Ingredients
– 2 ½ cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 tablespoon baking powder
– ½ teaspoon salt
– 1 cup buttermilk
– ½ cup vegetable oil
– 4 large egg whites
– 1 teaspoon vanilla extract
– ½ teaspoon almond extract
– 1 cup sparkling water or non-alcoholic champagne
– Pink food coloring (optional)
Equipment Needed
– Mixing bowls
– Electric mixer
– Measuring cups and spoons
– 9-inch round cake pans
– Parchment paper
– Cooling rack
– Offset spatula
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C) and grease your cake pans. I like to line the bottom with parchment paper to make sure the cakes come out easily. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Then, in another bowl, whisk together the buttermilk, vegetable oil, egg whites, vanilla, and almond extract. Gradually combine the wet and dry ingredients, mixing until just blended. Now comes the fun part! Slowly add the sparkling water or non-alcoholic champagne. I love watching the batter fizz into a smooth batter—it has such a magical quality! (See the next page below to continue steps…)