Preheat your air fryer to 350°F (175°C) and grease two 9-inch round cake pans with non-stick spray or butter, then lightly flour them.

In a large mixing bowl, cream the softened butter and granulated sugar together with a mixer until light and fluffy, about 4-5 minutes.

Add the eggs one at a time, ensuring each is fully incorporated before adding the next.

Stir in the orange juice and zest until combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, mixing gently until just combined.

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Place the cake pans in the preheated air fryer and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

For the frosting, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla, whipping until stiff peaks form.

Once the cakes are cooled, frost the top of one layer, stack the second layer on top, and frost the entire cake.

Decorate with fresh orange slices before serving.