Heat oven to 350°F for metal and glass pans. Use 325°F for dark or coated pans.
Generously grease pans and dust with flour. For cupcakes, use baking cups.
In a large mixing bowl, combine the cake mix, water, eggs, and oil. Mix on low speed until moistened.
Beat the mixture for 2 minutes at medium speed or 450 strokes by hand.
Pour the batter into the prepared pans.
Refer to the pan size/bake time chart below and add 3–5 minutes for dark or coated pans. The cake is done when a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 to 20 minutes (tube pan: 25 minutes). Remove from the pan and cool top-side up completely.
Store: Store the cake loosely covered.
Pan Size/Time Chart:
- 2 - 8 inch: 26-31 minutes
- 2 - 9 inch: 23 -28 minutes
- 13 x 9 inch 23-28 minutes
- 10" of Fluted Tube Pan: 33 -36 minutes
- 24 Cupcakes: 18-21 minute
Heat oven to 375°F.
Add 1/3 cup flour to the cake mix.
- 2 – 8 inch: 26–31 minutes
- 13 x 9 inch: 27–32 minutes
- Cupcakes: 14–17 minutes
8-inch cakes are NOT recommended at high altitudes.
