# Required Ingredients:
→ 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 (2 sticks) unsalted butter, softened
08 - 1 cup buttermilk, room temperature
09 - 1/2 cup rosé wine
10 - 2 large eggs, room temperature
11 - 1 tablespoon vanilla extract
12 - 1 teaspoon white vinegar
13 - Pink food coloring gel, as needed
→ Rosé cream cheese frosting
14 - 1 cup (2 sticks) unsalted butter, softened
15 - 8 ounces cream cheese, softened
16 - 4 cups sifted powdered sugar
17 - 2 tablespoons rosé wine
18 - 1 teaspoon vanilla extract
19 - Pinch of fine salt
→ Gold drip and decoration
20 - 1/2 cup white chocolate chips
21 - 2 tablespoons heavy cream
22 - Edible gold luster dust, as needed
23 - 1 teaspoon vodka or clear food-safe extract
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment; set aside.
02 - In a medium bowl sift together the flour, cocoa powder, baking soda, baking powder and salt; whisk to combine.
03 - In a large bowl using an electric mixer, beat the unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract.
05 - Stir together the buttermilk, rosé wine and white vinegar, then add to the butter mixture and mix to combine.
06 - Gradually add the dry ingredients to the wet mixture and mix just until combined; avoid overmixing.
07 - Add pink food coloring gel a little at a time until you reach the desired blush tone; fold gently to distribute.
08 - Divide the batter evenly between the three prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the centers comes out clean.
09 - Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks and cool completely before trimming or assembling.
10 - Beat the butter and cream cheese until smooth, then gradually add the powdered sugar. Beat in the rosé wine, vanilla and a pinch of salt until light and fluffy.
11 - 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, chill for 30 minutes.
12 - Apply the final coat of frosting, smoothing sides and top with an offset spatula; chill briefly to set.
13 - Heat the white chocolate chips with the heavy cream in 20-second bursts in a microwave, stirring until smooth. Cool to room temperature to thicken slightly.
14 - Use a spoon or squeeze bottle to apply the white chocolate drip around the edge of the chilled cake, letting it cascade naturally.
15 - Mix edible gold luster dust with the vodka or clear extract to form a paint; with a food-safe brush, gently paint the set chocolate drip to achieve the gold finish.
16 - Chill the decorated cake for at least 30 minutes to set the drip and frosting before serving.
