Set your oven to 325°F (163°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper for easy release.

In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside for later use.

In a separate bowl, whisk together the milk, thawed concentrated orange juice, vegetable oil, orange extract, and orange zest until well combined.

In a large mixing bowl, beat the softened butter and cream cheese together until smooth.

Gradually add the sugar, beating until light and fluffy. Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next.

Gradually alternate adding the dry and wet mixtures to the creamed base, starting and ending with the dry ingredients. Mix just until everything is incorporated.

If using orange coloring gel, add it now to achieve the desired shade.

Divide the batter evenly among the prepared pans. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 5-10 minutes, then turn them out onto wire racks to cool completely.

For the frosting, beat the 3 sticks of unsalted butter until smooth, then add 16 oz softened cream cheese, vanilla extract, orange extract, and salt. Gradually add the powdered sugar until you reach your desired sweetness and thickness. Add orange coloring gel if you want a brighter color.

Once cakes are cool, level the layers if needed, spread frosting between layers, then frost the outside. Chill briefly to set the frosting.