Store unopened at room temperature for up to 15 months. See best before date on packaging.

Position rack in lower third of oven and preheat to 350°F (180°C).
Butter and flour or spray two 8" diam. or 9" diam. cake pans. Set aside.
Place butter in bowl of stand mixer. Add approx. 1 cup of cake mix. Beat until light and fluffy. Add eggs and oil, then slowly add remaining cake mix. Beat until well-combined. Scrape sides of bowl as needed and whisk out dry mix or lumps.
Divide batter evenly between cake pans. Bake 33–35 minutes, until toothpick inserted into center comes out clean.
Allow cakes to cool in pans for 30 minutes. Run knife along sides of pans and turn out cakes onto rack. Allow to cool completely before decorating.

Williams Sonoma Layer Gluten-Free Cake Mix, Madagascar Vanilla