# 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, 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
19 - 2 tablespoons heavy cream
20 - Edible gold luster dust, as needed
21 - 1 to 2 teaspoons vodka or clear lemon extract
# How to Make:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment and set aside.
02 - Sift together flour, granulated sugar, baking soda, salt and cocoa powder into a large bowl.
03 - In a separate bowl whisk vegetable oil, eggs, buttermilk, rosé, vanilla and white vinegar until homogenous.
04 - Fold wet ingredients into dry ingredients and mix just until combined; add gel food coloring to reach a rosy pink hue.
05 - Divide batter evenly among prepared pans and bake 30–35 minutes, or until a skewer inserted into the center comes out clean.
06 - Allow cakes to rest in pans 10 minutes, then invert onto a wire rack and cool completely before assembling.
07 - Beat butter on high until pale and creamy. Gradually add powdered sugar one cup at a time, then add rosé, vanilla and a pinch of salt. Beat 2–3 minutes until light and fluffy, adjusting rosé or sugar to achieve spreadable consistency.
08 - Level cooled layers as needed. Place first layer on a cake board, spread an even layer of buttercream, then stack remaining layers and apply a thin crumb coat.
09 - Chill the crumb-coated cake 20 minutes to firm, then apply a final smooth layer of buttercream.
10 - Gently melt white chocolate chips with heavy cream until smooth. Allow the ganache to cool for about 10 minutes to thicken slightly.
11 - Mix edible gold luster dust with vodka or clear lemon extract to form a paintable consistency in a small bowl.
12 - Pour cooled white chocolate along the edge to create drips down the sides, then paint the set drips with gold paint. Finish with additional gold accents, rose petals or berries as desired. Chill briefly to set, then bring to room temperature before serving if stored chilled.
