# What You 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 gel food coloring, to desired shade
→ Rosé buttercream
13 - 1 cup 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 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
→ Decorations (optional)
22 - Fresh rose petals, for garnish
23 - Fresh berries, for garnish
# Step-by-Step:
01 - Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment; lightly flour the sides if desired to aid release.
02 - Sift or whisk together the all-purpose flour, granulated sugar, baking soda, fine salt and unsweetened cocoa powder in a large bowl until homogenous.
03 - In a separate bowl, whisk together the vegetable oil, eggs, buttermilk, rosé wine, vanilla extract and white vinegar until smooth and uniform.
04 - Fold the wet mixture into the dry ingredients, mixing only until combined to avoid overworking the crumb. Add gel food coloring a little at a time until you achieve the desired rosy-pink hue.
05 - Divide the batter evenly between the three prepared pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the centers comes out clean.
06 - Allow the cakes to rest in the pans for 10 minutes, then invert onto a wire rack and remove parchment. Cool completely before assembling to prevent buttercream breakdown.
07 - Beat the unsalted butter on high speed until light and pale in color and texture, approximately 2–3 minutes with a stand or hand mixer.
08 - With the mixer on low, add the sifted powdered sugar one cup at a time until incorporated. Add 3 tablespoons rosé wine, vanilla and a pinch of salt; increase speed and beat 2–3 minutes until fluffy. Adjust texture with additional rosé or powdered sugar as needed.
09 - Trim domes from the cooled layers if necessary. Place the first layer on a cake board, pipe or spread an even layer of buttercream, then repeat with remaining layers.
10 - Apply a thin crumb coat to lock in crumbs and smooth the sides. Chill the assembled cake in the refrigerator for about 20 minutes to firm the crumb coat.
11 - Apply the final layer of buttercream, smoothing to a clean finish using an offset spatula or bench scraper. Return to chill briefly if needed to set before decorating.
12 - Gently melt the white chocolate chips with the heavy cream over a double boiler or in short bursts in the microwave until smooth. Allow to cool for 10 minutes to a pourable but not hot temperature. In a small bowl, combine edible gold luster dust with 1 teaspoon vodka or clear lemon extract to form a paint; reserve.
13 - Carefully pour the cooled white chocolate ganache around the edge to create drips, then fill the center as desired. Once the ganache sets, paint the drips with the edible gold paint using a clean food-safe brush.
14 - Add optional rose petals or berries for garnish. Store the cake refrigerated if made ahead and bring to room temperature before serving. Ensure all metallic decorations are labeled edible.
