# 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 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, as needed (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 garnish
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
23 - Edible flowers or gold leaf (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment and set aside.
02 - In a medium bowl, sift together the all-purpose flour, cornstarch, unsweetened cocoa, baking soda and salt; whisk to combine and set aside.
03 - In a large bowl using an electric mixer, beat the unsalted butter with granulated and brown sugars on medium speed until pale and light, about 3 to 4 minutes.
04 - Add the eggs one at a time, mixing until each is incorporated, then stir in the vanilla extract until evenly blended.
05 - In a separate jug, combine the rosé wine and buttermilk and give a quick stir to homogenize.
06 - With the mixer on low speed, add the dry mixture and the rosé-buttermilk mixture alternately to the butter mixture, beginning and ending with the dry ingredients. Scrape the bowl and add pink gel food coloring a little at a time until the desired hue is reached.
07 - Divide the batter evenly among the three prepared pans, smoothing the tops with an offset spatula for even layers.
08 - Bake for 28 to 32 minutes, or until a toothpick inserted in the centers comes out clean. Allow cakes to cool in the pans for 10 minutes, then invert onto a wire rack and cool completely.
09 - Beat the room-temperature cream cheese and butter together until smooth. Gradually add the sifted confectioners' sugar, then vanilla and a pinch of salt; beat until the mixture is light, airy and spreadable.
10 - Level the cake layers if needed. Place the first layer on a serving plate, spread an even layer of frosting, repeat with remaining layers and apply a thin crumb coat around the exterior. Smooth with an offset spatula and chill for 30 minutes to set.
11 - Set a heatproof bowl over barely simmering water and stir the white chocolate chips with the heavy cream until fully melted and glossy. Remove from heat and allow to cool slightly to a pourable consistency.
12 - Using a spoon or small ladle, apply the white chocolate ganache to the top edge of the chilled cake, letting controlled drips run down the sides. Return the cake to the refrigerator until the drip has set.
13 - Mix edible gold luster dust with a few drops of vodka or lemon extract to form a paint. When the white chocolate has set, use a small food-safe brush to paint the drips gold. Garnish with edible flowers, gold leaf or fresh berries as desired.
