# What You 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 (2 sticks) unsalted butter, room temperature
14 - 4 cups powdered sugar, sifted
15 - 3 to 4 tablespoons rosé wine, divided
16 - 1 teaspoon vanilla extract
17 - Pinch of fine salt
→ Gold drip and decoration
18 - 1/2 cup white chocolate chips
19 - 2 tablespoons heavy cream
20 - Edible gold luster dust
21 - 1 to 2 teaspoons vodka or clear lemon extract (to mix with luster dust)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment rounds and lightly oil the sides.
02 - Whisk together the flour, granulated sugar, baking soda, salt and cocoa powder in a large bowl until evenly distributed.
03 - In a separate bowl, whisk the vegetable oil, eggs, buttermilk, rosé wine, vanilla extract and white vinegar until smooth and homogenous.
04 - Pour the wet mixture into the dry ingredients and fold gently with a spatula or low-speed mixer just until combined; avoid overmixing. Add gel coloring to achieve a rosy-pink batter.
05 - Divide the batter evenly between the three prepared pans and smooth the tops. Bake 30–35 minutes, rotating once if needed, until a toothpick inserted in the center comes out clean.
06 - Allow the cakes to rest in their pans for 10 minutes, then invert onto a wire rack, remove parchment, and cool completely before stacking or frosting.
07 - Beat the room-temperature butter on medium-high until light and pale. Gradually add the sifted powdered sugar, 1 cup at a time, scraping the bowl as needed. Add 3 tablespoons rosé wine, vanilla and a pinch of salt; beat 2–3 minutes until fluffy. Adjust consistency with the remaining rosé or additional powdered sugar as required.
08 - If necessary, level the cooled cake layers. Place the first layer on a cake board, spread an even layer of buttercream, then continue with remaining layers.
09 - Apply a thin crumb coat to the outside of the stacked cake to trap crumbs. Refrigerate for about 20 minutes to set the crumb coat.
10 - Apply the final smooth layer of buttercream, refining edges with an offset spatula or bench scraper until the surface is even.
11 - Gently melt the white chocolate chips with the heavy cream over a double boiler or in short bursts in the microwave, stirring until smooth. Let the ganache cool for 10 minutes to thicken slightly.
12 - Using a spoon or small ladle, apply the cooled white chocolate ganache to the cake edge to create drips and cover the top as desired. Mix edible gold luster dust with vodka or clear lemon extract to form a paint and, once the drip has set, paint the drips and accents with a clean food-safe brush. Finish with optional rose petals or berries.
13 - Allow the cake to settle at room temperature for 20–30 minutes if refrigerated; this improves texture and aroma before slicing.
