# Components:
→ Cake
01 - 2 ½ cups (315 g) all-purpose flour
02 - 1 ½ cups (300 g) granulated sugar
03 - 1 tsp baking soda
04 - ½ tsp fine salt
05 - 1 tbsp cocoa powder (unsweetened)
06 - 1 cup (240 ml) vegetable oil
07 - 2 large eggs, room temperature
08 - 1 cup (240 ml) buttermilk, room temperature
09 - ½ cup (120 ml) rosé wine
10 - 2 tsp vanilla extract
11 - 2 tsp white vinegar
12 - Pink or rose gel food coloring (to desired shade)
→ Rosé Buttercream
13 - 1 cup (227 g) unsalted butter, room temperature
14 - 4 cups (480 g) powdered sugar, sifted
15 - 3-4 tbsp rosé wine
16 - 1 tsp vanilla extract
17 - Pinch of salt
→ Gold Drip
18 - ½ cup (85 g) white chocolate chips
19 - 2 tbsp heavy cream
20 - Edible gold luster dust
21 - 1-2 tsp vodka or clear lemon extract
# Method:
01 - Preheat your oven to 350°F (175°C). Grease and line three 8-inch (20 cm) cake pans with parchment paper.
02 - In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
03 - In another bowl, whisk oil, eggs, buttermilk, rosé, vanilla, and vinegar until smooth.
04 - Add wet ingredients to dry ingredients and mix just until combined. Add food coloring to achieve a rosy-pink batter.
05 - Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
06 - Allow cakes to cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
07 - For the buttercream, beat butter on high until light and creamy. Gradually add powdered sugar, 1 cup at a time, mixing well between additions.
08 - Add rosé, vanilla, and salt. Beat for 2-3 minutes until fluffy. Adjust consistency with more wine or sugar as needed.
09 - Level cooled cakes if needed. Place one layer on a cake board and spread with buttercream. Repeat with remaining layers. Coat the outside with a thin layer (crumb coat). Chill for 20 minutes, then apply the final layer of buttercream.
10 - For the gold drip, melt white chocolate chips and cream together until smooth. Cool for 10 minutes. In a small bowl, mix gold luster dust with vodka/lemon extract to make a paint.
11 - Gently pour cooled white chocolate drip over the cake's edge, allowing it to drip down the sides. Once set, paint the drips with edible gold paint using a clean brush.
12 - Decorate with additional edible gold accents, rose petals, or berries if desired.
