# 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 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, room temperature
15 - 1 cup unsalted butter, room temperature
16 - 5 cups confectioners' sugar, sifted
17 - 2 teaspoons vanilla extract
18 - Pinch 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 - Few drops clear vodka or lemon extract (to thin gold paint)
# How-To:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment, then grease the parchment.
02 - Sift together the flour, cornstarch, cocoa powder, baking soda and salt into a medium bowl; set aside.
03 - In a large bowl, beat the butter with the granulated and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, mixing thoroughly after each addition, then beat in the vanilla until evenly distributed.
05 - Whisk the rosé and buttermilk together in a separate measuring jug until homogenous.
06 - With the mixer on low, add the dry mixture and rosé-buttermilk alternately to the butter mixture, beginning and ending with the dry ingredients; mix until just combined. Add gel coloring to achieve the desired pink hue.
07 - Divide the batter evenly between the three prepared pans, smooth the tops, and bake for 28–32 minutes or until a skewer 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 filling.
09 - Beat the cream cheese and butter until smooth, then add the sifted confectioners' sugar, vanilla and a pinch of salt; beat until light and spreadable.
10 - Stack the layers with an even layer of frosting between each, frost the outside with a thin crumb coat and a final smooth layer; chill for 30 minutes to firm.
11 - Place white chocolate chips and heavy cream in a heatproof bowl set over simmering water and stir until smooth. Remove from heat and allow to cool slightly to spoonable consistency.
12 - Spoon or pipe the ganache around the top edge to create drips down the sides, then return the cake to the refrigerator to set.
13 - Mix gold luster dust with a few drops of vodka or lemon extract to form a paint; brush the set white chocolate drips and accents with gold. Finish with edible flowers, gold leaf or fresh berries as desired.
