Ingredients:

For the cake:

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
4 eggs large
1 tablespoon orange zest
1/2 cup orange juice
1/2 cup milk
1 teaspoon vanilla extract
For the orange cream filling:

1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
For the orange cream frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon orange extract
1 teaspoon vanilla extract
1-2 tablespoons orange juice (as needed for consistency)
Orange food coloring (optional)

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Make the cake batter: In a large bowl, beat together the sugar, butter, and oil on high speed until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the orange zest. Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice and milk, starting and ending with the dry ingredients. Stir in the vanilla extract until combined.
Bake the cake: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.
Make the orange cream filling: In a large bowl, beat the heavy cream, powdered sugar, vanilla extract, and orange extract until stiff peaks form.
Make the frosting: In a separate bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed until well combined. Add the orange extract, vanilla extract, and orange juice and beat until pale. Add orange food coloring, if desired.
Assemble the cake: Place one cake layer on a serving plate and spread a generous amount of the orange cream over the top. Repeat with the second cake layer. Place the third cake layer on top and frost the top and sides of the cake with the orange cream frosting.
Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the frosting to set. Garnish with additional orange zest if desired.