# 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 gel food coloring, as needed to achieve 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, food-safe, as needed
21 - 1 to 2 teaspoons vodka or clear lemon extract
→ Decoration (optional)
22 - Fresh edible rose petals, optional
23 - Fresh berries, optional
# How to Prepare:
01 - Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment paper and set aside.
02 - In a large bowl sift together the flour, granulated sugar, baking soda, salt and cocoa powder until evenly distributed.
03 - In a separate bowl whisk together the vegetable oil, eggs, buttermilk, rosé wine, vanilla extract and white vinegar until smooth.
04 - Pour the wet ingredients into the dry ingredients and mix gently just until combined; add gel coloring a little at a time until you reach the desired rosy-pink hue.
05 - Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
06 - Allow the cakes to cool 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. Gradually add the sifted powdered sugar, about 1 cup at a time, then add 3 tablespoons rosé, vanilla and a pinch of salt. Beat 2 to 3 minutes until fluffy, adding the remaining wine or more sugar to adjust consistency.
08 - Level the cooled layers if necessary. Place one layer on a cake board, spread an even layer of buttercream, repeat with remaining layers to form a three-layer cake.
09 - Apply a thin crumb coat over the entire cake and smooth with an offset spatula. Chill for 20 minutes to set the crumb coat.
10 - Apply the final layer of buttercream, smooth the sides with a bench scraper or offset spatula, and chill briefly to firm the surface before adding the drip.
11 - Gently melt the white chocolate chips with the heavy cream until smooth; allow the mixture to cool for 10 minutes so it thickens slightly. In a small bowl mix the edible gold luster dust with the vodka or lemon extract to create a paint.
12 - Pour or spoon the cooled white chocolate mixture around the edge of the chilled cake to create drips and let set. Once set, paint the drips with the edible gold paint using a clean food-safe brush and finish with optional rose petals or berries.
13 - If refrigerated, bring the cake to room temperature before serving for optimal texture and flavor.
