# What You 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 packed light brown sugar
09 - 4 large eggs, room temperature
10 - 1/2 cup rosé wine
11 - 1/2 cup buttermilk, room temperature
12 - 2 teaspoons pure vanilla extract
13 - Pink gel food coloring, as needed (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 pure 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
# How to Make:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment; lightly butter the sides.
02 - Sift together the all-purpose flour, cornstarch, unsweetened cocoa powder, baking soda and salt into a medium bowl and set aside.
03 - In a large bowl using an electric mixer, beat the unsalted butter with the granulated and brown sugars on medium speed until pale and airy, about 3 to 4 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then beat in the vanilla until combined.
05 - In a separate measuring cup, combine the rosé wine and buttermilk and stir to blend.
06 - With the mixer on low speed, add the dry mixture and the rosé‑buttermilk mixture to the butter mixture in three additions, beginning and ending with the dry ingredients; fold in pink gel food coloring to achieve the desired hue.
07 - Divide the batter evenly among the prepared pans, smoothing the tops with an offset spatula for an even rise.
08 - Bake 28 to 32 minutes or until a toothpick inserted in the centers comes out clean. Cool the cakes in their pans for 10 minutes, then invert onto a wire rack and cool completely.
09 - Beat the cream cheese and butter until smooth and creamy; gradually add the sifted confectioners’ sugar, vanilla and a pinch of salt and beat until light and spreadable.
10 - Layer the cake rounds with a generous portion of frosting between each tier and crumb‑coat the exterior. Smooth the final layer with an offset spatula and chill the cake for 30 minutes to firm the crumb coat.
11 - Place the white chocolate chips and heavy cream in a heatproof bowl set over simmering water; stir until smooth and remove from heat, then let cool slightly until pourable but not hot.
12 - Using a spoon or squeeze bottle, drip the white chocolate ganache around the top edge to create runs 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 apply the gold paint. Finish with edible flowers or berries if desired.
