# What to Use:
→ 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, 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, to taste and desired 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, quantity as needed for painting
21 - 1 to 2 teaspoons vodka or clear lemon extract (to mix with luster dust)
→ Garnish (optional)
22 - Fresh rose petals, berries, or additional edible gold accents
# How to Prepare:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment and lightly flour the sides.
02 - In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and cocoa powder 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; avoid overmixing. Add gel coloring a small amount at a time until you reach a soft rose hue.
05 - Portion the batter evenly among the three prepared pans. Bake 30 to 35 minutes, rotating once if needed, until a toothpick inserted in the center comes out clean.
06 - Allow the layers to cool in the pans for 10 minutes, then invert onto a wire rack and cool completely before assembly.
07 - Beat the butter on high until creamy. Add sifted powdered sugar gradually, one cup at a time. Add 3 tablespoons rosé, vanilla and a pinch of salt; beat 2 to 3 minutes until light and fluffy. Adjust with up to 1 additional tablespoon wine or small additions of powdered sugar to reach spreading consistency.
08 - If needed, level the tops of the cooled layers. Place the first layer on a board, spread an even layer of buttercream, then repeat with remaining layers.
09 - Apply a thin crumb coat to the stacked cake, smooth the surface, and chill in the refrigerator for 20 minutes to set.
10 - Apply the final layer of buttercream, smoothing the sides and top with an offset spatula for a clean finish.
11 - Gently melt white chocolate chips with the heavy cream until smooth; allow the ganache to cool for about 10 minutes to a pourable but not hot temperature. In a small bowl, mix edible gold luster dust with 1 teaspoon vodka or lemon extract to create a paint—add up to 1 teaspoon more liquid only if needed.
12 - Pour the cooled white chocolate around the edge to create drips, allowing it to run naturally down the sides. Once set, paint the drips with the gold mixture using a clean food-safe brush and add optional rose petals or berries.
13 - Chill briefly to set the decorations. Store refrigerated if made ahead; bring to room temperature (about 30 minutes) before serving.
