This cake has all the elements of a delicious dessert, a vanilla buttermilk cake filled with fresh orange curd, and finished with swiss meringue buttercream. I love this cake in the winter when oranges are in season and most flavorful. I chose a simple decorating technique for the buttercream, I think it creates a rustic elegance for any occasion. Make ahead Tips: The Orange Curd can be made the day before and refrigerated so the curd will be chilled and thick to make it easier to spread between cake layers. I also like to make the cake layers the day before, wrap in foil or plastic wrap, and refrigerate overnight. The layers are easier to work with and slice when they’re chilled and it definitely helps with time management.