Beat together 8 ounces of softened full-fat cream cheese and ½ cup of unsalted butter until completely smooth. Gradually add 1 ½ cups of granulated sugar, mixing until light and fluffy.

Incorporate 3 large eggs one at a time, ensuring each is well mixed before adding the next.

In a separate bowl, whisk together 2 cups of cake flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Gradually add to the cream mixture while alternating with 1 cup of milk and ½ cup of concentrated orange juice.

Mix until just combined, then add ½ cup of vegetable oil, 2 tablespoons of orange zest, and 1 teaspoon of orange extract until smooth.

Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans. Pour the batter evenly into the pans.

Bake for 28-30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.

Beat together ½ cup of softened unsalted butter and 8 ounces of full-fat cream cheese until creamy. Stir in 1 teaspoon of vanilla extract and 1 teaspoon of orange extract, followed by a pinch of salt.

Gradually incorporate 4 cups of powdered sugar until the frosting reaches your desired consistency.

Once the cake layers have cooled, spread frosting over the top of one layer, place the second layer on top, and cover with the remaining frosting.

Decorate with extra zest or orange gel color for flair.