# What You Need:
→ Rosé velvet cake
01 - 2 1/2 cups all-purpose flour, sifted
02 - 1 1/4 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon fine salt
06 - 1/4 cup unsweetened cocoa powder, sifted
07 - 1 cup unsalted butter (2 sticks), softened
08 - 1 cup buttermilk, room temperature
09 - 1/2 cup rosé wine (or sparkling grape juice to omit alcohol)
10 - 2 large eggs, room temperature
11 - 1 tablespoon vanilla extract
12 - 1 teaspoon white vinegar
13 - Pink food coloring gel, as needed
→ Rosé cream cheese frosting
14 - 1 cup unsalted butter (2 sticks), softened
15 - 8 ounces cream cheese, softened
16 - 4 cups powdered sugar, sifted
17 - 2 tablespoons rosé wine
18 - 1 teaspoon vanilla extract
19 - Pinch of fine salt
→ Gold drip and decoration
20 - 1/2 cup white chocolate chips
21 - 2 tablespoons heavy cream
22 - Edible gold luster dust, as needed
23 - 1 teaspoon vodka or clear food-grade extract (for gold paint)
# Steps:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment rounds and set aside.
02 - In a medium bowl whisk together the sifted flour, cocoa powder, baking soda, baking powder and salt until evenly distributed.
03 - In a large bowl using an electric mixer, cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and white vinegar.
05 - Alternate adding the buttermilk and the dry ingredient mixture to the butter mixture, beginning and ending with the dry ingredients; mix just until combined. Stir in the rosé wine.
06 - Add pink food coloring gel gradually until you reach a soft blush tone, folding gently to avoid overmixing.
07 - Divide batter evenly among the prepared pans and smooth the tops. Bake 30 to 35 minutes, or until a toothpick inserted into the centers comes out clean.
08 - Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks and cool completely before assembling.
09 - Beat the softened butter and cream cheese together until smooth. Gradually add the powdered sugar, then beat in the rosé wine, vanilla and a pinch of salt until the frosting is light and fluffy.
10 - Level the layers if necessary. Place one layer on a cake stand, spread an even layer of frosting, repeat with remaining layers. Apply a thin crumb coat over the assembled cake and chill for 30 minutes to set.
11 - Remove the chilled crumb-coated cake and finish with a smooth final layer of frosting using an offset spatula.
12 - Combine white chocolate chips and heavy cream in a microwave-safe bowl and heat in 20-second intervals, stirring between bursts, until fully melted and smooth. Cool to room temperature before use.
13 - Using a spoon or squeeze bottle, apply the chilled white chocolate ganache around the edges to create a drip. Mix edible gold luster dust with the vodka or extract to form a paint and gently brush the set drip with a food-safe brush.
14 - Chill the finished cake for at least 30 minutes to allow the drip and frosting to set before slicing and serving.
