If you would like to make this into a layer cake, double the ingredients above and bake in three 9-inch pans for 30-40 minutes or until a toothpick inserted in the center comes out clean. Spread frosting in the middle of each layer and on the tops and sides of the cake.
Leftover cupcakes or cake should be stored in an airtight container at room temperature or in the refrigerator. They will keep for a few days.
Source: Barely adapted from Sugar & Spice by Celeste