# What You’ll 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 gel food coloring, 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
20 - 1/2 cup white chocolate chips
21 - 2 tablespoons heavy cream
22 - Edible gold luster dust
23 - 1 teaspoon vodka or clear extract
# How-To Steps:
01 - Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper, then grease the parchment.
02 - Sift together the flour, cocoa powder, baking soda, baking powder and salt into a medium bowl; set aside.
03 - In a large bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and white vinegar.
05 - Alternate adding the buttermilk and rosé wine with the dry ingredients, beginning and ending with the dry, mixing just until combined; avoid overmixing.
06 - Add pink gel food coloring a small amount at a time until you achieve a soft blush tone, folding gently to distribute the color evenly.
07 - Divide the batter evenly among the three prepared pans and smooth the tops. Bake for 30 to 35 minutes, or until a toothpick inserted into the centers comes out clean.
08 - Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks and cool completely before assembling.
09 - Beat the butter and cream cheese until smooth, then gradually add the powdered sugar. Beat in the rosé wine, vanilla and a pinch of salt until light and fluffy.
10 - Level the cake layers if needed. Place the first layer on a stand, spread an even layer of frosting, repeat with remaining layers, then apply a thin crumb coat. Chill for 30 minutes to set.
11 - After chilling, apply the final smooth layer of frosting over the entire cake and refrigerate briefly to firm the surface for the drip.
12 - Heat the white chocolate chips with the heavy cream in 20-second increments in a microwave-safe bowl, stirring between intervals until smooth. Allow the ganache to cool to room temperature to thicken slightly.
13 - Using a spoon or squeeze bottle, apply the cooled white chocolate mixture along the edge so it drips naturally down the sides, then fill the center as desired.
14 - Mix the edible gold luster dust with the vodka or clear extract to form a paint. With a clean food-safe brush, gently paint the set chocolate drip to achieve the metallic finish.
15 - Refrigerate the finished cake for at least 30 minutes to set the drip and frosting before slicing and serving.
