# 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 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)
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 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:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment and set aside.
02 - Sift or whisk together the flour, cornstarch, cocoa powder, baking soda and salt in a medium bowl; set aside.
03 - In a large bowl using an electric mixer, beat the butter, granulated sugar and light brown sugar 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 extract.
05 - In a separate jug, combine the rosé and buttermilk; stir to combine.
06 - With the mixer on low, add the flour mixture and rosé–buttermilk mixture alternately to the butter mixture, beginning and ending with the flour mixture, mixing until just combined. Add gel color a little at a time to reach the desired pink hue.
07 - Divide the batter evenly among the prepared pans, smooth the tops, and bake 28–32 minutes or until a toothpick inserted into the centers comes out clean.
08 - Cool the cakes in the pans for 10 minutes, then invert onto a wire rack and cool completely before frosting.
09 - Beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar, vanilla and a pinch of salt, then beat until light and spreadable.
10 - Place one cake layer on a board, spread an even layer of frosting, top with the second layer and repeat. Apply a crumb coat around the outside, chill for 30 minutes, then finish with a final smooth layer of frosting.
11 - Place the white chocolate chips and heavy cream in a heatproof bowl over simmering water and stir until smooth. Remove from heat and let cool slightly to a pourable but not hot consistency.
12 - Spoon the white chocolate ganache around the top edge of the chilled cake, allowing it to drip down the sides. Return the cake to the refrigerator until the drip sets.
13 - Mix the edible gold luster dust with a few drops of vodka or lemon extract to form a paint. When the white chocolate drip is set, use a small brush to paint the drips gold. Finish with edible flowers, gold leaf or fresh berries as desired.
