# What You'll 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, room temperature (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
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
# How To Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment; set aside.
02 - 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, vanilla and white vinegar until homogeneous and slightly aerated.
04 - Pour wet mixture into dry ingredients and fold gently until just combined; avoid overmixing. Add gel food coloring to reach a rosy-pink hue.
05 - Divide batter evenly among the prepared pans and smooth tops. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Rotate pans once halfway through if necessary.
06 - Let cakes rest in pans 10 minutes, then invert onto a wire rack and cool completely before assembling to prevent melting the icing.
07 - Beat butter on high speed until light and pale. Gradually add sifted powdered sugar, 1 cup at a time, mixing on low between additions. Add 3 tablespoons rosé, vanilla and a pinch of salt; increase speed and beat 2 to 3 minutes until fluffy. Adjust consistency with an additional tablespoon of wine or more sugar if needed.
08 - Level cake layers with a serrated knife or cake leveler. Place first layer on a cake board, spread an even layer of buttercream, then repeat with remaining layers.
09 - Apply a thin crumb coat over the stacked cake to trap crumbs. Refrigerate 20 minutes to firm the crumb coat before applying the final smooth layer of buttercream.
10 - Gently melt white chocolate chips with heavy cream over a double boiler or in short bursts in the microwave, stirring until smooth. Allow the glaze to cool for about 10 minutes so it thickens slightly but remains pourable.
11 - Pour the cooled white chocolate along the rim, nudging it to create controlled drips down the sides. Once the drip is set but not fully hardened, mix edible gold luster dust with 1 teaspoon vodka or clear lemon extract to create a paint and brush the drips and accents as desired.
12 - Add optional rose petals or berries for garnish. Chill briefly to set the decorations, then bring to room temperature before serving for best texture and flavor.
