# 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 - Gel pink or rose 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
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 Prepare:
01 - Preheat the oven to 350°F. Grease and line three 8-inch cake pans with parchment; set aside.
02 - Sift or whisk together the flour, granulated sugar, baking soda, fine salt and unsweetened cocoa powder in a large bowl until homogenous.
03 - In a separate bowl whisk the vegetable oil, eggs, buttermilk, rosé wine, vanilla extract and white vinegar until smooth and uniform.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing. Add gel food coloring a little at a time until the desired rosy-pink hue is achieved.
05 - Divide the batter evenly among the three prepared pans and smooth the tops. Bake 30–35 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly.
06 - Let the layers rest in their pans for 10 minutes, then invert onto a wire rack and cool completely to room temperature before trimming or assembling.
07 - Beat the room-temperature butter on high speed until pale and creamy. Gradually add the sifted powdered sugar 1 cup at a time, mixing well between additions. Add 3 tablespoons rosé wine, the vanilla and a pinch of salt; increase wine or sugar to reach a spreadable consistency. Beat 2–3 minutes until light and fluffy.
08 - If necessary, level the cooled layers. Place the first layer on a cake board, spread an even layer of buttercream, repeat with the second and third layers, then apply a thin crumb coat to the exterior.
09 - Refrigerate the crumb-coated cake for 20 minutes to set the buttercream, then apply a smooth final coat and refine the sides and top with an offset spatula.
10 - Gently melt the white chocolate chips with the heavy cream until smooth. Allow the mixture to cool for about 10 minutes so it thickens slightly but remains pourable.
11 - Combine edible gold luster dust with 1 teaspoon vodka or clear lemon extract in a small bowl to create a paintable gold mixture. Add additional extract teaspoon by teaspoon if needed to reach a paint consistency.
12 - Pour the cooled white chocolate glaze around the edge of the cake, coaxing controlled drips down the sides. Once set, use a clean food-safe brush to paint the drips and accents with the edible gold. Finish with rose petals or berries as desired.
13 - Store the cake chilled and bring to room temperature before serving for best texture and flavor. The cake may be prepared up to one day in advance.
