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Export 12 ingredients for grocery delivery
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.
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