Step 1

Preheat your oven to 335℉ and make sure all your ingredients are at room temperature (milk, eggs, orange juice, butter).

Step 2

Prepare a standard rectangle 9-inch x 13-inch sheet cake pan with cake goop on the sides and parchment paper on the bottom. This recipe will also work in two 8" round cake pans.

Step 3

In the bowl of your stand mixer, combine together the cake flour, sugar, salt, baking powder, and baking soda. Whisk and set aside.

Step 4

Measure the milk, orange juice concentrate, oil, eggs, extracts, and zest in a small bowl and whisk to combine.

Step 5

Add the room-temperature butter to the dry ingredients in the stand mixer with the paddle attachment. Mix on low speed until the mixture resembles coarse sand.

Step 6

Add in ⅓ of the wet ingredients mixture, turn it up to medium speed, and mix for one full minute. The batter will look lighter in color and fluffier. Make sure to scrape the bowl.

Step 7

Add in the drops of food color and citric acid and mix until combined.

Step 8

Slowly pour in the remaining liquid and mix on low speed until just combined.

Step 9

Pour the cake batter into the prepared pan and bake it for 35-40 minutes until a toothpick comes out clean.

Step 10

Cool the cake for 10 minutes in the pan, and then flip it out onto a cooling rack. You can also leave it in the pan and serve it from there.

Step 11

Once the cake has cooled completely, place it on a serving tray.

Step 12

In a medium bowl or the bowl of a stand mixer add the mascarpone cheese and cream cheese and mix with the whisk attachment or an electric mixer.

Step 13

Once the chunks have smoothed out, add the vanilla and powdered sugar and blend until combined.

Step 14

In a separate bowl, whip the cold heavy cream to medium-stiff peaks.

Step 15

Fold about 2 cups of whipped cream into the mascarpone mixture. Repeat with the remaining cream until it's all incorporated.

Step 16

Frost the top (and sides, optional) of the cool cake with a plentiful amount of fluffy mascarpone frosting.

Step 17

Slice fresh oranges into wedges and place them on top of the cake in a geometric pattern.

Step 18

Pipe some shells of frosting in a pattern on top of the cake.

Step 19

Store this cake wrapped in plastic wrap or in an airtight container in the refrigerator. Because of the mascarpone cheese frosting, the frosted cake needs to be refrigerated if you are not serving it within 2 hours. The whipped topping can melt at warmer temperatures, so take note if it is exposed to sunlight.