• Preheat the oven to 350 degrees F, grease and flour three 8x2 inch round cake pans.
• In a medium sized bowl add the cake flour, baking powder, baking soda and salt. Whisk to blend, set aside.
• In another bowl or measuring cup add the sour cream, orange juice, orange zest, vanilla bean paste and orange extract. Blend with a fork and set aside.
• In the bowl of your mixer, mix the softened butter until smooth. Gradually add the sugar and mix on medium speed for 3 to 5 minutes until it is lightened in color and fluffy. If adding orange coloring to your batter, you can do it at this time (or any time during mixing process).
• Add the eggs one at a time, mixing until the yellow of the yolk disappears.
• With the mixer on low speed, add the flour mixture and the sour cream mixture alternately, beginning and ending with flour mixture (3 additions of dry ingredients and 2 of wet). Mix just until combined.
• Divide the batter between the 3 pans smoothing the tops with the back of a spoon.
• Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Bake times can vary- Start checking as the 25 minute mark approaches, and adjust accordingly. Let the cakes cool 5 to 10 minutes then turn out.
• Makes 7 cups cake batter. Works for cupcakes also. (Approximately 28 cupcakes.)

For the Frosting

• Mix the softened butter on low to medium speed until softened and smooth.
• Add the softened cream cheese to the butter, mixing at low to medium speed until smooth and well combined.
• Add the vanilla bean paste and orange extract. Gradually add the powdered sugar beating on low speed until blended. As an optional step, you can add orange coloring gel if you'd like (we did not this time).
• Continue to mix on low to medium speed until well combined and smooth. If frosting the cake right away, you may need to refrigerate for a few minutes first to thicken the consistency.
• Store in the refrigerator. If making the frosting in advance, allow to sit on the kitchen counter until it comes closer to room temperature. You may need to remix.

Frosting the Cake

• Spread frosting on top of the first (cooled) cake layer, top with second layer and repeat, top with third cake layer. Fill in any remaining gaps between the cake layers with frosting. Next, we like to apply a thin layer (crumb coat) of frosting on top and around the sides of the cake. Chill in the freezer for 15 minutes (or longer in the refrigerator) to firm everything up and then follow with the second layer of frosting. Decorate however you like! We textured our frosting with a small offset spatula.

Storing the Cake

• This cake should be refrigerated in an airtight container or under a cake dome. For the best texture, remove the cake from the refrigerator 2-3 hours before serving so that the cake and frosting have plenty of time to warm and soften.