Preparation

• Don’t Overmix: Mixing too long can make the cake dense.
• Zest Tip: Only use the outer colored part of the orange peel—avoid the bitter white pith.
• Even Layers: Use a serrated knife to level cakes before stacking for a neater finish.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or one 9×13-inch pan).

Step 2: Make the Cake Batter

In a large mixing bowl, combine the cake mix, orange juice, oil, eggs, orange zest, vanilla extract, and orange extract (if using). Add a few drops of food coloring if desired. Beat with an electric mixer on medium speed for 2 minutes, until the batter is smooth.

Step 3: Bake the Cake

Pour the batter evenly into the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 4: Prepare the Frosting

In a large bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar, alternating with heavy cream and orange juice. Beat in vanilla extract and food coloring if using. Continue mixing until smooth and creamy.

Step 5: Frost and Assemble

Spread frosting over the top of one cake layer, then stack the second layer and frost the top and sides. For a sheet cake, simply frost the top evenly. Decorate with orange zest, sprinkles, or candied orange slices if desired.