# 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)
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, softened
14 - 4 cups powdered sugar, sifted
15 - 3 to 4 tablespoons rosé wine
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 to 2 teaspoons vodka or clear lemon extract
# How to Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment rounds and a light coating of fat; set aside.
02 - Sift together the all-purpose flour, granulated sugar, baking soda, salt and unsweetened cocoa into a large bowl to ensure an even distribution.
03 - Whisk the vegetable oil, eggs, buttermilk, rosé wine, vanilla extract and white vinegar in a separate bowl until smooth and homogenous.
04 - Fold the wet mixture into the dry ingredients and mix just until combined; avoid overworking. Add gel food coloring gradually to achieve a rosy-pink hue.
05 - Divide batter evenly among the prepared pans and smooth the tops. Bake for 30 to 35 minutes, rotating once if necessary, until a toothpick inserted in the center comes out clean.
06 - Allow the cakes to rest in their pans for 10 minutes, then invert onto a wire rack and cool completely before leveling or assembling.
07 - Beat the softened butter on high until pale and creamy. Add the sifted powdered sugar in increments, mixing well after each addition to maintain airiness.
08 - Add the rosé wine, vanilla and a pinch of salt; beat for 2 to 3 minutes until light and fluffy. Adjust consistency with additional wine for looseness or more powdered sugar for stiffness.
09 - Level the cooled layers if necessary. Place the first layer on a cake board, pipe or spread an even layer of buttercream, then stack the remaining layers. Apply a thin crumb coat and refrigerate for 20 minutes.
10 - Apply the final smooth layer of buttercream using an offset spatula or bench scraper; chill briefly to firm before adding the drip.
11 - Gently melt the white chocolate chips with the heavy cream until satin-smooth; cool for about 10 minutes to a pourable temperature. In a separate small bowl, mix edible gold luster dust with vodka or clear lemon extract to create a paint.
12 - Gently pour the slightly cooled white chocolate around the cake edge to create drips, then allow to set. Using a clean food-safe brush, paint the drips with the gold mixture. Finish with optional rose petals or fresh berries and chill briefly before serving.
