# 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)
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, room temperature
14 - 4 cups powdered sugar, sifted
15 - 3 to 4 tablespoons rosé wine
16 - 1 teaspoon vanilla extract
17 - Pinch fine salt
→ Gold drip & decoration
18 - 1/2 cup white chocolate chips
19 - 2 tablespoons heavy cream
20 - Edible gold luster dust
21 - 1 to 2 teaspoons vodka or clear lemon extract (food-grade)
# How To Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment paper, then set aside.
02 - Sift together the flour, granulated sugar, baking soda, fine salt, and unsweetened cocoa powder into a large mixing bowl.
03 - In a separate bowl, whisk vegetable oil, eggs, buttermilk, rosé wine, vanilla extract, and white vinegar until smooth and homogeneous.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing. Add gel food coloring to achieve a rosy-pink batter.
05 - Divide the batter evenly among the prepared pans and smooth the tops. Bake for 30 to 35 minutes, or until a toothpick inserted in the center emerges clean.
06 - Allow the cakes to rest in their pans for 10 minutes, then invert onto a wire rack and cool completely before decorating.
07 - Beat the room-temperature butter on high speed until light and pale. Gradually add sifted powdered sugar, 1 cup at a time, scraping the bowl between additions.
08 - Add 3 to 4 tablespoons rosé wine, vanilla, and a pinch of salt. Beat until the buttercream is fluffy. Adjust texture with additional wine to loosen or more powdered sugar to thicken.
09 - Level cake layers if necessary. Place the first layer on a cake board, pipe or spread an even layer of buttercream, repeat with remaining layers. Apply a thin crumb coat over the assembled cake and chill for 20 minutes to set.
10 - Apply a final smooth layer of buttercream, refine edges with an offset spatula, and chill briefly to firm the surface in preparation for the drip.
11 - In a heatproof bowl, gently melt white chocolate chips with heavy cream until smooth. Allow the ganache to cool for 10 minutes. In a separate small bowl, mix edible gold luster dust with vodka or clear lemon extract to create an edible paint.
12 - Using a spoon or squeeze bottle, gently pour the cooled white chocolate mixture along the cake edge to create controlled drips. Once set, paint the drips with the gold mixture using a food-safe brush. Finish with edible rose petals or berries as desired. If refrigerated, bring to room temperature before serving.
