Basic Sour Cream Yellow Cake Recipe

Place rack in the center of the oven and preheat 350F. Lightly mist a 10" tube pan with vegetable oil spray; then dust with flour. Shake out the excess flour; then set aside.

Place the cake mix, sour cream, oil, water, sugar, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop and scrape down the sides of the bowl. Increase to medium and beat 2 minutes, scraping down when needed. The batter should look thick and smooth. Pour batter into the prepared pan, smoothing it out. Bake cake until it is golden and springs back when lightly touched with your finger 50-55 minutes.

Remove from pan and let cool for 20 minutes, and invert on plate. Cool completely before frosting. Store cake unfrosted, covered in aluminum foil at room temperature for up to 4 days or in the icebox for up to 1 week.