# 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
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 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 - Edible gold luster dust
21 - 1 to 2 teaspoons vodka or clear lemon extract (food-grade)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment paper; set aside.
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 wine, vanilla extract and white vinegar until smooth and homogenous.
04 - Fold wet ingredients into dry ingredients and mix just until combined; avoid overmixing. Add gel coloring a little at a time until you reach the desired rose hue.
05 - Divide batter evenly among the three prepared pans. Bake on the middle rack 30–35 minutes or until a toothpick inserted into the center comes out clean.
06 - Let layers cool in their pans 10 minutes, then invert onto a wire rack and cool completely before assembling to prevent melting the buttercream.
07 - Beat the room-temperature butter on high speed until pale and creamy, about 2–3 minutes, scraping the bowl as needed.
08 - Gradually add sifted powdered sugar, about 1 cup at a time, mixing well between additions. Add 3 tablespoons rosé, vanilla and a pinch of salt, then beat 2–3 minutes until light and spreadable; adjust with remaining rosé or additional sugar for desired consistency.
09 - Level cake layers if needed. Place first layer on a cake board, pipe or spread an even layer of buttercream, stack remaining layers and apply a thin crumb coat. Chill for 20 minutes to set.
10 - Apply a smooth final layer of buttercream after chilling, refining edges with an offset spatula for a clean finish.
11 - Melt white chocolate chips with heavy cream over a double boiler or in short microwave bursts, stirring until smooth. Allow mixture to cool 8–10 minutes to a pourable but not hot temperature. Mix edible gold luster dust with vodka or clear lemon extract to create a paint.
12 - Gently pour cooled white chocolate around the rim to create drips, then paint the set drip with the gold mixture using a clean food-safe brush. Finish with additional gold accents, rose petals or berries as desired. Chill briefly to set, then bring to room temperature before serving.
