Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

In a mixing bowl, beat together 8 ounces of cream cheese and 1.5 sticks of softened unsalted butter until creamy, about 2-3 minutes.

Gradually add 2 cups of granulated sugar to the mixture. Continue to beat until light and fluffy, roughly 3-4 minutes.

Add 4 large eggs, one at a time, beating well after each to ensure they are fully incorporated.

In a separate bowl, whisk together 3 cups of cake flour, 2 teaspoons of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt.

Alternately add the dry mixture and 0.5 cup each of milk and concentrated orange juice into the creamy mixture. Mix on low speed.

Add 0.25 cup of vegetable oil, the orange zest, and 1 tablespoon of orange extract, mixing until just combined.

Pour the batter evenly into prepared cake pans and bake for approximately 28 minutes, or until a toothpick comes out clean.

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

Beat together 16 ounces of cream cheese and 3 sticks of unsalted butter until smooth for the frosting.

Add 1 teaspoon each of vanilla and orange extract, and 0.5 teaspoon salt. Gradually add in 7 cups of powdered sugar until desired consistency.

Place one cooled cake layer on a serving platter and spread a layer of frosting on top. Place the second layer on top and frost the top and sides.

Let the frosted cake sit for a couple of hours at room temperature before serving to enhance flavor.