# 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, to desired shade
→ 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 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
# Method:
01 - Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment; set aside.
02 - Sift together the flour, granulated sugar, baking soda, salt and cocoa powder into a large mixing bowl.
03 - In a separate bowl whisk together the vegetable oil, eggs, buttermilk, rosé, vanilla and white vinegar until homogeneous.
04 - Fold the wet mixture into the dry ingredients until just combined; add gel coloring to achieve a rosy-pink batter.
05 - Divide batter evenly among the prepared pans and bake 30–35 minutes, or until a toothpick inserted into the center comes out clean.
06 - Allow layers to cool in their pans for 10 minutes, then remove and transfer to a wire rack to cool completely before assembly.
07 - Beat butter on high until light and creamy. Gradually add sifted powdered sugar, one cup at a time. Add rosé, vanilla and a pinch of salt; beat 2–3 minutes until light and spreadable. Adjust consistency with additional rosé or sugar as needed.
08 - Level cooled layers if necessary. Place the first layer on a cake board, spread an even layer of buttercream, then repeat with remaining layers.
09 - Apply a thin crumb coat to the assembled cake, smooth with an offset spatula and chill for 20 minutes to set.
10 - Apply the final layer of buttercream, smoothing the surfaces; chill briefly to firm before applying the drip.
11 - Melt white chocolate chips with heavy cream until smooth, then cool for about 10 minutes. In a small bowl combine edible gold luster dust with vodka or clear lemon extract to create a paintable gold mixture.
12 - Gently pour the cooled white chocolate mixture around the cake edge to create controlled drips. Once set, use a clean food-safe brush to paint the drips with the edible gold mixture.
13 - Finish with additional edible gold accents, fresh rose petals or berries if desired. If chilled, allow the cake to come to room temperature before serving for optimal texture and flavor.
