Ok this is easy peasy.
Simply start with a box of Betty Crocker super moist French Vanilla cake mix.
Mix as directed on box EXCEPT replace the oil with 1 stick of melted butter and substitute 1 cup of fresh squeezed orange juice instead of water. Then bake as directed on the box.
Cool the layers thouroughly after baking. I cool in the pans for 10-20 minutes, no more than 20 or they will stick, and then cool out on a towel or cooling rack out of the pan for at least another 30 minutes, preferably 1 hour.
Then make this simple orange butter creme icing:
1 box of powdered sugar, 1 teaspoon vanilla, 1/8 teaspoon salt, 1 stick of room temperature salted butter and 1/3 cup fresh squeezed orange juice. Place it all in a bowl and mix on low until mixed then mix on high until smooth and creamy (about 3 minutes). Once smooth & creamy, simply frost the cake!
Simple, easy and delicious …Way!