# 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
10 - 2 teaspoons vanilla extract
11 - 2 teaspoons white vinegar
12 - Pink or rose gel food coloring, as needed
→ Rosé buttercream
13 - 1 cup (2 sticks) unsalted butter, room temperature
14 - 4 cups powdered (confectioners') sugar, sifted
15 - 3 to 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, as needed
21 - 1 to 2 teaspoons vodka or clear lemon extract
# How To Make:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment; lightly grease the parchment.
02 - Whisk together flour, granulated sugar, baking soda, salt and cocoa powder in a large bowl until evenly distributed.
03 - In a separate bowl, whisk vegetable oil, eggs, buttermilk, rosé, vanilla and vinegar until smooth and homogenous.
04 - Fold wet mixture into dry ingredients and mix gently until just combined; avoid overmixing. Add gel coloring to achieve a rosy-pink hue.
05 - Divide batter evenly among prepared pans and smooth tops. Bake 30–35 minutes, rotating once if needed, until a toothpick inserted in the center comes out clean.
06 - Allow layers to cool in pans 10 minutes, then transfer to a wire rack and cool completely before trimming or stacking.
07 - Beat butter on high until light and creamy. Gradually add sifted powdered sugar, one cup at a time, then beat in rosé, vanilla and a pinch of salt. Adjust texture with additional wine or sugar to achieve a spreadable consistency.
08 - Level cake tops if necessary. Place the first layer on a cake board, spread an even layer of buttercream, repeat with remaining layers to stack.
09 - Apply a thin crumb coat of buttercream over the assembled cake, smooth, then chill for about 20 minutes until set.
10 - Apply a final, even layer of buttercream and smooth sides and top with an offset spatula or bench scraper.
11 - Gently melt white chocolate chips with heavy cream until smooth; allow to cool slightly. In a small bowl, mix edible gold luster dust with vodka or clear lemon extract to form a paint.
12 - Carefully pour or spoon the cooled white chocolate along the cake edge to create drips. Once the drip has set, use the gold paint and a small food-safe brush to paint the drips and add metallic accents.
13 - Add additional decorations such as rose petals or berries if desired. Chill briefly to set decorations, then bring to room temperature before serving for best texture and flavor.
