Make the Orange Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, orange juice, and orange zest.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Divide the batter evenly between the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Orange Cream Filling:

While the cakes are cooling, make the filling. In a medium bowl, beat the cream cheese and powdered sugar together until smooth. Add the heavy cream, vanilla extract, orange juice, and orange zest. Beat until the filling is light and fluffy, about 3-4 minutes. Set aside.

Make the Orange Glaze:

In a small saucepan, combine the orange juice and sugar over medium heat. Stir until the sugar dissolves, then bring the mixture to a simmer. Let it cook for 2-3 minutes, until it thickens slightly. Remove from heat and stir in the butter. Let the glaze cool slightly.

Assemble the Cake:

Once the cakes are completely cool, place one layer on a serving plate. Spread the orange cream filling evenly over the top. Place the second cake layer on top and gently press down.

Glaze the Cake:

Drizzle the cooled orange glaze over the top of the cake, allowing it to drip down the sides for a beautiful finish.

Garnish (Optional):

For an extra touch, garnish the cake with fresh orange slices and a dollop of whipped cream.