# 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 gel food coloring, as needed
→ Rosé Buttercream
13 - 1 cup unsalted butter (2 sticks), 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, as needed
21 - 1 to 2 teaspoons vodka or clear lemon extract
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment rounds and spray the sides lightly.
02 - In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and cocoa powder until homogenous.
03 - In a separate bowl, whisk the vegetable oil, eggs, buttermilk, rosé wine, vanilla, and white vinegar until smooth and evenly combined.
04 - Pour the wet mixture into the dry ingredients and mix gently with a spatula or low-speed mixer just until combined; finish by adding pink gel food coloring to reach the desired shade.
05 - Divide batter evenly among the three prepared pans. Bake on the center rack for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
06 - Let the cakes rest in their pans for 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 until pale and creamy. Gradually add the sifted powdered sugar, one cup at a time, then beat in 3 tablespoons rosé wine, vanilla, and a pinch of salt. Adjust texture with more wine or sugar to reach a spreadable consistency.
08 - If necessary, level each cake layer. Place the first layer on a board, spread an even layer of buttercream, then repeat with the remaining layers to build the cake.
09 - Apply a thin crumb coat to the assembled cake and chill in the refrigerator for 20 minutes to set the crumb layer.
10 - Apply the final layer of buttercream, smoothing the sides and top with an offset spatula or bench scraper until neat.
11 - Gently melt the white chocolate chips with the heavy cream over a double boiler or in short bursts in the microwave until smooth. Allow the ganache to cool for about 10 minutes to thicken slightly. In a small bowl, mix edible gold luster dust with vodka or clear lemon extract to create a paint.
12 - Carefully pour the cooled white chocolate around the edge so it drips naturally down the sides. Once set, use a clean food-safe brush to paint the drips and accents with the gold mixture. Finish with rose petals or berries if desired.
13 - Allow the assembled cake to rest at cool room temperature for 20 to 30 minutes before serving; if chilled, bring to room temperature for best flavor and texture.
