# 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 (2 sticks) 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 (substitute pink grape juice or sparkling cider for non-alcoholic version)
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, as needed
22 - Few drops clear vodka or lemon extract (to make gold paint)
# How to Cook:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment; set aside.
02 - In a medium bowl, sift together the flour, cornstarch, cocoa powder, baking soda and salt; hold until needed.
03 - Using an electric mixer, beat the unsalted butter with granulated and brown sugar on medium speed until light and fluffy, about 3–4 minutes.
04 - Add the eggs one at a time, mixing thoroughly after each addition, then blend in the vanilla extract until incorporated.
05 - In a separate jug, combine the rosé wine and buttermilk and stir to combine.
06 - With the mixer on low, add the dry mixture and rosé-buttermilk mixture to the butter mixture alternately, beginning and ending with the dry mix; mix just until combined. Add gel coloring to reach the desired shade of pink.
07 - Divide the batter evenly among the three prepared pans, smoothing the tops with an offset spatula for even layers.
08 - Bake for 28–32 minutes, or until a toothpick inserted into the centers comes out clean. Allow layers to cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
09 - Beat the cream cheese and butter together until smooth and homogenous. Gradually add the confectioners' sugar, then vanilla and a pinch of salt; beat until light, fluffy and spreadable.
10 - Place one cake layer on a board or plate, spread an even layer of frosting, repeat with remaining layers, then crumb-coat and fully frost the exterior. Smooth with an offset spatula and chill the cake in the refrigerator for 30 minutes to set the crumb coat.
11 - Place white chocolate chips and heavy cream in a heatproof bowl set over barely simmering water; stir until smooth and glossy. Allow the ganache to cool slightly until it reaches a pourable but not hot consistency.
12 - Using a spoon or squeeze bottle, apply the ganache around the top edge so it drips down the sides. Return the cake to the refrigerator until the ganache is fully set.
13 - Mix edible gold luster dust with a few drops of vodka or lemon extract to form a paint. When the white chocolate drips are set, use a small food-safe brush to paint them gold. Allow to dry before handling.
14 - Optionally garnish with edible flowers, fresh berries or gold leaf. Allow the cake to sit at room temperature 20–30 minutes before serving for best texture.
