# Ingredient List:
→ Rosé velvet cake
01 - All-purpose flour — 2 1/2 cups
02 - Cornstarch — 2 tablespoons
03 - Unsweetened cocoa powder — 2 tablespoons
04 - Baking soda — 1 teaspoon
05 - Salt — 1/2 teaspoon
06 - Unsalted butter — 1 cup (2 sticks), room temperature
07 - Granulated sugar — 1 1/2 cups
08 - Light brown sugar — 1/2 cup, packed
09 - Large eggs — 4, room temperature
10 - Rosé wine — 1/2 cup
11 - Buttermilk — 1/2 cup, room temperature
12 - Vanilla extract — 2 teaspoons
13 - Pink gel food coloring — optional, adjust to desired hue
→ Cream cheese frosting
14 - Cream cheese — 16 ounces (room temperature)
15 - Unsalted butter — 1 cup (2 sticks), room temperature
16 - Confectioners' sugar — 5 cups, sifted
17 - Vanilla extract — 2 teaspoons
18 - Salt — a pinch
→ Gold drip decoration
19 - White chocolate chips — 1/2 cup
20 - Heavy cream — 1/4 cup
21 - Edible gold luster dust — as needed
22 - Clear vodka or lemon extract — a few drops (to form gold paint)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment paper; grease parchment and lightly flour the sides.
02 - Whisk together flour, cornstarch, cocoa powder, baking soda and salt in a medium bowl; set aside.
03 - Using an electric mixer, beat the butter with granulated and brown sugars on medium speed until pale and fluffy, about 3–4 minutes.
04 - Add eggs one at a time, mixing until incorporated after each addition, then beat in the vanilla.
05 - In a separate measuring jug, stir together the rosé wine and buttermilk.
06 - With the mixer on low, add the flour mixture and rosé-buttermilk mixture to the butter mixture in three additions, beginning and ending with the flour mixture; mix just until combined. Add gel coloring to achieve the desired pink.
07 - Divide batter evenly among prepared pans, smooth the tops, and bake for 28–32 minutes or until a skewer inserted into the centers comes out clean.
08 - Allow layers to cool in pans for 10 minutes, then invert onto a wire rack and cool completely before assembly.
09 - Beat cream cheese and butter together until smooth. Gradually add sifted confectioners' sugar, vanilla and a pinch of salt, beating until light and spreadable.
10 - Level layers if needed. Spread an even layer of frosting between each layer and crumb-coat the exterior. Smooth with an offset spatula and chill for 30 minutes to firm the crumb coat.
11 - Place white chocolate chips and heavy cream in a heatproof bowl set over simmering water and stir until smooth. Cool slightly to a pourable but not runny consistency.
12 - Spoon or pipe the white chocolate ganache around the top edge to create drips down the sides. Return the cake to the refrigerator to set the ganache.
13 - Mix edible gold luster dust with a few drops of vodka or lemon extract to form a paint. When drips are set, use a small brush to paint them gold. Allow paint to dry before serving.
14 - Finish with edible flowers, gold leaf or fresh berries as desired; serve chilled or at cool room temperature.
