# What You Need:
→ Cake
01 - 2 ½ cups (315 g) all-purpose flour
02 - 1 ½ cups (300 g) granulated sugar
03 - 1 tsp baking soda
04 - ½ tsp fine salt
05 - 1 tbsp cocoa powder (unsweetened)
06 - 1 cup (240 ml) vegetable oil
07 - 2 large eggs, room temperature
08 - 1 cup (240 ml) buttermilk, room temperature
09 - ½ cup (120 ml) rosé wine
10 - 2 tsp vanilla extract
11 - 2 tsp white vinegar
12 - Pink or rose gel food coloring (to desired shade)
→ Rosé Buttercream
13 - 1 cup (227 g) unsalted butter, room temperature
14 - 4 cups (480 g) powdered sugar, sifted
15 - 3-4 tbsp rosé wine
16 - 1 tsp vanilla extract
17 - Pinch of salt
→ Gold Drip
18 - ½ cup (85 g) white chocolate chips
19 - 2 tbsp heavy cream
20 - Edible gold luster dust
21 - 1-2 tsp vodka or clear lemon extract
# How To Make:
01 - Preheat your oven to 350°F (175°C). Grease and line three 8-inch (20 cm) cake pans with parchment paper. In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. In another bowl, whisk oil, eggs, buttermilk, rosé, vanilla, and vinegar until smooth. Add wet ingredients to dry ingredients and mix just until combined. Add food coloring to achieve a rosy-pink batter. Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Allow cakes to cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
02 - Beat butter on high until light and creamy. Gradually add powdered sugar, 1 cup at a time, mixing well between additions. Add rosé, vanilla, and salt. Beat for 2-3 minutes until fluffy. Adjust consistency with more wine or sugar as needed.
03 - Level cooled cakes if needed. Place one layer on a cake board and spread with buttercream. Repeat with remaining layers. Coat the outside with a thin layer (crumb coat). Chill for 20 minutes, then apply the final layer of buttercream.
04 - Melt white chocolate chips and cream together until smooth. Cool for 10 minutes. In a small bowl, mix gold luster dust with vodka or lemon extract to make a paint.
05 - Gently pour cooled white chocolate drip over the cake's edge, allowing it to drip down the sides. Once set, paint the drips with edible gold paint using a clean brush. Decorate with additional edible gold accents, rose petals, or berries if desired.
