# 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
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
16 - 1 teaspoon vanilla extract
17 - Pinch fine salt
→ Gold Drip
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
# Directions:
01 - Preheat oven to 350°F. Grease three 8-inch cake pans, line bottoms with parchment and grease parchment to ensure easy release.
02 - In a large bowl, whisk together the flour, granulated sugar, baking soda, fine salt and cocoa powder until evenly distributed.
03 - In a separate bowl, whisk the vegetable oil, eggs, buttermilk, rosé wine, vanilla extract and white vinegar until smooth and homogenous.
04 - Pour the wet mixture into the dry ingredients and mix gently just until no streaks of flour remain; avoid overmixing. Fold in gel coloring until you achieve an even rosy-pink hue.
05 - Divide the batter evenly among the three prepared pans. Bake on the center rack for 30 to 35 minutes, rotating once if your oven bakes unevenly, until a toothpick inserted in the center comes out clean.
06 - Allow the cakes to rest in their pans for 10 minutes, then invert onto wire racks and remove parchment. Cool completely before leveling and assembling.
07 - Beat the room-temperature butter on high speed until pale and creamy. Add powdered sugar gradually, about one cup at a time, scraping the bowl between additions. Add 3 tablespoons rosé wine, the vanilla and a pinch of salt; beat 2 to 3 minutes until light and fluffy. Adjust consistency with additional rosé or powdered sugar as needed.
08 - If necessary, level each cooled layer. Place the first layer on a cake board, spread an even layer of buttercream, then add the next layer and repeat. Reserve a thin coat of buttercream for crumb coating.
09 - Apply a thin crumb coat to seal crumbs, smooth the sides and top, then chill in the refrigerator for about 20 minutes to set.
10 - Apply a final, smooth layer of buttercream, using an offset spatula and bench scraper for clean edges. Return to the refrigerator briefly if the surface needs firming before the drip.
11 - Gently melt white chocolate chips with the heavy cream over a double boiler or in short bursts in the microwave, stirring until smooth. Cool the ganache until warm but not hot. In a small bowl, combine edible gold luster dust with the vodka or lemon extract to form a paint.
12 - Using a spoon or squeeze bottle, apply the cooled white chocolate mixture to the cake edge to create controlled drips. Once the drip has set slightly, paint the drip with the edible gold mixture using a clean food-safe brush. Finish with optional rose petals or berries as desired.
