# What You Need:
→ Rosé velvet cake
01 - 2 1/2 cups all-purpose flour
02 - 1 1/4 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 1/4 cup unsweetened cocoa powder
07 - 1 cup unsalted butter, softened
08 - 1 cup buttermilk, room temperature
09 - 1/2 cup rosé wine
10 - 2 large eggs, room temperature
11 - 1 tablespoon vanilla extract
12 - 1 teaspoon white vinegar
13 - Pink food coloring gel, as needed
→ Rosé cream cheese frosting
14 - 1 cup unsalted butter, softened
15 - 8 ounces cream cheese, softened
16 - 4 cups powdered sugar, sifted
17 - 2 tablespoons rosé wine
18 - 1 teaspoon vanilla extract
19 - Pinch of salt
→ Gold drip and decoration
20 - 1/2 cup white chocolate chips
21 - 2 tablespoons heavy cream
22 - Edible gold luster dust
23 - 1 teaspoon vodka or clear extract (for painting)
# How to Make:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans with parchment paper, then lightly grease the parchment.
02 - Sift together the flour, cocoa powder, baking soda, baking powder and salt into a medium bowl and set aside.
03 - Using an electric mixer, beat the unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract until combined.
05 - With the mixer on low, add the buttermilk, rosé wine and white vinegar, mixing until incorporated.
06 - Gradually add the dry ingredients to the wet mixture and mix only until just combined to avoid overworking the batter.
07 - Add pink food coloring gel a little at a time, folding gently, until the desired blush hue is achieved.
08 - Divide batter evenly among prepared pans and bake 30–35 minutes, or until a toothpick inserted into the centers comes out clean.
09 - Allow layers to cool in pans for 10 minutes, then invert onto wire racks and cool completely before assembly.
10 - Beat the unsalted butter and cream cheese until smooth, gradually add the sifted powdered sugar, then beat in the rosé wine, vanilla and a pinch of salt until light and fluffy.
11 - Level layers if necessary. Place one layer on a cake stand, spread an even layer of frosting, repeat with remaining layers. Apply a thin crumb coat over the entire surface and chill 30 minutes to set.
12 - Apply a final even layer of frosting with an offset spatula, smoothing the sides and top for a clean finish.
13 - Heat white chocolate chips with heavy cream in 20-second intervals, stirring until smooth. Cool to room temperature then drip the ganache over the cake edges with a spoon or squeeze bottle. Mix gold luster dust with vodka or extract to create a paint and gently brush the set drip with a food-safe brush.
14 - Chill the finished cake at least 30 minutes to set the drip and frosting before slicing and serving.
