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Export 15 ingredients for grocery delivery
Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
Add the flour, sugar, cocoa powder, baking soda and salt to a large bowl and whisk together.
Add the eggs, milk, vegetable oil, vanilla extract, orange extract and orange zest to the dry ingredients and mix until well combined.
Add the orange juice and mix until well combined.
Divide batter evenly between cakes pans and bake for 30-35 minutes, or until a toothpick comes out with a few crumbs.
Remove cakes from oven and allow to cool for about 5 minutes, then remove to cooling racks to cool completely.
When the cakes have cooled, make the buttercream frosting. Add the butter to a large mixer bowl and beat until smooth.
Add about half of the powdered sugar and the cocoa powder and beat until well combined and smooth.
Add the vanilla extract, orange extract, orange zest and 5 tablespoons of orange juice and beat until well combined and smooth.
Add the remaining powdered sugar and beat until well combined and smooth.
Add additional orange juice until it reaches the right flavor and consistency. Add salt to taste.
To build the cake, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat.
Place first layer of cake on cake plate. Spread about 1 cup of frosting on top in an even layer.
Add second layer of cake and add another cup of frosting on top in an even layer.
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.
Use the remainder of the frosting to pipe a border around the top edge of the cake, then decorate with orange slices.
Store cake in an airtight container. It’s best if eaten within 4-5 days.