Step 1

Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).

Step 2

Add the flour, sugar, cocoa powder, baking soda and salt to a large bowl and whisk together.

Step 3

Add the eggs, milk, vegetable oil, vanilla extract, orange extract and orange zest to the dry ingredients and mix until well combined.

Step 4

Add the orange juice and mix until well combined.

Step 5

Divide batter evenly between cakes pans and bake for 30-35 minutes, or until a toothpick comes out with a few crumbs.

Step 6

Remove cakes from oven and allow to cool for about 5 minutes, then remove to cooling racks to cool completely.

Step 7

When the cakes have cooled, make the buttercream frosting. Add the butter to a large mixer bowl and beat until smooth.

Step 8

Add about half of the powdered sugar and the cocoa powder and beat until well combined and smooth.

Step 9

Add the vanilla extract, orange extract, orange zest and 5 tablespoons of orange juice and beat until well combined and smooth.

Step 10

Add the remaining powdered sugar and beat until well combined and smooth.

Step 11

Add additional orange juice until it reaches the right flavor and consistency. Add salt to taste.

Step 12

To build the cake, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat.

Step 13

Place first layer of cake on cake plate. Spread about 1 cup of frosting on top in an even layer.

Step 14

Add second layer of cake and add another cup of frosting on top in an even layer.

Step 15

Add final layer of cake on top and frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.

Step 16

Use the remainder of the frosting to pipe a border around the top edge of the cake, then decorate with orange slices.

Step 17

Store cake in an airtight container. It’s best if eaten within 4-5 days.