# 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 (dry or sparkling), room temperature
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, adjust for consistency
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, as needed
21 - 1 to 2 teaspoons vodka or clear lemon extract (for gold paint)
22 - Optional: fresh rose petals or berries for garnish
# How To Make:
01 - Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment paper and set aside.
02 - Sift together flour, granulated sugar, baking soda, salt and cocoa powder into a large bowl; whisk to homogenize.
03 - In a separate bowl whisk together vegetable oil, eggs, buttermilk, rosé wine, vanilla and vinegar until smooth.
04 - Fold the wet mixture into the dry ingredients and stir just until combined; add gel coloring gradually until you reach the desired rosy-pink hue.
05 - Divide the batter evenly among the three prepared pans and bake 30–35 minutes, or until a toothpick inserted into the center comes out clean.
06 - Let the cakes cool in their pans for 10 minutes, then invert onto a wire rack and cool completely before assembling.
07 - Beat butter on high until pale and creamy. Gradually add sifted powdered sugar, one cup at a time, then add rosé wine, vanilla and a pinch of salt. Beat 2–3 minutes until light and fluffy; adjust texture with additional wine or sugar.
08 - Level the cooled layers if needed. Place the first layer on a cake board or plate, spread an even layer of buttercream, repeat with remaining layers and apply a thin crumb coat around the exterior.
09 - Chill the crumb-coated cake for about 20 minutes to set, then apply a smooth final layer of buttercream and return to chill briefly if required.
10 - Gently melt white chocolate chips with heavy cream until smooth; remove from heat and let cool for 10 minutes to a workable temperature.
11 - Mix edible gold luster dust with a small amount of vodka or clear lemon extract to create a paint. Pour or spoon the cooled white chocolate around the cake edge to create controlled drips, allow to set, then brush the drips with the edible gold paint using a clean food-safe brush.
12 - Add additional gold accents, rose petals or berries as desired. Store refrigerated if made ahead and bring to room temperature before serving for best texture and flavor.
