# 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 (2 sticks) unsalted butter, room temperature
14 - 4 cups sifted powdered sugar
15 - 3 to 4 tablespoons rosé wine
16 - 1 teaspoon vanilla extract
17 - Pinch fine salt
→ Gold Drip
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
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment paper and set aside.
02 - Sift together the flour, granulated sugar, baking soda, salt and cocoa powder into a large mixing bowl until evenly distributed.
03 - In a separate bowl whisk the vegetable oil, eggs, buttermilk, rosé wine, vanilla extract and white vinegar until smooth and homogenous.
04 - Fold the wet mixture into the dry ingredients and mix just until combined; avoid overmixing. Add gel food coloring to reach a rosy-pink hue.
05 - Divide the batter evenly among the prepared pans. Bake in the center of the oven for 30 to 35 minutes, or until a toothpick inserted into the centers 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 assembling.
07 - Beat the butter on high speed until light and creamy. Add the powdered sugar gradually, about 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 2 to 3 minutes until smooth and fluffy. Adjust consistency with additional wine to loosen or powdered sugar to thicken.
09 - Level each cooled layer as needed. Place the first layer on a cake board, spread an even layer of buttercream, then repeat with remaining layers. Apply a thin crumb coat around the exterior and chill for 20 minutes to set.
10 - Apply the final layer of buttercream and smooth with an offset spatula, refining the edges and surface for a clean finish.
11 - Gently melt the white chocolate chips with the heavy cream until fully smooth. Allow the glaze to cool for about 10 minutes so it thickens slightly. In a small separate bowl, mix edible gold luster dust with the vodka or clear lemon extract to form a paint.
12 - Pour the slightly cooled white chocolate mixture around the edges to create drips; work in small amounts and allow them to set. Once set, paint the drips and accents with the gold mixture using a food-safe brush. Garnish with rose petals or berries if desired. Chill to set and bring to room temperature before serving.
