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 wet ingredients into the sugar mixture and mix until just combined. Stir in the flour and stop the moment it's incorporated. The batter will not be completely smooth.
Divide batter evenly between your cake pans and bake for 35-40 minutes (8" pan), 45-50 minutes (6" pan), 17-20 minutes for cupcakes until the center of the cake springs back when touched.