1. First, preheat your oven to 350°F and grease and flour your cake pans. In a large bowl, beat the cream cheese and butter until smooth and creamy. Add the sugar and mix until the batter is light and fluffy. One by one, incorporate the eggs, mixing well after each addition.

2. In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Alternately add the dry ingredients and the milk/orange juice mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until the batter is smooth and well-combined. Stir in the vegetable oil, orange zest, orange extract, and coloring gel (if using).

3. Pour the batter into your prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.

4. In a large bowl, beat the butter and cream cheese until smooth and creamy. Add the vanilla extract, orange extract, and salt, mixing until well incorporated. Gradually add the powdered sugar, mixing until the desired consistency is reached. If desired, add a few drops of orange coloring gel to achieve your preferred hue.

5. Once the cake layers have cooled, use a serrated knife to level the tops if needed. Place one layer on your serving platter or cake stand, and spread a generous amount of the orange cream cheese frosting on top. Add the second layer and frost the top and sides of the cake, creating swirls and decorative peaks with the frosting.

6. For best results, refrigerate the cake for at least 2 hours (or up to 3 days) before serving to allow the flavors to meld and the frosting to firm up. When ready to serve, let the cake come to room temperature for 30 minutes to allow the flavors to shine.