# 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 unsalted butter (2 sticks), 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 vanilla extract
13 - Pink gel food coloring, optional
→ Cream cheese frosting
14 - 16 ounces cream cheese (two 8-ounce blocks), room temperature
15 - 1 cup unsalted butter (2 sticks), 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 - Clear vodka or lemon extract, a few drops (to thin gold paint)
# How To Make It:
01 - Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment; set aside.
02 - Sift the flour, cornstarch, cocoa powder, baking soda and salt into a medium bowl; whisk to combine and set aside.
03 - In a large bowl, beat the butter with the granulated and brown sugars on medium speed until light and fluffy, about 3–4 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then stir in the vanilla until fully incorporated.
05 - In a separate measuring jug, combine the rosé wine and buttermilk and set aside.
06 - With the mixer on low, add the dry mixture and the rosé-buttermilk mixture to the butter mixture in three additions, beginning and ending with the dry ingredients; mix until just combined. Add gel coloring to reach the desired hue.
07 - Divide the batter evenly among the prepared pans, smooth the tops, and bake 28–32 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans 10 minutes, then transfer to a wire rack to cool completely.
08 - Beat the cream cheese and butter together until creamy and smooth. Gradually add the sifted confectioners' sugar, vanilla and a pinch of salt; beat until light and spreadable.
09 - Place one cake layer on a serving plate, spread an even layer of frosting, repeat with remaining layers, then crumb-coat and finish the outside. Smooth with an offset spatula and refrigerate for 30 minutes to firm.
10 - Place the white chocolate chips and heavy cream in a heatproof bowl set over barely simmering water; stir until the chocolate is melted and the mixture is smooth. Remove from heat and allow to cool slightly to pouring consistency.
11 - Using a spoon or small ladle, apply the ganache to the top edge of the chilled cake, allowing controlled drips down the sides. Return the cake to the refrigerator to set the ganache.
12 - Combine edible gold luster dust with a few drops of clear vodka or lemon extract to make a paint. When the white chocolate drip has set, use a small brush to paint the drips gold.
13 - Optionally garnish with edible flowers, fresh berries or gold leaf. Allow the cake to come to room temperature for 15–20 minutes before serving.
