# What You Need:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon fine salt
05 - 1 tablespoon unsweetened cocoa powder
06 - 1 cup vegetable oil
07 - 2 large eggs, room temperature
08 - 1 cup buttermilk, room temperature
09 - 1/2 cup rosé wine (dry or sparkling), room temperature
10 - 2 teaspoons vanilla extract
11 - 2 teaspoons white vinegar
12 - Pink or rose gel food coloring, as needed
→ Rosé Buttercream
13 - 1 cup (2 sticks) unsalted butter, room temperature
14 - 4 cups powdered sugar, sifted
15 - 3 to 4 tablespoons rosé wine
16 - 1 teaspoon vanilla extract
17 - Pinch of fine salt
→ Gold Drip
18 - 1/2 cup white chocolate chips
19 - 2 tablespoons heavy cream
20 - Edible gold luster dust
21 - 1 to 2 teaspoons vodka or clear lemon extract (for edible gold paint)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment rounds and a light coating of oil or butter.
02 - In a large bowl, sift together the all-purpose flour, granulated sugar, baking soda, fine salt and unsweetened cocoa powder until evenly distributed.
03 - In a separate bowl whisk together vegetable oil, eggs, buttermilk, rosé wine, vanilla extract and white vinegar until smooth and homogenous.
04 - Pour the wet mixture into the dry ingredients and fold gently with a spatula or mixer on low speed until just combined; add gel food coloring a little at a time until you reach the desired rosy-pink hue.
05 - Divide the batter evenly among the three prepared pans. Bake on the middle rack for 30–35 minutes, rotating pans if necessary, until a toothpick inserted in the center comes out clean.
06 - Allow the cakes to rest in their pans for 10 minutes, then invert onto wire racks and cool completely to room temperature before leveling or assembling.
07 - Beat the unsalted butter on medium-high until pale and creamy. Gradually add the sifted powdered sugar, about 1 cup at a time, then add 3 tablespoons rosé, vanilla and a pinch of salt. Beat 2–3 minutes until light and fluffy; adjust consistency with additional wine to loosen or more powdered sugar to thicken.
08 - Level the cooled layers if needed. Place the first layer on a board, spread an even layer of buttercream, repeat with remaining layers. Apply a thin crumb coat to the outside, smooth, then chill the cake for 20 minutes to set the crumb coat.
09 - Apply the final layer of buttercream, smooth the sides and top with an offset spatula and return to the refrigerator briefly to firm.
10 - Gently melt white chocolate chips with the heavy cream in a heatproof bowl set over simmering water or in short bursts in the microwave, stirring until smooth. Allow the ganache to cool for about 10 minutes until slightly thickened but still pourable.
11 - In a small bowl mix edible gold luster dust with 1 to 2 teaspoons of vodka or clear lemon extract to form a paint. Test the color on a scrap of parchment.
12 - Pour the cooled white chocolate drip along the cake edge, letting it naturally run down the sides. Once the drip sets, use a clean food-safe brush to paint the drips and accents with the edible gold paint. Finish with optional rose petals or fresh berries.
