1. Gather all ingredients at room temperature to ensure even mixing and optimal texture.
2. Preheat the oven to 350°F (175°C) to prepare for even baking.
3. Grease and flour two 8-inch cake pans to prevent sticking and ease the cake’s release.
4. Combine cake flour, baking powder, and salt in a medium bowl, whisking to blend evenly.
5. Beat softened butter and granulated sugar together in a large mixing bowl until light and fluffy, about 3-4 minutes.
6. Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure full incorporation.
7. Mix in orange zest and vanilla extract to enhance the cake’s flavor and aroma.
8. Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with the flour. Mix until just combined to avoid overworking the batter.
9. Divide the prepared batter evenly between the two cake pans for even baking. Using a kitchen scale can help achieve precision if needed.
10. Bake in the preheated oven for 25-30 minutes until a toothpick inserted into the center comes out clean.
11. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely, preventing frosting from melting during application.
12. Prepare your frosting of choice, such as mascarpone, buttercream, or a lighter whipped cream option.
13. Assemble the layers by spreading frosting evenly between the cakes and over the sides and top for a smooth finish.
14. Decorate as desired with orange peel curls, candied orange slices, or white chocolate shavings for enhanced presentation.
15. Serve immediately or store the cake properly in an airtight container in the refrigerator to maintain freshness. For longer storage, freeze the cake layers individually if needed.