# 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
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 - A few drops clear vodka or lemon extract
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment; lightly dust with flour and tap out excess.
02 - Sift together the all-purpose flour, cornstarch, cocoa powder, baking soda and salt into a medium bowl; set aside.
03 - In a large mixing bowl, beat the room-temperature butter with granulated and brown sugar on medium speed until light and airy, about 3 to 4 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then beat in the vanilla until incorporated and smooth.
05 - In a separate jug, whisk together the rosé wine and buttermilk until homogeneous.
06 - With the mixer on low, add the dry ingredients and the rosé-buttermilk mixture to the butter mixture in alternating additions, beginning and ending with the dry ingredients; mix until just combined. If desired, add gel coloring a drop at a time to reach the preferred pink hue.
07 - Divide the batter evenly among the prepared pans, smoothing the tops with an offset spatula to ensure even layers.
08 - Bake 28 to 32 minutes or until a skewer inserted into the center comes out clean. Cool the cakes in their pans for 10 minutes, then invert onto a wire rack to cool completely.
09 - Beat the cream cheese and butter together until smooth and lump-free. Gradually add the sifted confectioners' sugar, vanilla and a pinch of salt, beating until the spreadable frosting is light and fluffy.
10 - Level the cake layers if necessary. Spread an even layer of frosting between each layer, apply a thin crumb coat around the exterior, smooth with an offset spatula and refrigerate for 30 minutes to set before final coating.
11 - Place white chocolate chips and heavy cream in a heatproof bowl set over barely simmering water and stir until smooth. Allow the mixture to cool slightly so it thickens but remains pourable.
12 - Using a spoon or small ladle, apply the white chocolate ganache around the top edge of the chilled cake, encouraging drips to run down the sides; return the cake to the refrigerator to set.
13 - Combine edible gold luster dust with a few drops of vodka or lemon extract to create a paint; when the white chocolate drips are set, brush the gold paint onto the drips and any desired accents. Allow to dry.
14 - Garnish with edible flowers, fresh berries or gold leaf as desired. Keep chilled until service and slice with a warm, dry knife for clean portions.
