# 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 preferred)
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 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 It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper and set aside.
02 - Whisk together flour, granulated sugar, baking soda, fine salt, and cocoa powder in a large bowl until evenly distributed.
03 - In a separate bowl, whisk 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 until just combined; finish by adding pink gel food coloring to reach the desired shade.
05 - Divide batter evenly between the three prepared pans, smooth the tops, and bake for 30–35 minutes or until a toothpick inserted into the center emerges clean.
06 - Allow cakes to rest in the pans for 10 minutes, then invert onto wire racks to cool completely before leveling and assembling.
07 - Beat the butter on high until pale and airy, then add sifted powdered sugar 1 cup at a time. Once incorporated, add 3 tablespoons rosé, vanilla and a pinch of salt; beat 2–3 minutes until light and fluffy, adjusting texture with additional rosé or sugar as needed.
08 - Trim domes from the cooled layers if necessary. Place the first layer on a cake board, pipe or spread an even layer of buttercream, then repeat with remaining layers.
09 - Apply a thin crumb coat over the assembled cake to seal crumbs, refrigerate for about 20 minutes to firm the crumb coat, then apply a final smooth layer of buttercream.
10 - Gently melt white chocolate chips with heavy cream until smooth; allow to cool for 10 minutes to a pourable but not hot consistency. In a small bowl, mix edible gold luster dust with 1 teaspoon vodka or clear lemon extract to form a paint.
11 - Carefully pour the cooled white chocolate mixture around the cake edge to create controlled drips. Once the drip sets slightly, brush the drips with the edible gold paint using a clean food-safe brush.
12 - Add any additional gold accents, fresh rose petals or berries as desired. Chill until set, then bring to room temperature before slicing and serving.
