# 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 recommended)
10 - 2 teaspoons vanilla extract
11 - 2 teaspoons white vinegar
12 - Pink or rose gel food coloring, to desired shade
→ Rosé Buttercream
13 - 1 cup unsalted butter (2 sticks), 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
# How to Make:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment paper.
02 - Whisk together flour, granulated sugar, baking soda, salt, and cocoa powder in a large bowl until evenly distributed.
03 - In a separate bowl, whisk vegetable oil, eggs, buttermilk, rosé, vanilla and vinegar until smooth and homogenous.
04 - Fold the wet mixture into the dry ingredients and stir just until combined; add gel coloring a little at a time until you reach the desired rosy-pink hue.
05 - Divide batter evenly between the three prepared pans and bake 30–35 minutes, or until a toothpick inserted into the centers comes out clean.
06 - Let the cakes cool in their pans for 10 minutes, then invert onto a wire rack and cool completely before assembling.
07 - Beat butter on high until light and creamy. Add sifted powdered sugar gradually, one cup at a time, then incorporate rosé, vanilla and a pinch of salt. Beat 2–3 minutes until fluffy; adjust texture with additional wine or powdered sugar as needed.
08 - If necessary, level the cooled layers. Place the first layer on a cake board, spread an even layer of buttercream, then stack the remaining layers with buttercream between each.
09 - Apply a thin crumb coat over the stacked cake to seal crumbs, chill for 20 minutes, then finish with a smooth final layer of buttercream.
10 - Gently melt white chocolate chips with heavy cream until glossy and smooth; remove from heat and let cool for about 10 minutes to thicken slightly.
11 - Pour the cooled white chocolate around the cake edge to create drips; once set, mix edible gold luster dust with vodka or lemon extract to a paint-like consistency and brush the drip surfaces with a clean food-safe brush.
12 - Add optional rose petals, berries or additional gold accents. Chill to set, then bring to room temperature before serving for best texture and flavor.
