# 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
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
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 Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment paper, then lightly grease the parchment.
02 - Sift together the all-purpose flour, granulated sugar, baking soda, fine salt and unsweetened cocoa powder into a large bowl, then set aside.
03 - In a separate bowl whisk the vegetable oil, eggs, buttermilk, rosé wine, vanilla extract and white vinegar until smooth and homogenous.
04 - Add the wet mixture to the dry ingredients and fold gently until just combined; avoid overmixing. Add gel food coloring a little at a time until you reach a rosy-pink batter.
05 - Divide the batter evenly among the three prepared pans and smooth the tops. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
06 - Allow the cakes to cool in their pans for 10 minutes, then invert onto wire racks and cool completely before assembling to prevent melting the buttercream.
07 - Beat the unsalted butter on medium-high speed until pale and airy, about 2 to 3 minutes, to create a light base for the frosting.
08 - With the mixer on low, add the sifted powdered sugar 1 cup at a time, mixing well between additions. Add 3 tablespoons rosé, vanilla and a pinch of salt, then increase speed and beat 2 to 3 minutes until fluffy. Adjust consistency with additional rosé or powdered sugar as needed.
09 - Level the cooled cake layers if necessary. Place the first layer on a cake board, spread an even layer of buttercream, then repeat with remaining layers. Apply a thin crumb coat to the exterior, smooth, and chill for 20 minutes to set.
10 - After chilling, apply the final coat of buttercream, smooth the sides and top using an offset spatula or bench scraper for clean edges.
11 - Gently melt the white chocolate chips with the heavy cream in a double boiler or short bursts in the microwave, stirring until smooth. Allow the ganache to cool for about 10 minutes until slightly thickened but still pourable.
12 - In a small dish, mix edible gold luster dust with 1 teaspoon of vodka or clear lemon extract to form a paintable consistency; add more liquid sparingly if needed.
13 - Using a spoon or squeeze bottle, gently pour the cooled white chocolate around the cake edge to create drips. Allow the drip to set slightly, then brush the set drips with the edible gold paint using a clean food-safe brush. Add additional gold accents, rose petals or berries as desired.
14 - Store the cake refrigerated; bring to room temperature for at least 30 minutes before serving. Ensure all layers are completely cool before decorating and use only edible luster dust.
