# 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, as needed
→ Rosé buttercream
13 - 1 cup unsalted butter, room temperature
14 - 4 cups powdered sugar, sifted
15 - 3 to 4 tablespoons rosé wine
16 - 1 teaspoon vanilla extract
17 - Pinch fine salt
→ Gold drip
18 - 1/2 cup white chocolate chips
19 - 2 tablespoons heavy cream
20 - 1 to 2 teaspoons vodka or clear lemon extract
21 - Edible gold luster dust, as needed
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment paper and set aside.
02 - Sift together the flour, granulated sugar, baking soda, salt and cocoa powder into a large mixing bowl; whisk to combine evenly.
03 - In a separate bowl whisk the vegetable oil, eggs, buttermilk, rosé wine, vanilla extract and white vinegar until smooth and homogeneous.
04 - Fold the wet mixture into the dry ingredients just until combined; avoid overmixing. Add gel food coloring gradually until you reach the desired rosy-pink shade.
05 - Divide batter evenly among the prepared pans and smooth the tops. Bake for 30 to 35 minutes, or until a toothpick inserted into the centers comes out clean.
06 - Allow the cakes to cool in their pans for 10 minutes, then invert onto a wire rack and cool completely before assembling.
07 - Beat the butter on high speed until light and creamy. Add powdered sugar, one cup at a time, mixing well between additions. Add 3 to 4 tablespoons rosé wine, vanilla and a pinch of salt; beat 2 to 3 minutes until light and fluffy. Adjust consistency with more wine or powdered sugar as needed.
08 - If necessary level the cooled cake layers. Place the first layer on a cake board, spread an even layer of buttercream, then repeat with the remaining layers.
09 - Apply a thin crumb coat of buttercream to the assembled cake and smooth. Chill in the refrigerator for 20 minutes to set the crumb coat.
10 - Apply the final layer of buttercream and smooth the sides and top with an offset spatula to achieve a clean finish.
11 - Gently melt the white chocolate chips with the heavy cream over low heat or in short bursts in the microwave until smooth. Let the mixture cool for about 10 minutes.
12 - In a small bowl combine edible gold luster dust with 1 to 2 teaspoons vodka or clear lemon extract to form a paintable mixture.
13 - Pour the slightly cooled white chocolate mixture along the cake edge to create controlled drips down the sides. Allow the drip to set, then use the gold paint and a clean food-safe brush to gild the drips and add decorative accents.
14 - Add optional rose petals or berries for garnish. Store refrigerated if made ahead; bring to room temperature before serving for best texture and flavor.
