# 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, softened
14 - 4 cups powdered sugar, sifted
15 - 3–4 tablespoons rosé wine, to taste and consistency
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 - 1–2 teaspoons vodka or clear lemon extract (to mix with luster dust)
# How To Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment; set aside.
02 - In a large bowl, whisk together the flour, granulated sugar, baking soda, salt and cocoa powder until evenly distributed.
03 - In a separate bowl, whisk the vegetable oil, eggs, buttermilk, rosé, vanilla and white vinegar until smooth and homogenous.
04 - Add the wet ingredients to the dry mixture and stir gently until just combined; avoid overmixing. Add gel coloring a little at a time until you reach the desired rosy-pink hue.
05 - Divide batter evenly among prepared pans. Bake 30–35 minutes, rotating pans once if necessary, until a toothpick inserted into the center comes out clean.
06 - Let layers cool in the pans for 10 minutes, then invert onto a wire rack and cool completely before assembly to prevent melting the buttercream.
07 - Beat the softened butter on high until pale and fluffy. Gradually add the sifted powdered sugar, one cup at a time, then beat in rosé wine, vanilla and a pinch of salt. Adjust texture with additional wine for softness or more sugar for stiffness.
08 - If necessary, level each cooled layer. Place the first layer on a cake board, spread an even layer of buttercream, then repeat with remaining layers.
09 - Apply a thin crumb coat over the assembled cake to trap any loose crumbs. Chill for about 20 minutes until the crumb coat firms, then apply a smooth final layer of buttercream.
10 - Gently melt white chocolate chips with the heavy cream over a double boiler or in short bursts in the microwave, stirring until smooth. Allow the ganache to cool for about 10 minutes until slightly thickened but still pourable.
11 - Carefully pour or spoon the cooled white chocolate around the top edge to create drips down the sides. Once the drip has set slightly, mix edible gold luster dust with vodka or clear lemon extract to a paint consistency and brush onto the drips with a clean food-safe brush.
12 - Add any additional edible gold accents, fresh rose petals or berries as desired. Chill briefly if needed, then bring to room temperature before serving for optimal texture and flavor.
