# 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, as needed
→ 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
# How to Make It:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round pans with parchment paper and set aside.
02 - In a large bowl, sift together the flour, granulated sugar, baking soda, salt, and cocoa powder until evenly combined.
03 - In a separate bowl, whisk the vegetable oil, eggs, buttermilk, rosé wine, vanilla extract and white vinegar until smooth.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined; add gel food coloring to reach a rosy-pink hue.
05 - Divide the batter evenly between the prepared pans, smoothing the tops for even rising.
06 - Bake for 30 to 35 minutes, or until a toothpick inserted into the centers comes out clean; rotate pans halfway through if oven hotspots are suspected.
07 - Allow the layers to rest in their pans for 10 minutes, then invert onto a wire rack and cool completely before assembling.
08 - Beat the butter on high speed until pale and creamy; add the powdered sugar gradually, then mix in rosé wine, vanilla and a pinch of salt. Beat until light and fluffy, adjusting consistency with additional wine or powdered sugar as needed.
09 - Level the cooled layers if required. Place the first layer on a board, spread an even layer of buttercream, repeat with remaining layers, then apply a thin crumb coat around the exterior and chill for 20 minutes.
10 - Apply the final smooth layer of buttercream and refrigerate briefly to set before adding the drip.
11 - Gently melt the white chocolate chips with the heavy cream until smooth; allow the ganache to cool for about 10 minutes. In a small bowl, combine edible gold luster dust with vodka or clear lemon extract to create a paint.
12 - Pour the cooled white chocolate mixture along the top edge, letting controlled drips form down the sides. Once set, paint the drips and accents with the edible gold mixture and garnish with rose petals or berries as desired.
