Orange Cream Cake with Yellow Buttercream Frosting

Preheat your oven to 350°F (175°C).
Grease and flour two 8- or 9-inch round cake pans. Optionally line with parchment paper for easy removal.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together softened butter and sugar until light and fluffy (about 3–4 minutes).
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, orange juice, and orange zest.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk in 2–3 additions. Mix gently until fully incorporated. Do not overmix.
If desired, add a few drops of orange food coloring for a more vibrant yellow cake batter.

Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes, then transfer the cakes to a wire rack to cool completely.

In a large bowl, beat the softened butter until creamy and smooth (about 2 minutes).
Gradually add the sifted powdered sugar, alternating with milk or cream, until smooth and fluffy.
Mix in the vanilla extract and add yellow food coloring to achieve the desired shade of yellow. Adjust the color as needed.