# What You’ll Need:
→ Rosé velvet cake
01 - 2 1/2 cups cake flour, sifted
02 - 1 1/2 cups granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 1/2 cup unsalted butter, softened
07 - 1/2 cup vegetable oil
08 - 3 large eggs, room temperature
09 - 1 cup rosé wine (still), room temperature
10 - 2 teaspoons vanilla extract
11 - 1 teaspoon white vinegar
12 - Pink gel food coloring, optional
→ Cream cheese frosting
13 - 8 ounces cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 4 cups sifted powdered sugar
16 - 2 teaspoons vanilla extract
17 - Pinch of fine salt
→ Gold drip and finish
18 - 4 ounces white chocolate, chopped
19 - 1/4 cup heavy cream
20 - Edible gold luster dust, as needed
21 - 1 to 2 teaspoons vodka or lemon extract (for mixing luster dust)
# How To Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment; set aside.
02 - In a large bowl whisk together sifted cake flour, baking powder, baking soda and salt until evenly distributed.
03 - Using an electric mixer, beat the softened butter, vegetable oil and granulated sugar on medium speed until light and slightly aerated, about 3 minutes.
04 - Add eggs one at a time, beating until each is incorporated. Mix in the vanilla and white vinegar until combined.
05 - Alternately add the dry mixture and rosé wine to the butter mixture, beginning and ending with the dry ingredients. Fold just until no streaks remain. Add gel coloring if a deeper pink hue is desired.
06 - Divide batter evenly among prepared pans, smooth the tops, and bake 30 to 35 minutes, or until a toothpick inserted into the centers comes out clean.
07 - Allow layers to cool in the pans for 10 minutes, then invert onto wire racks and cool completely before frosting.
08 - Beat the softened cream cheese and butter together until smooth. Gradually add sifted powdered sugar and beat until light and fluffy. Stir in vanilla and a pinch of salt. Chill briefly if too soft for spreading.
09 - If necessary, level the layers. Place the first layer on the serving board, spread an even layer of frosting, repeat with remaining layers. Apply a thin crumb coat to the sides and top, chill 10–15 minutes to set.
10 - Heat the heavy cream until steaming, pour over chopped white chocolate and let sit 2 minutes. Whisk until smooth and glossy, cool slightly until pourable but not hot.
11 - Place the chilled, crumb-coated cake on a chilled surface. Using a spoon or squeeze bottle, apply the white chocolate ganache to create controlled drips around the edge. Chill the cake for 15 minutes to set the drip.
12 - Mix edible gold luster dust with a small amount of vodka or lemon extract to form a paint-like consistency. Using a clean food-safe brush, carefully paint the set white chocolate drips and any desired accents. Allow coating to dry before serving.
13 - Return the finished cake to the refrigerator until ready to serve. Bring to room temperature for 30 minutes before slicing for best texture.
