# 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, to desired shade
→ 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
19 - 2 tablespoons heavy cream
20 - Edible gold luster dust, as needed
21 - 1 to 2 teaspoons vodka or clear lemon extract
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment paper, then set pans aside.
02 - Sift together the all-purpose flour, granulated sugar, baking soda, fine salt, and unsweetened cocoa powder into a large bowl and whisk to blend evenly.
03 - In a separate bowl, whisk the vegetable oil, eggs, buttermilk, rosé wine, vanilla extract, and white vinegar until smooth and homogeneous.
04 - Pour the wet mixture into the dry ingredients and fold gently just until combined; avoid overmixing. Add gel food coloring a little at a time until you reach the desired rosy-pink hue.
05 - Divide batter evenly among the three prepared pans, smooth the tops, and bake 30 to 35 minutes, or until a toothpick inserted at the center comes out clean.
06 - Allow cakes to cool 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 unsalted butter on high speed until light and creamy. Reduce speed and add the sifted powdered sugar gradually, about 1 cup at a time, beating well between additions.
08 - Add 3 tablespoons rosé wine, the vanilla extract, and a pinch of salt to the buttercream. Beat 2 to 3 minutes until fluffy, then adjust consistency with additional wine (for softness) or powdered sugar (for stiffness) as required for frosting and piping.
09 - Level the cooled cake layers if necessary. Place the first layer on a cake board, spread an even layer of buttercream, repeat with remaining layers, then apply a thin crumb coat to seal in crumbs. Chill the stacked layers for 20 minutes to set the crumb coat.
10 - Remove the cake from the refrigerator and apply the final layer of buttercream, smoothing the sides and top with an offset spatula for a clean finish.
11 - Place white chocolate chips and heavy cream in a heatproof bowl and gently melt together until smooth. Allow the mixture to cool for about 10 minutes so it thickens slightly but remains pourable.
12 - In a small bowl, mix edible gold luster dust with 1 teaspoon vodka or clear lemon extract to form a brushable paint; add up to 2 teaspoons for desired consistency.
13 - Gently pour the cooled white chocolate drip around the cake edge, allowing controlled drips to form down the sides. Once the drip has set, use a clean food-safe brush to paint the drips and accents with the edible gold paint. Decorate with rose petals or berries if desired.
14 - Chill the finished cake briefly to set decorations. Store refrigerated if made ahead and bring to room temperature 30 to 60 minutes before serving for optimal texture and flavor.
