Orange Cream Layer Cake - flour

Method

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