# What You'll 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 packed light brown sugar
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
→ 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 and decoration
19 - 1/2 cup white chocolate chips
20 - 1/4 cup heavy cream
21 - Edible gold luster dust, as needed
22 - Clear vodka or lemon extract, a few drops
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment; set aside.
02 - Sift or whisk together flour, cornstarch, cocoa powder, baking soda and salt in a medium bowl; reserve.
03 - In a large bowl, beat butter with granulated and brown sugar on medium speed until light and fluffy, about 3–4 minutes.
04 - Add eggs one at a time, mixing well after each addition, then beat in the vanilla until combined.
05 - Whisk rosé and buttermilk together in a separate jug.
06 - With mixer on low, add the dry mixture and rosé-buttermilk alternately to the butter mixture, beginning and ending with the dry ingredients. Add gel coloring to achieve the desired pink.
07 - Divide batter evenly among prepared pans, smooth the tops, and bake 28–32 minutes or until a toothpick inserted into centers comes out clean.
08 - Let cakes cool in pans 10 minutes, then invert onto a wire rack and cool completely before assembling.
09 - Beat cream cheese and butter until smooth, then gradually add sifted confectioners' sugar, vanilla and a pinch of salt. Beat until light and spreadable.
10 - Layer cakes with a generous portion of frosting between each layer, cover the outside with a thin crumb coat, smooth with an offset spatula and chill the assembled stack 30 minutes to firm.
11 - Place white chocolate chips and heavy cream in a heatproof bowl over simmering water and stir until melted and smooth; cool slightly to thicken to drip consistency.
12 - Spoon the slightly cooled ganache around the chilled cake edge to create drips and return the cake to the refrigerator to set.
13 - Mix edible gold luster dust with a few drops of vodka or lemon extract to form a paint; brush the set white chocolate drips gold and decorate with optional edible flowers or berries.
