# Components:
→ 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 preferred)
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, to taste and desired consistency
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 (for gold paint)
22 - Optional: fresh rose petals or berries for garnish
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment; set aside.
02 - Sift together all-purpose flour, granulated sugar, baking soda, fine salt and cocoa powder into a large bowl.
03 - In a separate bowl, whisk vegetable oil, eggs, buttermilk, rosé wine, vanilla extract and white vinegar until smooth.
04 - Fold wet ingredients into dry ingredients just until combined; avoid overmixing. Add gel food coloring to achieve a rosy-pink hue.
05 - Divide batter evenly among prepared pans and smooth tops. Bake 30 to 35 minutes, or until a toothpick inserted into centers comes out clean.
06 - Let layers rest in pans 10 minutes, then invert onto wire racks and cool completely before assembling.
07 - Beat unsalted butter on high until pale and airy. Gradually add sifted powdered sugar, 1 cup at a time, mixing well between additions. Add rosé wine, vanilla and a pinch of salt; beat 2 to 3 minutes until light and fluffy. Adjust texture with additional wine or powdered sugar as needed.
08 - Level cooled cake layers if necessary. Place first layer on a cake board, spread an even layer of buttercream, and repeat with remaining layers. Apply a thin crumb coat around the exterior and chill 20 minutes to set.
09 - Apply the final layer of buttercream, smoothing sides and top with an offset spatula for a clean finish.
10 - Melt white chocolate chips with heavy cream over a double boiler or in short bursts in the microwave, stirring until smooth. Allow mixture to cool 10 minutes to slightly thicken.
11 - Combine edible gold luster dust with 1 to 2 teaspoons vodka or clear lemon extract to create a paintable gold mixture.
12 - Gently pour the cooled white chocolate drip along the cake edge, allowing controlled drips down the sides. Once set, use a clean food-safe brush to paint the drips and accents with the edible gold paint.
13 - Add rose petals or berries if desired. Chill briefly to set decorations, then bring to room temperature before serving for best texture and flavor.
