# 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 and 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
23 - Edible flowers or gold leaf, optional
24 - Fresh berries, optional
# Directions:
01 - Preheat 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 all-purpose flour, cornstarch, unsweetened cocoa powder, baking soda and salt; set aside.
03 - In a large bowl using an electric mixer, beat the unsalted butter with the granulated sugar and light brown sugar on medium speed until pale and fluffy, about 3–4 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract until incorporated.
05 - Whisk the rosé wine and buttermilk together in a separate jug until combined.
06 - With the mixer on low speed, add the dry ingredient mixture and the rosé-buttermilk mixture alternately to the butter mixture, beginning and ending with the dry mix. Add pink gel food coloring a little at a time until you reach the desired hue.
07 - Divide the batter evenly among the three prepared pans, smoothing the tops with a spatula to ensure even layers.
08 - Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in their pans for 10 minutes, then invert onto a wire rack and cool completely.
09 - Beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted confectioners' sugar, then vanilla and a pinch of salt; beat until light and spreadable.
10 - Place one cake layer on a stand or board, spread a layer of frosting, repeat with remaining layers, then coat the outside with a thin crumb coat and smooth with an offset spatula. Chill the assembled cake in the refrigerator for 30 minutes to set the crumb coat.
11 - Place the white chocolate chips and heavy cream in a heatproof bowl over simmering water (double boiler) and stir until fully melted and smooth. Remove from heat and let cool slightly to thicken to a drippable consistency.
12 - Using a spoon, apply the white chocolate ganache around the top edge of the chilled cake, allowing controlled drips down the sides. Return the cake to the refrigerator until the drip is set.
13 - Mix edible gold luster dust with a few drops of vodka or lemon extract to form a paint. When the white chocolate drip is set, use a small brush to paint the drips gold. Finish with edible flowers, fresh berries or gold leaf as desired and allow to come to room temperature before serving.
