# What You'll Need:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 tablespoons cornstarch
03 - 2 tablespoons unsweetened cocoa powder
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 1 cup unsalted butter, room temperature
07 - 1 1/2 cups granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 4 large eggs, room temperature
10 - 1/2 cup rosé wine
11 - 1/2 cup buttermilk, room temperature
12 - 2 teaspoons vanilla extract
13 - Pink gel food coloring, optional
→ Cream cheese frosting
14 - 16 ounces cream cheese, room temperature
15 - 1 cup unsalted butter, room temperature
16 - 5 cups confectioners' sugar, sifted
17 - 2 teaspoons vanilla extract
18 - Pinch of fine salt
→ Gold drip decoration
19 - 1/2 cup white chocolate chips
20 - 1/4 cup heavy cream
21 - Edible gold luster dust
22 - Few drops clear vodka or lemon extract (for gold paint)
# Steps to Follow:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment; lightly flour the sides for easy release.
02 - Sift together the all-purpose flour, cornstarch, cocoa powder, baking soda and salt into a medium bowl; set aside.
03 - In a large bowl, beat the unsalted butter with the granulated and brown sugars on medium speed until light and fluffy, about 3–4 minutes.
04 - Add the eggs one at a time, mixing until incorporated after each addition, then stir in the vanilla extract.
05 - Combine the rosé wine and buttermilk in a separate jug and stir to blend.
06 - With the mixer on low, add the dry ingredients and the rosé-buttermilk mixture alternately to the butter mixture, beginning and ending with the dry ingredients. Add pink gel food coloring to achieve the desired hue.
07 - Divide the batter evenly among the prepared pans, smooth the tops, and bake 28–32 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow the cakes to cool in the pans for 10 minutes, then invert onto a wire rack and cool completely before assembling.
09 - Beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted confectioners' sugar, then vanilla and a pinch of salt; beat until light and spreadable.
10 - Place one cake layer on a serving plate, spread an even layer of frosting, repeat with remaining layers, then crumb-coat and finish with smooth outer frosting. Chill the assembled cake for 30 minutes to set the crumb coat.
11 - Place white chocolate chips and heavy cream in a heatproof bowl over simmering water and stir until fully melted and smooth. Remove from heat and let cool slightly to a pourable consistency.
12 - Using a spoon or small ladle, apply the white chocolate ganache around the top edge to create drips down the sides. Return the cake to the refrigerator until the drip sets.
13 - Mix edible gold luster dust with a few drops of vodka or lemon extract to form a paint. When the white chocolate drips have set, use a small brush to paint them gold. Finish with edible flowers, gold leaf or fresh berries as desired.
