Preheat oven to 350

Measure and cut 2 pieces of parchment paper to fit 2 (9) inch cake pans

Butter cake pans, fit parchment circles into bottom of pans, and butter the parchment paper

Add butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until fluffy, 3 to 4 minutes

Add eggs, one at a time, making sure each is incorporated before adding the next

In a separate bowl, whisk together flour and baking powder

Gradually add flour mixture to butter mixture, alternating with milk - start and end with flour, beat just until combined

Stir in vanilla bean paste, zest, and juice

Divide evenly between the two prepared cake pans

Bake 28 - 30 minutes or until a toothpick comes out of the center clean

Cool on wire rack for 10 minutes, turn out onto wire racks to cool completely

Add cream cheese and butter to the bowl of a stand mixer and beat on medium until combined

Slowly add powdered sugar and beat until smooth and combined

Add vanilla bean paste, zest, and juice and beat until combined

Using a serrated knife, slice each cake in half horizontally through the middle making 4 cakes approximately the same thickness

Arrange the first layer on a cake stand or plate and spread 1/4 of the frosting on top

Add the second layer and spread 1/4 frosting on top

Repeat with the last two layers

Garnish with orange slices and mint