Preheat your oven to 335℉ and make sure all your ingredients are at room temperature (milk, eggs, orange juice, butter).
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.
In the bowl of your stand mixer, combine together the cake flour, sugar, salt, baking powder, and baking soda. Whisk and set aside.
Measure the milk, orange juice concentrate, oil, eggs, extracts, and zest in a small bowl and whisk to combine.
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.
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.
Add in the drops of food color and citric acid and mix until combined.
Slowly pour in the remaining liquid and mix on low speed until just combined.
Pour the cake batter into the prepared pan and bake it for 35-40 minutes until a toothpick comes out clean.
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.
Once the cake has cooled completely, place it on a serving tray.