# What You 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 (2 sticks) 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 food coloring gel, as needed
→ Rosé cream cheese frosting
14 - 1 cup (2 sticks) 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:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment; set aside.
02 - Sift together the flour, cocoa powder, baking soda, baking powder and salt into a medium bowl; whisk to combine and set aside.
03 - In a large bowl using an electric mixer, beat the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract until combined.
05 - Alternately add the dry mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold in the rosé wine and white vinegar until just combined; avoid overmixing.
06 - Add pink food coloring gel a little at a time, stirring until you achieve the desired blush color.
07 - Divide the batter evenly among the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted in the centers comes out clean.
08 - Allow the cakes to rest in the pans for 10 minutes, then turn out onto wire racks to cool completely before leveling and assembling.
09 - Beat the butter and cream cheese together until smooth. Gradually add the sifted powdered sugar, then beat in the rosé wine, vanilla and a pinch of salt until light and fluffy.
10 - Level the layers if necessary. Place the first layer on a cake stand, spread an even layer of frosting, repeat with remaining layers. Apply a thin crumb coat over the exterior and chill for 30 minutes to set.
11 - Remove the cake from the fridge and apply the final smooth layer of frosting, using an offset spatula for clean edges.
12 - Combine white chocolate chips and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between, until smooth. Allow the ganache to cool to room temperature and achieve a pourable consistency.
13 - Using a spoon or squeeze bottle, apply the chocolate drip around the edge so it cascades down the sides. Mix edible gold luster dust with the vodka or clear extract to a paint-like consistency and gently brush the cooled chocolate drip with a food-safe brush.
14 - Chill the finished cake for at least 30 minutes to set the decorations before slicing and serving.
