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1
Heat oven to 350F.
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2
Grease and flour 2 (9-inch) round cake pans; set aside.
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3
Combine flour, baking powder, baking soda and salt in bowl; set aside.
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4
Combine 1 1/2 cups sugar, 3/4 cup butter and 1 tablespoon orange zest in another bowl.
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5
Beat at medium speed, scraping bowl often, until creamy.
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6
Add 1 egg at a time, beating well after each addition until light and fluffy.
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7
Add flour mixture alternately with buttermilk, beating just until combined.
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8
Spread batter evenly into prepared pans.
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9
Bake 27-32 minutes or until toothpick inserted in center comes out clean.
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10
Let stand 10 minutes; remove from pans.
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11
Cool completely.
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12
Combine all filling ingredients in bowl.
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13
Beat at medium speed until fluffy.
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14
Reserve 1/2 cup filling.
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15
Place 1 layer onto serving plate.
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16
Spread remaining filling over cake.
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17
Top with remaining cake layer.
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18
Cover; refrigerate while preparing frosting.
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19
Combine reserved filling and all frosting ingredients in bowl.
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20
Beat at high speed, scraping bowl often, until stiff peaks form.
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21
Frost top and sides of cake.
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22
Serve immediately or cover and refrigerate for up to 6 hours.
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23
Garnish with orange zest, if desired.
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24
Store refrigerated.
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25
*Substitute 2 teaspoons vinegar or lemon juice plus enough milk to equal 3/4 cup.
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26
Let stand 5 minutes.
