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Grease two 8 or 9 inch cake pans and line the bottoms with parchment paper. Preheat oven to 325 degrees F.
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Sift together the all purpose flour, the cake flour, baking soda, baking powder salt and sugar. Set aside.
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In the bowl of an electric mixer beat together the oil, shortening and vanilla well at high speed with whisk attachment until light and fluffy.
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Beat in the eggs one at a time.
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Fold in the orange zest.
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Fold in the dry ingredients alternately with the buttermilk. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 8 or 9 inch cake pans.
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Bake at 325 degrees F for about 35 minutes or until a wooden toothpick inserted in the center comes out clean. The 9 inch pans will bake faster because the cake will be shallower.
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Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
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I’ve frosted this cake with chocolate buttercream frosting but plain vanilla buttercream is great on this cake too or add a little orange zest to it for some extra zing. Marshmallow frosting is a terrific choice for this cake too.