# 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 (dry or sparkling recommended)
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 (2 sticks), room temperature
14 - 4 cups powdered sugar, sifted
15 - 3 to 4 tablespoons rosé wine, adjust for consistency
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, as needed
21 - 1 to 2 teaspoons vodka or clear lemon extract (to mix with luster dust)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment; set aside.
02 - Sift or whisk together flour, granulated sugar, baking soda, salt and cocoa powder in a large bowl until evenly distributed.
03 - In a separate bowl, whisk vegetable oil, eggs, buttermilk, rosé wine, vanilla and vinegar until homogenous.
04 - Pour wet mixture into dry ingredients and fold gently until just combined; avoid overmixing. Add gel coloring a little at a time to reach a rosy-pink hue.
05 - Divide batter evenly among prepared pans and smooth tops. Bake 30–35 minutes until a skewer inserted near the center comes out clean and tops spring back lightly.
06 - Allow layers to rest in pans for 10 minutes, then invert onto a wire rack and cool completely before trimming or assembling.
07 - Beat butter on high until light and pale. Add powdered sugar 1 cup at a time, mixing well between additions. Add 3–4 tablespoons rosé wine, vanilla and a pinch of salt; beat 2–3 minutes until fluffy. Adjust texture with more wine or sugar as needed.
08 - Level cake layers if necessary. Place the first layer on a board, spread an even layer of buttercream, then repeat with remaining layers.
09 - Apply a thin crumb coat of buttercream over the assembled stack and smooth with an offset spatula. Chill 20 minutes to set the crumb coat.
10 - Apply the final layer of buttercream, smoothing surfaces and edges for a clean finish. Return to chill briefly if needed to firm the icing before adding the drip.
11 - Gently melt white chocolate chips with heavy cream over a double boiler or in short bursts in the microwave, stirring until glossy and smooth. Allow the mixture to cool about 10 minutes so it thickens slightly but remains pourable.
12 - In a small dish, mix edible gold luster dust with 1–2 teaspoons vodka or clear lemon extract to form a paintable suspension.
13 - Using a spoon or squeeze bottle, gently pour the cooled white chocolate drip along the rim to create even drips down the sides. Once set, paint selected areas of the drip with the edible gold suspension using a clean food-safe brush.
14 - Add optional accents such as rose petals or berries. Store refrigerated if made ahead; bring to room temperature before serving for best texture and flavor.
