# 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, as needed
→ Rosé Buttercream
13 - 1 cup unsalted butter (2 sticks), room temperature
14 - 4 cups confectioners' 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:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round pans with parchment circles and a thin coating of fat to ensure even release.
02 - Sift or whisk together the flour, sugar, baking soda, salt, and cocoa powder in a large bowl until homogenous.
03 - In a separate bowl, whisk the oil, eggs, buttermilk, rosé, vanilla, and white vinegar until smooth and uniform.
04 - Gently fold the wet mixture into the dry ingredients just until combined; avoid overmixing. Add gel coloring to achieve the desired rosy hue.
05 - Divide the batter evenly among the three prepared pans, smooth the tops, and bake 30–35 minutes, or until a toothpick inserted near the center comes out clean.
06 - Allow the layers to rest in their pans for 10 minutes, then invert onto a wire rack and cool completely before trimming or filling.
07 - Beat the butter on high speed until pale and airy. Gradually add the sifted confectioners' sugar, 1 cup at a time, then add the rosé, vanilla, and salt. Beat until light and spreadable, adjusting consistency with additional wine or sugar as needed.
08 - Level the cooled layers if necessary. Place the first layer on a board, pipe or spread an even layer of buttercream, then stack the remaining layers repeating the process.
09 - Apply a thin crumb coat to the exterior and refrigerate for about 20 minutes to set the crumb layer.
10 - Apply the final smooth layer of buttercream, using an offset spatula or bench scraper to achieve clean edges and an even surface.
11 - Gently melt the white chocolate with the heavy cream until smooth; let cool for 10 minutes so the ganache is pourable but not hot. In a small bowl, mix the gold luster dust with the vodka or clear extract to form an edible gold paint.
12 - Pour the cooled white chocolate mixture along the edge to create drips, allowing it to run naturally down the sides. Once set, paint the drips with the edible gold paint using a clean food-safe brush. Finish with optional rose petals or berries.
