1. Preheat the Oven: Preheat to 350°F (175°C). Grease and flour two 8×2 inch round cake pans.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Prepare Wet Ingredients: In another bowl or measuring cup, combine the sour cream, orange juice, orange zest, vanilla bean paste, and orange extract. Mix with a fork and set aside.
4. Cream Butter and Sugar: In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and mix on medium speed for 3 to 5 minutes until light and fluffy. If using orange coloring gel, add it during this step.
5. Add Eggs: Add the eggs one at a time, mixing until the yolk is fully incorporated before adding the next.
6. Combine Wet and Dry Mixtures: With the mixer on low speed, alternate adding the flour mixture and the sour cream mixture to the butter mixture, beginning and ending with the flour mixture (three additions of dry ingredients and two of wet). Mix just until combined.
7. Divide and Bake: Divide the batter evenly between the two prepared pans, smoothing the tops with the back of a spoon. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Baking times can vary, so start checking around the 25-minute mark. Let the cakes cool in the pans for 5 to 10 minutes, then turn them out onto a wire rack to cool completely.

Note: This adjusted recipe yields approximately 4⅔ cups of cake batter, suitable for two 8-inch round cake pans.

For the Frosting:

1. Cream Butter and Cream Cheese: In a mixing bowl, beat the softened butter on low to medium speed until smooth. Add the softened cream cheese and mix until well combined and smooth.
2. Add Flavorings: Add the vanilla bean paste and orange extract. Gradually add the powdered sugar, mixing on low speed until blended. If desired, add a small amount of orange coloring gel.
3. Mix Until Smooth: Continue to mix on low to medium speed until the frosting is smooth and well combined. If the frosting is too soft for immediate use, refrigerate for a few minutes to firm up.

Note: If making the frosting in advance, store it in the refrigerator. Before using, let it sit at room temperature until it softens slightly, then remix until smooth.

Assembling the Cake:

1. Layer and Frost: Place one cooled cake layer on your serving plate or cake stand. Spread a layer of frosting on top. Place the second cake layer on top and spread frosting over the top and sides of the cake.
2. Crumb Coat: Apply a thin layer of frosting (crumb coat) around the sides and top of the cake to seal in any crumbs. Chill the cake in the freezer for 15 minutes (or longer in the refrigerator) to firm up.
3. Final Frosting: Apply a second layer of frosting over the chilled cake, smoothing or texturing as desired. Decorate as you like.

Storing the Cake:

Store the cake in the refrigerator in an airtight container or under a cake dome. For the best texture, remove the cake from the refrigerator 2 to 3 hours before serving to allow it to come to room temperature.