Step 1

Preheat the oven to 350F, and spray three 8-inch cake pans with non-stick spray.

Step 2

In a large bowl, sift together the flour, sugar, baking powder and salt.

Step 3

Separately, whisk together the eggs, milk, orange juice, oil, extracts and orange zest.  Add the wet ingredients to the dry and whisk well for 30-60 seconds, until well combined.

Step 4

Divide the batter between the pans.  Bake on the center oven rack for about 28-30 minutes, until a cake tester comes out clean and the centers of the cakes spring back when lightly touched.

Step 5

Set the pans on a cooling rack, cover loosely with a clean kitchen towel and cool completely before frosting.

Step 6

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth.

Step 7

With the mixer on low, gradually add the powdered sugar, meringue powder, salt, extracts and orange zest, mixing to combine.

Step 8

Increase speed to medium and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy, adding the milk as needed for desired consistency.

Step 9

Remove the cooled cakes from the pans.  Stack and fill the cakes, then frost all over with a thin crumb coat of buttercream.  Chill 20 minutes.  Frost with a final coat of buttercream.  Garnish with the dried orange slices.