# 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 recommended)
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, room temperature
14 - 4 cups powdered sugar, sifted
15 - 3 to 4 tablespoons rosé wine (adjust for consistency and flavor)
16 - 1 teaspoon vanilla extract
17 - Pinch of fine salt
→ Gold drip and decoration
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 (to suspend luster dust)
22 - Optional: fresh rose petals or berries for garnish
# Directions:
01 - Preheat the oven to 350°F. Grease and line three 8-inch cake pans with parchment rounds and a light coating of fat, then dust with flour or tap out excess.
02 - Whisk together the flour, granulated sugar, baking soda, salt, and cocoa powder in a large bowl until evenly distributed.
03 - In a separate bowl, whisk the vegetable oil, eggs, buttermilk, rosé wine, vanilla, 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 coloring a little at a time to reach the desired rosy hue.
05 - Divide the batter evenly among the three prepared pans and bake 30–35 minutes, rotating once if needed, until a toothpick inserted in the center comes out clean.
06 - Allow the cakes to rest in the pans for 10 minutes, then invert onto a wire rack and cool completely before assembling to prevent melting the buttercream.
07 - Beat the room-temperature butter on high speed until light and creamy, about 3–4 minutes, to build volume and a silky texture.
08 - Gradually add the sifted powdered sugar, one cup at a time, scraping the bowl as needed. Add 3 tablespoons rosé, vanilla, and a pinch of salt; beat until fluffy. Adjust consistency with up to 1 tablespoon more wine or additional powdered sugar as required.
09 - If necessary, level the cake layers. Place the first layer on a cake board, spread an even layer of buttercream, then stack remaining layers and apply a thin crumb coat over the entire cake.
10 - Chill the crumb-coated cake in the refrigerator for about 20 minutes to set, then apply the final smooth layer of buttercream using an offset spatula or bench scraper.
11 - Warm the white chocolate chips with the heavy cream over a double boiler or short bursts in the microwave, stirring until smooth. Allow the ganache to cool for about 10 minutes so it thickens slightly but remains pourable.
12 - Place a small amount of edible gold luster dust in a clean bowl and mix with 1–2 teaspoons of vodka or clear lemon extract to create a paintable suspension; use only food-grade, edible products.
13 - Gently pour the cooled white chocolate ganache around the edge, letting it drip naturally down the sides. Once the drip has set, use a clean food-safe brush to paint the drips with the edible gold mixture; add extra gold accents and fresh petals or berries as desired.
14 - Store the finished cake refrigerated if made ahead; bring to room temperature before serving for optimal texture and flavor. Allow at least 30–60 minutes at room temperature before slicing.
