• Preheat your oven to 350F and prepare cake pans by greasing and lining with parchment paper.
• In a large mixing bowl or the bowl of a stand mixer, combine the boxed cake mix, full-fat sour cream, large eggs, vegetable oil, and vanilla extract. Use a hand mixer on medium speed to beat the cake batter until smooth and fluffy.
  1 box yellow cake mix, 1 Cup (236.6 ml) full fat milk, 1/2 Cup (113.5 g) unsalted butter, 3 large eggs, 1/2 Cup (115 g) sour cream, 1 teaspoon vanilla extract, 1/4 teaspoon (0.3 teaspoon) salt
• Pour the cake batter evenly into prepared cake pans.
• Bake according to the box mix instructions, checking for doneness with a toothpick in the center.
• Allow the cake layers to cool completely on a wire rack. Wrap in plastic wrap if storing for later use.
• Once cooled, frost with cream cheese frosting or your favorite homemade frosting. Stack layers evenly for a layer cake or serve as smaller cakes for easy individual servings.

Instructions for Cupcakes

• Fill cupcake liners 2/3 full and bake for 11-12 minutes or until a toothpick inserted in the middle comes out clean
• Remove cupcakes from tins as soon as possible; I like to flip my cupcake tin on my counter as soon as the cupcakes come out of the oven. Let cool completely before frosting