1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. This step is key for a moist cake, so take your time.
3. Beat in the eggs one at a time, followed by the vegetable oil, mixing well after each addition.
4. Stir in the orange zest, orange juice, and vanilla extract, allowing the citrus notes to shine through.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined to avoid overmixing.
7. If desired, add a few drops of orange food coloring to enhance the cake’s vibrant appearance.
8. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
9. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

As my abuela taught me, the most flavorful dishes often come from a place of patience and care. So, take your time and enjoy the process—it’s as much about the journey as the destination.