Orange Creamsicle Cake

Incorporate sour cream, orange juice, and orange zest. Gradually add the flour mixture, mixing just until incorporated. Stir in the orange gelatin until evenly distributed.

Baking:

Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Making the Frosting:

In a large mixing bowl, beat butter and cream cheese until smooth. Gradually add powdered sugar, one cup at a time, beating on low until combined.
Mix in vanilla extract and heavy cream, beat on high until the frosting is light and fluffy.
Preparing the Filling:
Whip the heavy cream until it begins to thicken. Add powdered sugar and vanilla, and continue to whip until stiff peaks form.

Assembly:

Place one cake layer on your serving plate and spread with one-third of the cream filling.
Top with the second cake layer and another third of the filling.
Add the final cake layer and cover the top with the remaining filling.
Frost the outside of the cake with the prepared frosting. Decorate as desired, perhaps with additional orange zest or thin orange slices.