# 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 (or pink grape juice for non-alcoholic)
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' (powdered) 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 (to make gold paint)
# How to make it:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper and lightly flour the sides.
02 - In a medium bowl, sift together the all-purpose flour, cornstarch, unsweetened cocoa powder, baking soda and salt; set aside.
03 - In a large bowl using an electric mixer on medium speed, cream the unsalted butter with the granulated sugar and light brown sugar until light and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract until combined.
05 - In a separate jug, whisk together the rosé wine and buttermilk.
06 - With the mixer on low speed, alternately add the sifted dry ingredients and the rosé-buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined and, if desired, add pink gel food coloring to achieve the preferred hue.
07 - Divide the batter evenly between the prepared pans, smooth the tops and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow the layers to cool in the pans for 10 minutes, then invert onto a wire rack and cool completely before assembling.
09 - Beat the cream cheese and unsalted butter together until smooth and creamy. Gradually add the sifted confectioners' sugar, then incorporate the vanilla and a pinch of salt. Beat until light, fluffy and spreadable.
10 - Place one cake layer on a serving plate, spread an even layer of frosting, repeat with remaining layers and crumb-coat the exterior. Smooth the final coat of frosting with an offset spatula and chill the assembled cake for 30 minutes to firm the crumb coat.
11 - Place the white chocolate chips and heavy cream in a heatproof bowl set over barely simmering water and stir until smooth. Remove from heat and allow the ganache to cool slightly to a drip-ready consistency.
12 - Spoon the cooled ganache around the top edge of the chilled cake, permitting drips to run down the sides. Return the cake to the refrigerator until the drip sets.
13 - Mix edible gold luster dust with a few drops of vodka or lemon extract to form a paint. When the white chocolate drip has set, use a small food-safe paintbrush to apply the gold paint to the drips and any desired accents.
14 - Optionally finish with edible flowers, fresh berries or gold leaf. Allow the cake to come to cool room temperature for 20 minutes before slicing and serving.
