If using 8/9 inch cake pans, grease them well and line with parchment paper. If using another cake pan (bundt or 9x13"), grease well. Set aside.
Mix all ingredients before eggs, in a large bowl with a large spoon.
Then mix in eggs. Then add sour cream. Mix with spoon until well combined.
Pour into a well greased pan.Bake times for various pan sizes below:– 9×13 pan: bake at 325° F. for 40-45 minutes– 8/9 inch layer pans: bake at 350° F. for 35-40 mins– bundt pan: bake at 350° F. for 50-55 minutes. Cake is done once toothpick inserted comes out clean and/or when it springs back to the touch (in the center).
Once cooked, remove from oven and cool in pan for 30-60 minutes.
Once pan is cool to touch, cut around the edge of the cake pans and release them onto a large baking sheet covered in parchment paper. Put these layers in the freezer.
Once cakes have frozen slightly, they are ready to frost.