Preheat the oven to 180C/350F. Grease 3 8-inch cake pans and set aside.
In a large mixing bowl, add your dry ingredients and mix well. Next, add your wet ingredients and mix until combined and smooth.
Distribute the cake batter amongst the three cake pans. Bake the cakes for 25-27 minutes, or until a skewer comes out mostly clean.
Let the cakes cool in the pans completely, before frosting in between each one and covering with extra frosting on top and on the sides. Refrigerate the cake for 30 minutes so the frosting can stick to the cake and firm up.
TO STORE: Leftover cake should be stored in the refrigerator, covered, for up to 2 weeks. Let the cake sit at room temperature for 30 minutes, before enjoying it. TO FREEZE: Place cake in a freezer friendly container and store in the freezer for up to 6 months. Let it thaw overnight in the refrigerator.