# What You 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 (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 (2 sticks) unsalted butter, 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 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 (for luster paint)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment; set aside.
02 - In a large bowl sift together flour, granulated sugar, baking soda, fine salt and cocoa powder until evenly distributed.
03 - In a separate bowl whisk vegetable oil, eggs, buttermilk, rosé, vanilla and white vinegar until smooth and homogeneous.
04 - Pour wet mixture into dry ingredients and fold gently until just combined; avoid overmixing. Add gel coloring to reach a rosy-pink hue.
05 - Divide batter evenly among prepared pans and smooth tops. Bake 30 to 35 minutes, or until a toothpick inserted into the center emerges clean.
06 - Allow pans to rest 10 minutes on a wire rack, then invert cakes onto the rack and cool completely before assembling.
07 - Beat butter at high speed until light and creamy. Add powdered sugar gradually, 1 cup at a time, then beat in rosé wine, vanilla and a pinch of salt until fluffy. Adjust texture with additional wine or sugar as needed.
08 - Level tops if necessary. Place first layer on a cake board, spread an even layer of buttercream, then repeat with remaining layers to stack.
09 - Apply a thin crumb coat to the assembled cake and refrigerate 20 minutes to set the crumb layer.
10 - Apply a smooth final layer of buttercream and refine edges with an offset spatula. Return to chill briefly if needed for cleaner drip application.
11 - Gently melt white chocolate with heavy cream until glossy and smooth. Cool 8–10 minutes to thicken slightly. In a small bowl mix edible gold luster dust with vodka or lemon extract to create a paint; keep the luster paint separate from the chocolate drip.
12 - Pour the cooled white chocolate at the cake edge to create controlled drips, then allow to set. Paint the set drips with the gold luster paint using a clean food-safe brush. Add optional rose petals or berries to finish.
