# 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, room temperature — 2
08 - Buttermilk, room temperature — 1 cup
09 - Rosé wine — 1/2 cup
10 - Vanilla extract — 2 teaspoons
11 - White vinegar — 2 teaspoons
12 - Pink or rose gel food coloring — to achieve desired shade
→ Rosé Buttercream
13 - Unsalted butter, room temperature — 1 cup
14 - Powdered sugar, sifted — 4 cups
15 - Rosé wine — 3 to 4 tablespoons (adjust 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 — quantity as needed for paint
21 - Vodka or clear lemon extract — 1 to 2 teaspoons (for luster paint)
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment and set aside.
02 - Whisk together flour, sugar, baking soda, salt, and cocoa powder in a large bowl until evenly distributed.
03 - In a separate bowl, whisk vegetable oil, eggs, buttermilk, rosé, vanilla, and vinegar until homogeneous.
04 - Fold the wet mixture into the dry ingredients and stir just until combined. Add gel food coloring a little at a time until you reach a rosy-pink hue.
05 - Divide batter evenly among prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the centers comes out clean.
06 - Let the pans rest on a rack for 10 minutes, then invert and transfer cakes to the rack to cool completely before assembling.
07 - Beat butter on high until light. Gradually add sifted powdered sugar, about 1 cup at a time, blending well between additions. Add rosé wine, vanilla, and a pinch of salt and beat 2 to 3 minutes until fluffy; adjust texture with additional wine or sugar as needed.
08 - Level cake crowns if necessary. Place one layer on a board, spread an even layer of buttercream, repeat with remaining layers, then apply a thin crumb coat to the exterior.
09 - Chill the crumb-coated cake for about 20 minutes until the crumb layer is firm, then apply the final smooth layer of buttercream.
10 - Gently melt white chocolate chips with heavy cream until smooth; remove from heat and let cool 8 to 10 minutes so the ganache thickens slightly but is still pourable.
11 - In a small bowl, mix edible gold luster dust with a teaspoon or two of vodka or clear lemon extract to form a paintable suspension.
12 - Pour the cooled white chocolate along the cake edge to create drips; allow to set briefly, then using a clean food-safe brush paint the drips and accents with the gold suspension.
13 - Add optional rose petals or berries for garnish. Chill if needed; bring to room temperature before serving for best texture and flavor.
