Directions

1. 1

   Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper. In a medium bowl, sift together the cake flour, baking soda, and salt. Set aside. In another small bowl, whisk together the buttermilk and 1 teaspoon vanilla extract. Set aside.

2. 2

   In a large mixing bowl, beat the softened butter with the orange zest on medium speed for about 1 minute until smooth and light. Gradually add the 2 cups sugar, beating continuously for 4–8 minutes until the mixture is pale yellow and fluffy. Stop occasionally to scrape down the bowl and paddle with a rubber spatula.

3. 3

   Add the eggs one at a time. Whisk each egg in a small bowl before adding. Start on low speed to prevent splashing, then increase to medium speed. Beat each egg for about 1 minute until fully blended before adding the next.

4. 4

   With the mixer on low speed, add one-third of the flour mixture and mix just until nearly blended. Scrape the bowl, then add half of the buttermilk mixture and blend gently. Scrape again, then continue alternating flour and buttermilk, ending with the remaining flour. Mix just until combined; do not overmix.

5. 5

   Divide the batter evenly between the prepared pans and smooth the surfaces with the back of a spoon. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on a wire rack for 20 minutes.

6. 6

   Loosen the edges of each cake and carefully turn out onto the rack, keeping the cake layers intact. Once cooled enough to handle, carefully place each layer back into its pan. In a small bowl, stir together the orange juice and ¼ cup sugar until the sugar dissolves completely.

7. 7

   Using a fork, poke holes about ½ inch apart all over the top of each cake layer. Slowly spoon the orange syrup over each layer, allowing it to soak in completely. Let the cakes cool completely in the pans, then carefully remove them.

8. 8

   In a medium bowl, beat the heavy cream with an electric mixer until soft mounds begin to form. Gradually add the 3 tablespoons sugar and 1½ teaspoons vanilla extract, continuing to beat until stiff peaks form. Do not overbeat or the cream will curdle.

9. 9

   Place the first cake layer on a serving plate and carefully peel away the parchment paper. Spread approximately ½ cup of the orange marmalade over the top. Set the second layer on top, gently peel away its parchment, and spread the remaining marmalade in the center, leaving about 2 inches uncovered around the edge.

10. 10

    Using an offset spatula, spread the whipped cream frosting around the sides of the cake and over the top edge, keeping the marmalade visible in the center. Refrigerate the cake until ready to serve. Store any leftover cake covered in the refrigerator.