# 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)
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
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment and set aside.
02 - Sift together flour, granulated sugar, baking soda, salt and unsweetened cocoa into a large bowl and whisk to homogenize.
03 - In a separate bowl whisk vegetable oil, eggs, buttermilk, rosé wine, vanilla extract and white vinegar until smooth.
04 - Pour the wet mixture into the dry ingredients and stir until just combined; add gel food coloring to reach a consistent rosy-pink hue without overmixing.
05 - Divide batter evenly between the three prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
06 - Allow layers to rest in their pans for 10 minutes, then invert onto a wire rack and cool completely before assembling.
07 - Beat softened butter on high until light and pale. Gradually add sifted powdered sugar, one cup at a time, mixing well between additions; add rosé wine, vanilla and a pinch of salt and beat 2 to 3 minutes until fluffy, adjusting texture with extra wine or sugar as needed.
08 - Level each cooled layer if necessary. Place the first layer on a cake board, spread an even layer of buttercream, repeat with remaining layers and apply a thin crumb coat over the exterior.
09 - Refrigerate the crumb-coated cake for 20 minutes, then apply a smooth final layer of buttercream and return to chill briefly to set.
10 - Gently melt white chocolate chips with heavy cream until glossy and smooth; allow to cool for about 10 minutes. In a small dish mix edible gold luster dust with vodka or clear lemon extract to create a paint.
11 - Pour the slightly cooled white chocolate mixture around the top edge to create controlled drips down the sides. Once the drip has set but remains tacky, paint the drip with the edible gold mixture using a clean, food-safe brush.
12 - Finish with additional gold accents, fresh rose petals or berries as desired. Store refrigerated if made ahead and bring to room temperature before serving for optimal texture.
