# Ingredient List:
→ 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
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
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
21 - 1 to 2 teaspoons vodka or clear lemon extract
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment; set aside.
02 - Sift together flour, granulated sugar, baking soda, salt and cocoa into a large bowl; whisk to blend.
03 - In a separate bowl, whisk vegetable oil, eggs, buttermilk, rosé, vanilla and vinegar until homogeneous.
04 - Fold wet mixture into dry ingredients and stir just until combined. Add gel coloring until reaching the desired rosy-pink hue; avoid overmixing.
05 - Divide batter evenly among prepared pans and smooth tops. Bake 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
06 - Let layers cool in pans 10 minutes, then invert onto a wire rack and cool completely before trimming or filling.
07 - Beat butter on high until light and creamy. Gradually add sifted powdered sugar, 1 cup at a time, then add 3 to 4 tablespoons rosé, vanilla and a pinch of salt. Beat 2 to 3 minutes until fluffy; adjust with more wine or powdered sugar to achieve spreading consistency.
08 - Level cake tops if needed. Place first layer on a board, pipe or spread a layer of buttercream, then repeat with remaining layers.
09 - Apply a thin crumb coat over the stacked cake to seal crumbs. Chill 20 minutes to firm the crumb coat.
10 - Apply the final, smooth layer of buttercream and refine edges and top with an offset spatula.
11 - Melt white chocolate with heavy cream until smooth; allow to cool 10 minutes to thicken slightly. In a small bowl, mix edible gold luster dust with vodka or clear lemon extract to create gold paint.
12 - Gently pour or spoon the cooled white chocolate mixture along the cake edge to create drips. Once set, paint the drips with edible gold paint using a clean food-safe brush. Add petals or berries as desired.
13 - Chill if not serving immediately; bring to room temperature before serving for best texture and flavor.
