# 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, quantity as needed
21 - 1 to 2 teaspoons vodka or clear lemon extract
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment paper and set pans aside.
02 - Sift together the all-purpose flour, granulated sugar, baking soda, fine salt and unsweetened cocoa powder into a large mixing bowl.
03 - In a separate bowl whisk the vegetable oil, eggs, buttermilk, rosé wine, vanilla extract and white vinegar until fully combined and smooth.
04 - Pour the wet mixture into the dry ingredients and fold gently with a spatula or mixer on low speed until just combined; add gel coloring gradually to reach a rosy-pink hue.
05 - Divide the batter evenly between the three prepared pans and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the centers comes out clean.
06 - Allow the cakes to rest in their pans for 10 minutes, then invert onto wire racks and cool completely before assembling.
07 - Beat the unsalted butter on high until pale and creamy. Gradually add sifted powdered sugar one cup at a time, mixing well between additions. Add 3 tablespoons rosé wine, vanilla and a pinch of salt; beat 2 to 3 minutes until light and fluffy. Adjust texture with additional rosé or powdered sugar as required.
08 - Level the cooled cake layers with a serrated knife or cake leveler. Place the first layer on a cake board, spread an even layer of buttercream, then repeat with remaining layers.
09 - Apply a thin crumb coat of buttercream to the stacked layers, refrigerate for 20 minutes to set, then apply a final smooth layer of buttercream.
10 - Gently melt white chocolate chips with heavy cream over a double boiler or in short bursts in the microwave until smooth. Allow the ganache to cool for about 10 minutes so it thickens slightly but remains pourable.
11 - Using a spoon or small ladle, carefully pour the cooled white chocolate ganache around the cake edge to create controlled drips. Allow it to set briefly, then mix edible gold luster dust with vodka or clear lemon extract to form a paint and brush the drips to achieve a metallic finish.
12 - Add optional edible accents such as rose petals or berries. Chill until set if necessary and allow to come to room temperature before serving.
