Moist Orange Layer Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 cup (2 sticks) salted butter
  • 1.5 cups granulated sugar
  • zest from 1 orange
  • 4 large eggs
  • ΒΌ cup undiluted, thawed, frozen orange juice concentrate
  • 1 tsp. vanilla extract
  • ½ c. buttermilk
  • 2.5 c. flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 large pinch salt
  1. Preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans (I use Pam with flour for baking)
  2. Cream together the butter and the sugar until it's fluffy. Add the orange zest. Add the eggs, orange juice, and vanilla, and beat until the eggs are incorporated.
  3. Combine the flour, baking powder, baking soda and salt in a separate container. Add the flour mixture and the buttermilk in two alternating installments, beating between each installment until just combined.
  4. Divide the batter equally between the cake pans, using a spatula to spread the batter to the edge of the pans. Bake just until a cake tester comes out clean -- about 20-25 minutes. (I usually switch racks about half way through baking). Let cool in the pan on a rack for about 10 minutes, then remove cakes from pans, and let cool thoroughly on a rack before icing.
Recipe by The Domestic Front at