Make the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3–4 minutes).
4. Beat in the eggs, one at a time, until fully incorporated. Mix in the orange zest, orange juice, vanilla extract, and orange extract (if using).
5. Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the Frosting:

1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully incorporated.
3. Add the vanilla extract, orange extract, and orange juice, beating until the frosting is smooth and spreadable.

Assemble the Cake:

1. Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top.
2. Place the second cake layer on top and frost the top and sides of the cake.
3. Garnish with orange zest, orange slices, or whipped cream if desired.

Chill and Serve:

• Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.