# 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 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, 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 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
# How To Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment and set aside.
02 - Sift together the all-purpose flour, cornstarch, cocoa powder, baking soda and salt into a medium bowl; whisk to homogenize and set aside.
03 - In a large bowl, beat the butter with granulated and light brown sugar on medium speed until pale and aerated, about 3–4 minutes.
04 - Add the eggs one at a time, mixing until fully incorporated between additions; stir in the vanilla extract.
05 - In a separate jug, mix the rosé wine and buttermilk until combined.
06 - With the mixer on low, add the dry mixture and the rosé-buttermilk mixture to the butter base in three additions, beginning and ending with the dry ingredients. Fold in pink gel coloring to achieve the desired hue.
07 - Divide the batter evenly between the three prepared pans, smoothing the tops with an offset spatula.
08 - Bake 28–32 minutes or until a skewer inserted in the centers comes out clean. Cool in pans 10 minutes, then invert onto a wire rack and cool completely.
09 - Beat the cream cheese and butter together until smooth and homogenous. Gradually add the sifted confectioners' sugar, vanilla and a pinch of salt, beating to a light, spreadable consistency.
10 - Stack the layers with an even layer of frosting between each. Crumb-coat the exterior, smooth with an offset spatula and chill the cake for 30 minutes to firm the crumb coat.
11 - Place white chocolate chips and heavy cream in a heatproof bowl over gently simmering water; stir until fully melted and glossy. Allow to cool until slightly thickened but still pourable.
12 - Using a spoon or squeeze bottle, apply the cooled ganache around the top edge to create drips down the sides. Return the cake to the refrigerator to set the drip.
13 - Mix the edible gold luster dust with a few drops of vodka or lemon extract to form a paint. When the white chocolate drips are set, brush the gold paint onto the drips and any desired accents. Finish with edible flowers or gold leaf if desired.
