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PdfPreheat your oven to 350°F (175°C). Grease your three standard 9x13-inch pans.
Dry Mix: Whisk together the 4 cups flour, 2 cups sugar, 4 tsp baking powder, 1 tsp baking soda, and 1 tsp salt in a very large bowl.
Wet Mix: In a separate large bowl, beat the 1 cup softened butter and sugar until fluffy. Beat in the 4 eggs one at a time, then mix in the 2 tbsp orange zest, 1 cup orange juice, 1 cup sour cream, and 2 tsp vanilla until smooth.
Combine: Fold the dry ingredients into the wet mixture just until a thick batter forms. Do not overmix.
Berries: Pull your 3 cups blueberries and 2 cups raspberries straight from the freezer. Toss them quickly in the 3 tablespoons of flour. Gently and swiftly fold them into the thick batter to minimize color bleeding.
Divide evenly among the three pans. Because the fruit is frozen, bake for 33 to 38 minutes until a toothpick inserted in the center comes out clean.
Let the cakes cool completely, whisk your orange glaze ingredients together, and drizzle it evenly across all three cakes.
45 large slices: Cut each pan into a 3x5 grid (15 pieces per pan). Each piece will be a generous 3" x 2.6", making them excellent, substantial dessert portions for a sit-down meal.
Top with lightly sweetened whipped cream.