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Preheat the oven to 325 degrees.
Grease and flour two 8x2 round cake pans. (You could also divide the batter between three 8 inch cake layers if you would rather have an additional layer of filling).
In the bowl of your mixer, combine dry ingredients and whisk at least 30 seconds to blend.
In another bowl, combine sour cream, water, eggs, & flavorings. Add the wet ingredients to the dry and mix on medium speed for 2 minutes. Stop after 1 minute to scrape the sides and bottom of bowl then continue to beat for the second minute.
Pour into prepared pans and bake at 325 degrees....check at 35 minutes to see if middle of cake springs back when touched, a toothpick inserted in the center of the cake come out clean or with just a few crumbs attached, and the cake will be slightly pulled away from the pan.
We bake at 325 degrees to decrease the height of the dome on the cakes.
Makes about 7 cups of batter. Works well for cupcakes.