# What You’ll Need:
→ Cake Base
01 - 2 ½ cups all-purpose flour
02 - 1 ¼ cups granulated sugar
03 - 1 tsp baking soda
04 - 1 tsp baking powder
05 - ½ tsp salt
06 - ¼ cup unsweetened cocoa powder
07 - 1 cup unsalted butter, softened
08 - 1 cup buttermilk, room temperature
09 - ½ cup rosé wine
10 - 2 large eggs, room temperature
11 - 1 tbsp vanilla extract
12 - 1 tsp white vinegar
13 - Pink food coloring gel (as needed)
→ Frosting
14 - 1 cup unsalted butter, softened
15 - 8 oz cream cheese, softened
16 - 4 cups powdered sugar, sifted
17 - 2 tbsp rosé wine
18 - 1 tsp vanilla extract
19 - Pinch of salt
→ Gold Drip
20 - ½ cup white chocolate chips
21 - 2 tbsp heavy cream
22 - Edible gold luster dust
23 - 1 tsp vodka or clear extract (for painting)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans.
02 - In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
03 - In a large mixing bowl, cream butter and sugar together until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each. Stir in vanilla extract.
05 - Combine buttermilk, rosé wine, and vinegar with the butter mixture.
06 - Gradually add dry ingredients, mixing until just combined.
07 - Incorporate pink food coloring gel until the desired blush color is achieved.
08 - Divide batter among prepared pans. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
09 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
10 - Beat butter and cream cheese together until smooth. Gradually add powdered sugar, then mix in rosé wine, vanilla, and salt until fluffy.
11 - Level cake layers if needed. Place one layer on a cake stand, spread with frosting, and repeat with remaining layers. Cover cake with a crumb coat and chill for 30 minutes.
12 - Apply a final layer of frosting to the cake.
13 - Heat white chocolate and heavy cream in a microwave-safe bowl until smooth, then cool to room temperature. Drip over cake edges.
14 - Mix gold luster dust with vodka or extract to make a paint. Using a clean food-safe brush, gently paint the chocolate drip with the gold mixture.
15 - Chill cake for at least 30 minutes before serving.
