If using 8/9 inch cake pans, grease them well and line with parchment paper. If using another cake pan (bundt or 9×13"), grease well. Set aside.Bake times for various pan sizes below:– 9×13 pan: bake at 325° F. for 45 - 50 minutes– 8/9 inch layer pans: bake at 350° F. for 35-40 mins– bundt pan: bake at 350° F. for 50-55 minutes. In a large bowl, add all ingredients before eggs. Mix with a large spoon.
Add in eggs one at a time and stir until well incorporated. Then add sour cream.
Bake times for various pan sizes below:– 9×13 pan: bake at 325° F. for 45 - 50 minutes– 8/9 inch layer pans: bake at 350° F. for 35-40 mins– bundt pan: bake at 350° F. for 50-55 minutes. Let cool in pan. Using a butter knife, cut around edges before releasing.
Remove from pan onto a parchment lined baking sheet. Refrigerate or freeze until chilled before frosting. This will keep the frosting from melting on the warm cake. Frost and serve at room temp. Can chill to keep overnight and serve the next day, just remove from fridge 1-2 hours before serving.