# Components:
→ 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 fine salt
→ Gold drip and garnish
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
22 - Optional: fresh rose petals or berries for decoration
# Preparation Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment and lightly grease the parchment.
02 - Whisk together flour, sugar, baking soda, salt and cocoa powder in a large bowl until evenly distributed.
03 - In a separate bowl, whisk oil, eggs, buttermilk, rosé, vanilla and white vinegar until smooth and homogenous.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing. Add gel coloring a little at a time until you reach the desired rosy-pink hue.
05 - Divide batter evenly among the three prepared pans. Bake 30–35 minutes, rotating once if necessary, until a skewer inserted into the center comes out clean.
06 - Allow layers to rest in their pans for 10 minutes, then invert onto a wire rack and cool completely before assembling.
07 - Beat butter on high until pale and creamy. Gradually add sifted powdered sugar, one cup at a time, beating well between additions. Add rosé, vanilla and a pinch of salt; beat 2–3 minutes until light and spreadable. Adjust consistency with more wine or powdered sugar as needed.
08 - If needed, level each cooled layer. Place the first layer on a cake board, spread an even layer of buttercream, then stack remaining layers and fill between each.
09 - Apply a thin crumb coat to the assembled cake, smoothing the sides and top. Chill the cake 20 minutes to set the crumb coat.
10 - Apply the final layer of buttercream and smooth to a clean finish. Return to chill briefly if the surface needs firming before dripping.
11 - Melt white chocolate chips with heavy cream over a double boiler or in short bursts in the microwave until silky. Allow mixture to cool for 8–10 minutes to a pourable but not hot temperature. Mix gold luster dust with a small amount of vodka or clear lemon extract to create edible gold paint.
12 - Gently pour the cooled white chocolate around the cake edge to create drips; work slowly to control drip length. Once set, use the edible gold paint and a clean food-safe brush to gild the drips and add highlights.
13 - Add optional rose petals or berries. Chill briefly to set the drip fully, then bring to room temperature before serving for best texture and flavor.
