Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing with unsalted butter and dusting with flour.

In a large mixing bowl, beat together softened cream cheese and butter until creamy and smooth, about 2-3 minutes. Gradually add granulated sugar, mixing until fluffy.

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

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.

Slowly alternate adding the dry mixture and the wet ingredients to the cream cheese batter.

Fold in orange zest and orange extract gently.

Pour the batter evenly into prepared pans and bake for 28-30 minutes or until a toothpick comes out clean.

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

Make the frosting by beating together softened cream cheese and butter until fluffy. Gradually sift in powdered sugar while mixing, then add vanilla and orange extracts.

Assemble the cake by placing one layer on a plate and spreading frosting, then top with the second layer and coat with remaining frosting.

Serve and enjoy after allowing the cake to sit at room temperature for 30 minutes before slicing.