1-Preheat oven and prepare pans: Getting started with this high altitude chocolate orange cake is simple and rewarding, especially when you follow these clear steps. Begin by preheating your oven to 350°F (177°C) and preparing three 8-inch cake pans with non-stick spray and parchment paper for easy release. This setup helps the cake bake evenly and prevents sticking, which is crucial at higher elevations.

2-Mix dry and wet ingredients: Next, rub the 2 teaspoons of freshly grated orange zest into the 1 1/2 cups of granulated sugar until it’s moist and fragrant, enhancing the citrus flavor. Then, sift in the 3 cups of cake flour or all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of coarse kosher salt, whisking them together for a smooth dry mix. In another bowl, whisk the 3 large eggs with 1/2 cup of whole milk, 1 cup of orange juice, 1/2 cup of vegetable oil, 1/2 cup of melted unsalted butter, and 1 teaspoon of vanilla extract until well combined.

3-Bake the cakes: Now, pour the wet ingredients into the dry mixture and stir gently until smooth, avoiding overmixing to keep the texture light. Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes, or until a tester comes out clean and the cakes spring back when touched.

4-Prepare and apply buttercream: For the buttercream, beat 2 cups of softened unsalted butter and 1 teaspoon of freshly grated orange zest until smooth, then gradually add 3 cups of powdered sugar, 1 cup of unsweetened Dutch processed cocoa powder, 1 tablespoon of meringue powder if using, 1/4 teaspoon of coarse kosher salt, 1/2 teaspoon of orange extract, and 2 teaspoons of vanilla extract. Whip until light and fluffy, adding milk as needed for the right consistency. Once the cakes are cooled completely, apply a crumb coat with the buttercream and chill for 20 minutes before adding the final layer. This step ensures a polished look.