Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.

Cream together the softened cream cheese and unsalted butter until smooth and fluffy.

Add the granulated sugar gradually and mix until light and fluffy, about 3-4 minutes.

Incorporate the eggs one at a time, blending well after each addition.

Whisk together the cake flour, baking powder, baking soda, and salt in a separate bowl.

Alternate adding the dry ingredients and wet ingredients (milk and concentrated orange juice) to the batter, starting with the dry ingredients.

Pour the batter evenly into the prepared cake pans and bake for 28-30 minutes.

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

Prepare the frosting by beating together the cream cheese and unsalted butter, then gradually add powdered sugar and vanilla until smooth.

Assemble the cake by placing one layer on a serving plate, spreading frosting on top, and adding the second layer with more frosting.

Allow the cake to rest at room temperature for 30 minutes before slicing and serving.