# 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 (dry or sparkling)
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 unsalted butter (2 sticks), 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, as needed
21 - 1 to 2 teaspoons vodka or clear lemon extract (for luster paint)
# Method:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment rounds and lightly dust with flour or nonstick spray.
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, vanilla and white vinegar until smooth and homogenous.
04 - Pour the wet mixture into the dry ingredients and stir gently just until combined; avoid overmixing. Add gel coloring a little at a time until you reach the desired rosy hue.
05 - Divide batter evenly among the prepared pans and smooth the tops. Bake 30–35 minutes, rotating midway, until a toothpick inserted into the center comes out clean.
06 - Let the cakes rest in their pans for 10 minutes, then invert onto a wire rack and cool completely before assembling or trimming.
07 - Beat the butter on high until pale and silky. Add powdered sugar in thirds, mixing well after each addition. Add 3 tablespoons rosé, vanilla and a pinch of salt; beat 2–3 minutes until light and fluffy, adjusting consistency with additional wine or sugar as needed.
08 - If necessary, level the cake tops with a serrated knife. Place the first layer on a cake board, spread an even layer of buttercream, repeat with remaining layers and apply a thin crumb coat over the exterior.
09 - Chill the crumb-coated cake for about 20 minutes to set, then apply the final layer of buttercream, smoothing the sides and top with an offset spatula.
10 - Gently melt white chocolate chips with heavy cream over a double boiler or in short bursts in the microwave, stirring until smooth. Allow the ganache to cool for 10 minutes to a pourable but not hot temperature.
11 - Slowly pour or spoon the cooled white chocolate around the cake edge to create drips, working in small sections. Once set, mix gold luster dust with 1 teaspoon vodka or clear lemon extract to form a paint and brush the drips and accents with a food-safe brush.
12 - Add optional rose petals or berries for garnish. Chill briefly to set the finish, then bring to room temperature before serving to allow buttercream to soften slightly.
