# What You Need:
→ Rosé velvet cake
01 - All-purpose flour — 2 1/2 cups
02 - Cornstarch — 2 tablespoons
03 - Unsweetened cocoa powder — 2 tablespoons
04 - Baking soda — 1 teaspoon
05 - Salt — 1/2 teaspoon
06 - Unsalted butter, softened — 1 cup (2 sticks)
07 - Granulated sugar — 1 1/2 cups
08 - Light brown sugar, packed — 1/2 cup
09 - Large eggs, room temperature — 4
10 - Rosé wine — 1/2 cup
11 - Buttermilk, room temperature — 1/2 cup
12 - Vanilla extract — 2 teaspoons
13 - Pink gel food coloring (optional) — as needed
→ Cream cheese frosting
14 - Cream cheese, softened — 16 ounces (two 8-oz blocks)
15 - Unsalted butter, softened — 1 cup (2 sticks)
16 - Confectioners' sugar, sifted — 5 cups
17 - Vanilla extract — 2 teaspoons
18 - Salt — pinch
→ Gold drip decoration
19 - White chocolate chips — 1/2 cup
20 - Heavy cream — 1/4 cup
21 - Edible gold luster dust — as needed
22 - Clear vodka or lemon extract — a few drops (to make gold paint)
# How to Cook:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round pans with parchment and set aside.
02 - Sift together the flour, cornstarch, cocoa, baking soda and salt into a medium bowl; 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 beat in the vanilla until combined.
05 - Whisk the rosé and buttermilk together in a jug until homogeneous.
06 - With the mixer on low, add the dry ingredients and rosé-buttermilk mixture to the butter mixture in three additions, beginning and ending with the dry ingredients. Add pink gel coloring to achieve 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 in the center comes out clean.
08 - Allow the cakes to rest in their pans 10 minutes, then invert onto a wire rack and cool completely.
09 - Beat the cream cheese and butter until smooth. Gradually add the confectioners' sugar, vanilla and a pinch of salt, beating until light and spreadable.
10 - Layer the cakes with frosting between each tier and coat the exterior. Smooth with an offset spatula and chill the assembled cake 30 minutes to firm the crumb coat.
11 - Place the white chocolate chips and cream in a heatproof bowl over simmering water, stirring until melted and glossy. Cool slightly to a pourable consistency.
12 - Using a spoon, drizzle the white chocolate ganache around the top edge, allowing controlled drips down the sides. Return the cake to the refrigerator to set.
13 - Mix gold luster dust with a few drops of vodka or lemon extract to a paint-like consistency and brush over the set white chocolate drips. Finish with edible flowers, berries or gold leaf if desired.
