Pre-heat oven to 350 degrees F and prepare your 8″ cake pans.
Add the dry ingredients to the mixing bowl of your stand mixer (flour, sugar, baking powder, and salt).
Add the softened butter.
Turn the mixer (with the paddle attachment) on to stir speed.
In a medium bowl, whisk together all the wet ingredients (egg whites, lemon juice, raspberry simple syrup, vanilla extract, vegetable oil, and pink food color.
Add 1/3 of the mixture to the dry ingredients.
Turn the mixer on stir, easing up to 4 (on a KitchenAid) and beat for about 30 seconds on 4. (scrape the bowl when finished)
Add half of the remaining liquid ingredients and whip on 4 for another 30 seconds. (scrape the bowl when finished)
Add the remaining liquid ingredients and beat on 4 for another 30 seconds. Once the mixture has come together and is starting to look like you’d expect cake batter to look, stop and scrape the sides of the bowl and the paddle attachment.
Mix at speed 8 for about 15-20 seconds.
Divide batter evenly between your prepared pans.
Turn the temperature of the oven down to 325 degrees F and quickly put the batter filled pans in.
Bake for 40-45 minutes. Make sure you test this cake with a toothpick to make sure it’s done in the middle! If the cake needs more than 45 minutes to cook completely, check it every 2 minutes until it’s done.
This recipe makes great cupcakes! Fill wrappers 3/4 full (or use a cupcake scoop) and bake at 350 for 15 to 18 minutes.
The recipe I modified for this cake is a Pink Champagne cake by Phantastic Jess.