Combine the dry ingredients (except the flour) in a large mixing bowl or the bowl of your stand mixer fitted with the paddle attachment.
Pour the 1/3 of the wet ingredients into the sugar mixture, mix, then 1 cup of flour and mix until just combined. Repeat 2 more times. The batter will not be completely smooth and will look kind of runny.
Divide batter evenly between your cake pans and bake for 30-35 minutes or 17-20 minutes for cupcakes until the center of the cake springs back when touched.
Allow cakes to set for 5-10 minutes in the pan before inverting onto a cooling rack to cool completely. You may also wrap in plastic wrap and chill in the refrigerator 1-2 days or freeze (double wrap!) up to 3 months.
Frost and decorate as desired.