Step 1

Preheat oven to 180 °C (350°F) (see note 3 if using a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

Step 2

Sift together flour, cornstarch, baking powder and salt. Mix together using a whisk or fork and set aside.

Step 3

In a large bowl add in butter, vegetable oil, sugar and orange zest. Using a hand or stand mixer on a medium speed, cream together for 2 minutes until light and creamy.

Step 4

Add in eggs one by one, mixing well in between addition.

Step 5

Add in milk, orange juice and vanilla. Mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Step 6

Add your pre-sifted dry ingredients to your wet mixture, and using a spatula, fold until just combined. Do not overmix, so only fold until you can't see anymore streaks of flour and the batter is uniform.

Step 7

Distribute the batter evenly into the two 8 inch cake tins. Level the tops and drop the cake tins lightly on the counter to remove any large air bubbles. Bake for 30-35 minutes or until a toothpick comes out clean or with a few moist crumbs on it.

Step 8

Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, before turning them out onto a wire rack to completely cool.

Step 9

Cream your butter for a few minutes until it's light and fluffy. Either use a hand mixer or stand mixer on a medium high speed. If using a stand mixer, use the paddle attachment.

Step 10

Add in the powdered sugar in 3 batches while mixing on a low speed. Ensure that each batch of powdered sugar is mixed into the butter well before adding in the next batch.

Step 11

Next add in the cold cream cheese, vanilla, orange zest and fresh orange juice. Mix just until the frosting is smooth. Avoid over-mixing (see note 6).