# 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, 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 unsalted butter, 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 - A few drops clear vodka or lemon extract (to make gold paint)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment; lightly dust with flour and tap out excess.
02 - Sift together the all-purpose flour, cornstarch, unsweetened cocoa powder, baking soda and salt into a medium bowl; set aside.
03 - In a large bowl using an electric mixer, beat the butter with granulated and brown sugars on medium speed until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, mixing well after each addition until fully incorporated; beat in the vanilla extract.
05 - Whisk rosé wine and buttermilk together in a separate jug until combined.
06 - On low speed, add the dry ingredients and the rosé-buttermilk mixture to the butter mixture in alternating additions, beginning and ending with the dry mix. Mix just until combined; fold in pink gel food coloring to achieve the desired hue.
07 - Divide the batter evenly between the three prepared pans, smoothing the tops with a spatula for even rise.
08 - Bake 28 to 32 minutes, rotating pans halfway through, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then invert onto a wire rack and cool completely.
09 - Beat cream cheese and butter together until smooth and homogenous. Gradually add sifted confectioners' sugar, vanilla and a pinch of salt, then beat until the mixture is light, fluffy and spreadable.
10 - Level cake layers if necessary. Pipe or spread an even layer of frosting between each layer, then crumb-coat and apply a final smooth layer around the outside. Chill the assembled cake for 30 minutes to firm the frosting.
11 - Place white chocolate chips and heavy cream in a heatproof bowl over gently simmering water. Stir until the chocolate melts and the mixture is glossy; remove from heat and let cool slightly to a dripable but not runny consistency.
12 - Using a spoon or a small offset, drip the cooled ganache around the top edge of the chilled cake, allowing runs down the sides. Return the cake to the refrigerator to set the drips.
13 - Mix edible gold luster dust with a few drops of vodka or lemon extract to create a paint. When the white chocolate drips are set, paint them with the gold mixture using a small brush. Finish with edible flowers, gold leaf or fresh berries as desired.
