# 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, optional
→ Cream cheese frosting
14 - 16 ounces cream cheese, softened
15 - 1 cup (2 sticks) unsalted butter, softened
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
22 - Clear vodka or lemon extract, a few drops
# How to Make It:
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 flour, cornstarch, cocoa powder, baking soda and salt; set aside.
03 - Using an electric mixer, beat the butter with granulated and brown sugar on medium speed until light and fluffy, about 3–4 minutes.
04 - Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
05 - In a separate jug combine the rosé wine and buttermilk and stir to blend.
06 - With the mixer on low, add the dry mixture and the rosé-buttermilk mixture to the butter mixture in alternating additions, beginning and ending with the dry mix. Mix until just combined. Add pink gel food coloring to achieve the desired hue.
07 - Divide the batter evenly among the prepared pans, smooth the tops with an offset spatula, and tap the pans gently to remove air bubbles.
08 - Bake 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let the layers cool in the pans 10 minutes, then invert onto a wire rack and cool completely.
09 - Beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted confectioners' sugar, then vanilla and a pinch of salt. Beat until light and spreadable.
10 - Place one cake layer on a serving board, spread an even layer of frosting, repeat with remaining layers, then crumb-coat and frost the outside. Smooth with an offset spatula and chill for 30 minutes to set.
11 - Place white chocolate chips and heavy cream in a heatproof bowl set over barely simmering water. Stir until smooth and glossy, then remove from heat and allow to cool slightly to a pourable but thick consistency.
12 - Using a spoon or squeeze bottle, drip the white chocolate ganache around the top edge, letting it run down the sides. Return the cake to the refrigerator until the ganache is set.
13 - Mix edible gold luster dust with a few drops of vodka or lemon extract to form a paint. When the white chocolate drips have set, paint them gold with a small brush. Optionally finish with edible flowers, gold leaf or fresh berries.
