# What You'll Need:
→ Rosé velvet cake
01 - 2 1/2 cups all-purpose flour
02 - 2 tablespoons cornstarch
03 - 2 tablespoons unsweetened cocoa powder
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 1 cup (2 sticks) unsalted butter, room temperature
07 - 1 1/2 cups granulated sugar
08 - 1/2 cup light brown sugar, packed
09 - 4 large eggs, room temperature
10 - 1/2 cup rosé wine
11 - 1/2 cup buttermilk, room temperature
12 - 2 teaspoons vanilla extract
13 - Pink gel food coloring, optional
→ Cream cheese frosting
14 - 16 ounces cream cheese, room temperature
15 - 1 cup (2 sticks) unsalted butter, room temperature
16 - 5 cups confectioners' sugar, sifted
17 - 2 teaspoons vanilla extract
18 - Pinch of fine salt
→ Gold drip decoration
19 - 1/2 cup white chocolate chips
20 - 1/4 cup heavy cream
21 - Edible gold luster dust
22 - Few drops clear vodka or lemon extract (to make gold paint)
# How to Make It:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment and set aside.
02 - In a medium bowl, sift together the flour, cornstarch, cocoa powder, baking soda, and salt; whisk to combine and set aside.
03 - In a large bowl using an electric mixer, cream the butter with the granulated and brown sugars on medium speed until light and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then mix in the vanilla until fully combined.
05 - In a separate measuring jug, combine the rosé wine and buttermilk and stir to blend.
06 - With the mixer on low speed, add the dry ingredient mixture and the rosé-buttermilk mixture to the butter mixture in three additions, beginning and ending with the dry ingredients and mixing just until combined. Add pink gel food coloring a little at a time to reach the desired hue.
07 - Divide the batter evenly among the prepared pans, smooth the tops, and bake for 28 to 32 minutes, or until a toothpick inserted into the centers comes out clean.
08 - Allow the cakes to cool in their pans for 10 minutes, then invert onto a wire rack and cool completely before trimming or assembling.
09 - Beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted confectioners' sugar, vanilla, and a pinch of salt, and beat until light and spreadable.
10 - Level the cake layers if necessary. Spread an even layer of frosting between each layer, then apply a crumb coat and finish with a smooth outer layer. Chill the assembled cake for 30 minutes to firm the frosting before decorating.
11 - Place the white chocolate chips and heavy cream in a heatproof bowl set over simmering water and stir until the chocolate is melted and smooth. Remove from heat and let cool slightly to a pourable but not runny consistency.
12 - Using a spoon or small squeeze bottle, apply the white chocolate ganache around the top edge of the chilled cake to create drips down the sides. Return the cake to the refrigerator to set the ganache.
13 - Mix edible gold luster dust with a few drops of vodka or lemon extract to form a paint. When the white chocolate drips are set, use a small food-safe brush to paint them gold.
14 - Optionally decorate the top with edible flowers, fresh berries, or gold leaf. Return the cake to cool conditions until ready to serve.
