Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a large mixing bowl, cream together 8 oz of softened cream cheese and 1½ sticks of softened unsalted butter until light and fluffy.

Gradually add 2 cups of granulated sugar to the mixture, mixing until fully incorporated.

Add four large eggs one at a time, ensuring each is well combined before adding the next.

In a separate bowl, whisk together 3 cups of cake flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.

Alternately add the dry mix and ½ cup of milk and ½ cup of concentrated orange juice into the egg mixture until all ingredients are combined.

Mix in ¼ cup of vegetable oil, orange zest, 1 tablespoon of orange extract, and any coloring gel desired.

Evenly divide the batter between the two prepared cake pans and bake for 28-30 minutes.

Allow the baked cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.

To prepare the frosting, beat together 16 oz of softened cream cheese and 3 sticks of unsalted butter until creamy.

Incorporate 1 teaspoon of vanilla extract, 1 teaspoon of orange extract, and ½ teaspoon of salt. Gradually add 7 cups of powdered sugar.

Once the cakes are completely cool, frost each layer generously with the cream cheese frosting.

Slice and serve the cake at your next gathering, enjoying the delightful flavors of this Orange Velvet Cake!