# 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 (dry or sparkling preferred)
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 (2 sticks), 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
18 - 1/2 cup white chocolate chips
19 - 2 tablespoons heavy cream
20 - Edible gold luster dust, quantity as needed for paint
21 - 1 to 2 teaspoons vodka or clear lemon extract (for luster paint)
# Method:
01 - Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment paper and set aside.
02 - Sift together the all-purpose flour, granulated sugar, baking soda, fine salt, and unsweetened cocoa powder into a large bowl and whisk to blend evenly.
03 - In a separate bowl, whisk the vegetable oil, eggs, buttermilk, rosé wine, vanilla extract, and white vinegar until homogenous.
04 - Pour the wet mixture into the dry ingredients and fold gently just until combined; add gel food coloring a little at a time until you reach the desired rosy-pink hue.
05 - Divide the batter evenly among the three prepared pans and bake at 350°F for 30–35 minutes, or until a toothpick inserted into the centers comes out clean.
06 - Allow the pans to rest on a wire rack for 10 minutes, then invert the layers onto the rack and cool completely before trimming or assembling.
07 - Beat the room-temperature butter on high speed until light and creamy. Gradually add sifted powdered sugar, one cup at a time, then add 3 tablespoons rosé wine, vanilla, and a pinch of salt; beat 2–3 minutes until fluffy, adjusting consistency with more wine or sugar as needed.
08 - If necessary, level the cooled cake layers. Place the 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 over the assembled cake to seal crumbs, smooth the surface, then chill in the refrigerator for 20 minutes to set the coat.
10 - Apply the final layer of buttercream, smoothing with an offset spatula to a clean finish. Return to the refrigerator briefly if needed to firm before drip application.
11 - Gently melt white chocolate chips with heavy cream until smooth; remove from heat and cool for about 10 minutes so the mixture is slightly thickened but pourable. In a separate small bowl, mix edible gold luster dust with 1 teaspoon vodka or clear lemon extract to form a paint.
12 - Pour the cooled white chocolate mixture along the cake edge to create controlled drips down the sides. After the drip sets, use a clean food-safe brush to paint the drips and accents with the edible gold paint. Decorate with rose petals or berries as desired.
13 - Store the finished cake refrigerated if made ahead; bring to room temperature before serving for best texture and flavor.
