# What You 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, as needed
→ Cream cheese frosting
14 - 16 ounces cream cheese, softened
15 - 1 cup unsalted butter, softened
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, as needed
22 - A few drops clear vodka or lemon extract
# Directions:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment and set aside.
02 - In a medium bowl, sift together the all-purpose flour, cornstarch, cocoa powder, baking soda, and salt; set aside.
03 - In a large bowl, using an electric mixer on medium speed, beat the unsalted butter with the granulated and light brown sugars until light and airy, about 3–4 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract until fully combined.
05 - Whisk together the rosé wine and buttermilk in a separate jug until homogeneous.
06 - With the mixer on low speed, add the flour mixture and the rosé‑buttermilk mixture to the butter mixture in three additions, beginning and ending with the flour mixture. Add gel coloring as desired and mix until just combined; avoid overmixing.
07 - Divide the batter evenly among the prepared pans, smooth the tops, and bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow the cakes to cool in the pans for 10 minutes, then invert onto a wire rack and cool completely before filling.
09 - Beat the softened cream cheese and butter together until smooth. Gradually add the sifted confectioners' sugar, then vanilla and a pinch of salt; beat until fluffy and spreadable.
10 - Layer the cooled cakes with an even layer of frosting between each, crumb‑coat the exterior, smooth with an offset spatula, and chill the assembled cake for 30 minutes to firm the crumb coat.
11 - Place white chocolate chips and heavy cream in a heatproof bowl over barely simmering water and stir until smooth. Remove from heat and let cool slightly to a pourable consistency.
12 - Using a spoon or small ladle, apply the white chocolate ganache to the top edge of the chilled cake to create drip lines, then refrigerate until the ganache sets.
13 - Mix edible gold luster dust with a few drops of clear vodka or lemon extract to form a paint. When the white chocolate drips are set, use a small brush to paint them gold. Finish with optional edible flowers or gold leaf.
