# What You'll Need:
→ Cake
01 - All-purpose flour — 2 1/2 cups
02 - Granulated sugar — 1 1/2 cups
03 - Baking soda — 1 teaspoon
04 - Fine salt — 1/2 teaspoon
05 - Unsweetened cocoa powder — 1 tablespoon
06 - Vegetable oil — 1 cup
07 - Large eggs — 2, room temperature
08 - Buttermilk — 1 cup, room temperature
09 - Rosé wine — 1/2 cup
10 - Vanilla extract — 2 teaspoons
11 - White vinegar — 2 teaspoons
12 - Pink or rose gel food coloring — as needed
→ Rosé buttercream
13 - Unsalted butter — 1 cup, room temperature
14 - Powdered sugar, sifted — 4 cups
15 - Rosé wine — 3 to 4 tablespoons (to taste and for consistency)
16 - Vanilla extract — 1 teaspoon
17 - Salt — pinch
→ Gold drip
18 - White chocolate chips — 1/2 cup
19 - Heavy cream — 2 tablespoons
20 - Edible gold luster dust — as needed
21 - Vodka or clear lemon extract — 1 to 2 teaspoons
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment; set aside.
02 - In a large bowl, sift together flour, granulated sugar, baking soda, salt and cocoa powder until homogenous.
03 - In a separate bowl, whisk vegetable oil, eggs, buttermilk, rosé wine, vanilla and vinegar until smooth and emulsified.
04 - Fold the wet mixture into the dry ingredients and mix just until combined; avoid overmixing. Add gel color to achieve the desired rosy hue.
05 - Divide batter evenly between prepared pans and smooth tops. Bake 30 to 35 minutes, rotating pans once if needed, until a toothpick inserted in the center comes out clean.
06 - Cool layers in pans on a wire rack for 10 minutes, then invert to remove pans and cool completely on the rack before stacking or trimming.
07 - Beat butter on high until pale and airy. Gradually add sifted powdered sugar, 1 cup at a time, then incorporate rosé wine, vanilla and a pinch of salt. Beat 2 to 3 minutes until light and spreadable, adjusting consistency with additional wine or sugar as required.
08 - Level cooled layers if necessary. Place first layer on board, spread an even layer of buttercream, repeat with remaining layers. Apply a thin crumb coat around the cake and chill 20 minutes to set.
09 - Apply the final layer of buttercream using an offset spatula for a smooth finish. Chill briefly to firm the surface before applying drip.
10 - Gently melt white chocolate chips with heavy cream until smooth; allow to cool 10 minutes to a pourable temperature. In a separate small bowl, mix edible gold luster dust with vodka or clear lemon extract to form a paint.
11 - Carefully pour the cooled white chocolate along the cake edge to create drips; allow to set slightly. Using a clean food-safe brush, paint the set drips with edible gold paint for a metallic finish.
12 - Add optional edible gold accents, fresh rose petals or berries. Chill to set fully if needed and bring to room temperature before serving for best texture.
