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1
Place a rack in the center of the oven and preheat to 350.
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2
Lightly greased three 9 inch round cake pans and dust with flour.
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3
Shake out excess flour.
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4
Place the cake mix, sour cream, water, oil, eggs, and vanilla in a mixing bowl.
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5
Blend with an electric mixer on low speed for 1 minute.
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6
Stop machine, scrape down the sides of the bowl with a rubber spatula.
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7
Increase the mixer speed to medium and beet 2 minutes more, scraping down the sides again if needed.
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8
The batter should look well combined.
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9
Divie the batter among the prepared pans, smoothing it out with the rubber spatula, and place them in the oven.
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10
If your oven is not large enough to hold them on one rack, place two pans on the center rack and the third in the center of the highest rack.
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11
Bake the cakes until the spring back when lightly pressed with your finger, 20-25 minutes.
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12
Be careful not to overcook the layer on the highest oven rack.
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13
Remove the pans from the oven and place them on wire racks to cool for 10 minutes.
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14
Run a sharp knife around the edge of each layer and incert each onto a rack, then invert again onto another rack so the the cakes are right side up.
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15
Allow to cool completely, 30 minutes.
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16
Frost and fill with frosting and filling of your choice.
