# 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, softened
07 - 1 1/2 cups granulated sugar
08 - 1/2 cup packed light brown sugar
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, for painting
22 - A few drops clear vodka or lemon extract
# How to Prepare:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment; set aside.
02 - In a medium bowl, sift together the flour, cornstarch, cocoa powder, baking soda and salt; set aside.
03 - In a large bowl, beat the butter with the granulated and brown sugars on medium speed until light and fluffy, about 3–4 minutes.
04 - Add the eggs one at a time, mixing until each is fully incorporated; stir in the vanilla extract.
05 - Whisk together the rosé wine and buttermilk in a separate jug until combined.
06 - With the mixer on low, alternately add the sifted dry ingredients and the rosé-buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Add gel coloring a drop at a time until the desired hue is reached.
07 - Divide the batter evenly among the prepared pans and smooth the tops. Bake for 28–32 minutes, or until a skewer inserted into the center comes out clean.
08 - Cool the pans on a wire rack for 10 minutes, then invert the layers onto the rack and let cool completely before stacking.
09 - Beat the cream cheese and butter together until smooth. Gradually add the confectioners' sugar, vanilla and a pinch of salt, beating until light and spreadable.
10 - Spread frosting between the layers and apply a crumb coat around the outside. Smooth with an offset spatula and chill the assembled cake for 30 minutes to firm the crumb coat.
11 - Place white chocolate chips and heavy cream in a heatproof bowl over simmering water and stir until smooth. Allow the ganache to cool slightly to a thick but pourable consistency, then spoon or pipe drips around the top edge, letting them run down the sides.
12 - Refrigerate briefly to set the drips. Mix edible gold luster dust with a few drops of vodka or lemon extract to form a paint and carefully brush the set white chocolate drips gold.
13 - Optionally embellish with edible flowers, gold leaf or fresh berries before serving. Return to refrigeration until serving time.
