# 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)
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 fine salt
→ Gold Drip and Decoration
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
22 - Edible rose petals or berries for garnish (optional)
# How-to Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment paper and lightly flour the sides.
02 - In a large bowl, sift together the flour, granulated sugar, baking soda, fine salt and cocoa powder until homogenous.
03 - In a separate bowl, whisk 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 to reach the desired rosy hue.
05 - Divide batter evenly among the three prepared pans. Bake 30–35 minutes or until a skewer inserted in the center emerges clean.
06 - Let cakes cool in their pans for 10 minutes, then invert onto a wire rack and cool completely before assembling.
07 - Beat the room-temperature butter on high until light and creamy. Gradually add sifted powdered sugar, about 1 cup at a time, mixing well between additions.
08 - Add 3 tablespoons rosé wine, vanilla and a pinch of salt. Beat 2–3 minutes until fluffy. Adjust consistency with additional wine to loosen or more powdered sugar to thicken.
09 - If needed, level each cooled layer. Place the first layer on a cake board, spread an even layer of buttercream, then repeat with remaining layers.
10 - Apply a thin crumb coat to seal in crumbs. Refrigerate for 20 minutes, then apply the final smooth layer of buttercream.
11 - Gently melt white chocolate chips with heavy cream until smooth. Cool 8–10 minutes. In a separate small bowl, mix edible gold luster dust with a teaspoon of vodka or clear lemon extract to form a paint.
12 - Slowly pour the cooled white chocolate along the cake edge to create drips; allow to set. Use a clean food-safe brush to paint the drips with edible gold paint. Garnish with rose petals or berries if desired.
