# What You'll 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, room temperature
14 - 4 cups powdered sugar, sifted
15 - 3 to 4 tablespoons rosé wine, to taste and desired consistency
16 - 1 teaspoon vanilla extract
17 - Pinch of fine salt
→ Gold drip and garnish
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 (to activate luster dust)
22 - Optional: fresh rose petals or berries for garnish
# Steps to Follow:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment; set aside.
02 - Sift together flour, granulated sugar, baking soda, salt and cocoa powder into a large mixing bowl and whisk to combine.
03 - In a separate bowl whisk vegetable oil, eggs, buttermilk, rosé, vanilla and white vinegar until smooth and homogenous.
04 - Fold the wet mixture into the dry ingredients and mix just until combined; avoid overmixing. Add gel coloring gradually until you reach a rosy-pink hue.
05 - Divide batter evenly among prepared pans. Bake 30–35 minutes or until a toothpick inserted into the center comes out clean. Rotate pans halfway if your oven cooks unevenly.
06 - Let layers cool in their pans 10 minutes, then invert onto a wire rack and cool completely before leveling and assembling.
07 - Beat the room-temperature butter on high until pale and creamy, about 2–3 minutes to incorporate air for a light texture.
08 - Reduce mixer speed and add sifted powdered sugar one cup at a time, mixing well between additions. Scrape the bowl as needed.
09 - Add 3 tablespoons rosé, vanilla and a pinch of salt; beat on medium-high until fluffy. If too stiff, add remaining tablespoon of rosé; if too loose, add a little more powdered sugar to reach spreading consistency.
10 - Level layers if necessary. Place first layer on a cake board, pipe or spread an even layer of buttercream, repeat with remaining layers. Apply a thin crumb coat to trap crumbs and chill 20 minutes to set.
11 - Apply the final, smooth layer of buttercream with an offset spatula or bench scraper for clean sides and top; chill briefly if needed to firm the surface before dripping.
12 - Gently melt white chocolate chips with heavy cream in short bursts in a microwave or over a double boiler until smooth. Cool the ganache for about 10 minutes to a pourable but not hot temperature. In a small bowl combine edible gold luster dust with vodka or clear lemon extract to form a paint.
13 - Gently pour or spoon the cooled white chocolate around the cake edge to create controlled drips. Allow the drip to set slightly, then use a clean food-safe brush to paint the drip areas with the gold luster paint.
14 - Add optional rose petals or berries. Store chilled; bring to room temperature before serving for best flavor and texture.
