Brown butter adds a rich, subtle nuttiness to these cake layers.
Be sure to use good quality butter for the most decadent results.
Add brown butter to a large heatproof bowl.
Credit:Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Julia Bayless
Chill in freezer, uncovered, until butter is just set, 20 to 30 minutes.
Beat butter with an electric mixer on medium-low speed until creamy, about 1 minute.
Add sugar and orange zest; beat on medium speed until fluffy, 3 to 4 minutes.
Beat in oil and vanilla until smooth.
Combine buttermilk and cream in a medium bowl.
Coat 3 (8-inch) round cake pans with baking spray; line bottoms of pans with parchment paper.
Divide batter among prepared pans (about 2 1/3 cups each), spreading evenly.
Tap pans on counter to release any air bubbles.
Bake in preheated oven until a wooden pick inserted in centers comes out clean, 30 to 32 minutes.
Let cool in pans on wire racks 10 minutes.
Remove from pans; let cool completely on wire racks, about 2 hours.
(If making ahead, wrap cooled cakes tightly with plastic wrap.
Refrigerate up to 2 days, or freeze up to 1 month.)
