# 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 - Gel food coloring, pink or rose, 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 of fine salt
→ Gold Drip
18 - 1/2 cup white chocolate chips (food-grade)
19 - 2 tablespoons heavy cream
20 - Edible gold luster dust
21 - 1 to 2 teaspoons vodka or clear lemon extract (food-grade)
# How to Make:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment paper, then lightly grease the parchment.
02 - Whisk together the flour, granulated sugar, baking soda, salt, and cocoa powder in a large bowl until homogeneous.
03 - In a separate bowl, whisk the vegetable oil, eggs, buttermilk, rosé, vanilla, and white vinegar until smooth and well blended.
04 - Fold the wet ingredients into the dry ingredients with a spatula or low-speed mixer just until combined; do not overmix. Add gel food coloring to reach a rosy-pink hue.
05 - Divide the batter evenly among the three prepared pans. Bake on the center rack for 30 to 35 minutes, or until a toothpick inserted into the centers comes out clean.
06 - Let the pans rest on a rack for 10 minutes, then invert the layers onto a wire rack and cool completely before assembling.
07 - Beat the room-temperature butter on high speed until light and creamy, about 2 to 3 minutes.
08 - Gradually add the sifted powdered sugar, about 1 cup at a time, beating between additions. Add 3 tablespoons rosé, vanilla, and a pinch of salt; increase rosé or powdered sugar to adjust spreadable consistency. Beat 2 to 3 minutes until fluffy.
09 - Level the cooled layers if needed. Place one layer on a cake board, spread an even layer of buttercream, repeat with remaining layers, then apply a thin crumb coat to the exterior.
10 - Chill the crumb-coated cake for 20 minutes to set, then apply the final smooth layer of buttercream and return to chill briefly until slightly firm.
11 - Gently melt the white chocolate chips with the heavy cream until smooth. Allow the ganache to cool for about 10 minutes so it thickens slightly but remains pourable. In a small dish, mix edible gold luster dust with 1 teaspoon vodka or clear lemon extract to form a paint.
12 - Carefully pour the cooled white chocolate around the cake edge, encouraging drips to form and smoothing the top. Once the drip sets slightly, use the edible gold paint and a clean food-safe brush to highlight and paint the drips.
13 - Add additional edible gold accents, fresh rose petals or berries as desired. Store chilled if prepared ahead; bring to room temperature before serving for best texture and flavor.
