Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans.

In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and set aside.

In another bowl, combine the milk, vegetable oil, concentrated orange juice, orange extract, and orange zest. Set aside.

In the bowl of your mixer, add the butter and softened cream cheese and mix at medium speed until smooth.

Gradually add the sugar and mix at medium speed for 2-3 minutes.

Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears.

With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture.

Divide the batter evenly between the three prepared pans.

Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Let cool for 5-10 minutes in the pans on a wire rack before turning out.

For the Orange Cream Cheese Frosting, mix the softened butter on low to medium speed until softened and smooth.

Add the softened cream cheese to the butter, mixing at low to medium speed until smooth and well combined.

Add the vanilla and orange flavorings.

Gradually add the powdered sugar beating on low speed until blended.

Continue to mix until well combined and smooth.

Store in the refrigerator.

Once the cake layers have cooled, place the first cake layer on a cake pedestal and spread with orange cream cheese frosting.

Top with the next layer and repeat.

Top with the third cake layer and frost with a thin layer of frosting.

Freeze the cake for 10 minutes before applying the final layer of frosting.

Decorate as desired.