximately 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and allow to cool on a cooling rack for 10 minutes. Invert the cake layers on the cooling rack and allow them to fully cool. If freezing the cake layers for a later time, wrap tightly with plastic wrap and place in the freezer.

Vanilla Pastry Cream

1. In a medium mixing bowl, combine the egg yolks, egg, sugar, cornstarch, and vanilla extract. Set aside.

2. In a medium pot over medium-high heat bring the milk to a boil.

3. As soon as the milk comes to a boil remove it from the heat and slowly pour half of it into the egg mixture while continually whisking.

4. Pour the tempered egg and milk mixture back into the pot while continually whisking and begin to cook it again over medium heat. The mixture should start to thicken in 1-2 minutes.

5. Allow the mixture to come back to a boil, while still whisking, and boil for another 1-2 minutes.

6. Remove the vanilla pastry cream from the heat and add in the butter. Mix until fully melted and smooth.

7. With a fine-mesh sieve, strain the vanilla pastry cream into a shallow dish and directly cover the surface with plastic wrap.

8. Allow it to fully cool to room temperature before filling the cake.

Orange Buttercream

1. In the bowl of a stand mixer with the paddle attachment cream the butter and orange zest together on high for 5 minutes until light and fluffy. Scrape down the sides of the bowl when necessary.
2. Add in the icing sugar and salt and mix on low until combined.
3. Add in the orange extract and orange gel food color and mix on low until combined.
4. Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.

Cake Assembly

1. Level each fully cooled orange cake layer with a cake leveler or knife if needed.

2. Place one leveled layer of cake on a cake board, plate, and/or cake turntable and top with approximately 2 cups of orange buttercream.

3. Pipe a buttercream border around the edge and fill with approximately ¾ cup of vanilla pastry cream.
4. Place another layer of leveled orange cake on top and very gently apply a thin coat of buttercream to all of the cake. If the cake feels unstable or the buttercream is soft, stop here and chill the cake for 15 minutes.
5. Remove the cake from the fridge and repeat step 3. Top with the remaining orange cake layer and apply a thin coat of buttercream all over the exposed cake. Refrigerate for 20 minutes.

6. Cover the cake with a final layer of buttercream and smooth the sides and top with a cake smoother and/or offset spatula.

7. Decorate the cake as you please. I topped the cake with some sugar cookies and piped a Wilton 1M swirl in between each cookie. Enjoy!

8. Store leftover cake in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.