# What You'll Need:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 1 1/4 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon fine salt
06 - 1/4 cup unsweetened cocoa powder
07 - 1 cup unsalted butter (2 sticks), softened
08 - 1 cup buttermilk, room temperature
09 - 1/2 cup rosé wine
10 - 2 large eggs, room temperature
11 - 1 tablespoon pure vanilla extract
12 - 1 teaspoon white vinegar
13 - Pink gel food coloring, as needed
→ Frosting
14 - 1 cup unsalted butter (2 sticks), softened
15 - 8 ounces cream cheese, softened
16 - 4 cups powdered sugar, sifted
17 - 2 tablespoons rosé wine
18 - 1 teaspoon pure vanilla extract
19 - Pinch of fine salt
→ Gold drip
20 - 1/2 cup white chocolate chips
21 - 2 tablespoons heavy cream
22 - Edible gold luster dust
23 - 1 teaspoon vodka or clear food-grade extract (to make gold paint)
# Directions:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment, tapping out any excess fat.
02 - In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt; set aside.
03 - Using an electric mixer, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating after each addition until incorporated, then mix in the vanilla.
05 - With the mixer on low, alternate adding the dry ingredient mixture and the buttermilk mixed with rosé wine and vinegar, beginning and ending with the dry ingredients; mix until just combined.
06 - Fold in pink gel a small amount at a time until you achieve a soft blush color, taking care not to overmix.
07 - Divide the batter evenly among the prepared pans and smooth the tops. Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks and cool completely before trimming or assembling.
09 - Beat the butter and cream cheese until smooth. Gradually add sifted powdered sugar, then beat in rosé wine, vanilla and a pinch of salt until light and fluffy.
10 - Level layers if necessary. Place one layer on a stand, spread an even layer of frosting, repeat with remaining layers. Apply a thin crumb coat, refrigerate 30 minutes to set.
11 - Apply a smooth final layer of frosting, using an offset spatula to create clean edges and a neat top surface.
12 - Warm the white chocolate chips and heavy cream in 20-second intervals, stirring between each, until silky and smooth. Allow the ganache to cool to room temperature and reach a pourable but not runny consistency.
13 - Use a spoon or squeeze bottle to apply the drip around the edge, letting it run naturally. Mix a small amount of edible gold luster dust with vodka or extract to create a paint, then gently brush the cooled chocolate drip with the gold mixture using a food-safe brush.
14 - Refrigerate the finished cake at least 30 minutes to set the decorations. Bring to room temperature 20 minutes before serving for optimal texture.
