# Ingredient List:
→ 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
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' sugar, sifted
17 - 2 teaspoons vanilla extract
18 - Pinch of fine salt
→ Gold drip and decoration
19 - 1/2 cup white chocolate chips
20 - 1/4 cup heavy cream
21 - Edible gold luster dust
22 - Few drops clear vodka or lemon extract (to thin gold paint)
# How to Make:
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, cornstarch, cocoa powder, baking soda and salt into a medium bowl; reserve.
03 - In the bowl of a stand mixer fitted with the paddle, beat the butter with the granulated and brown sugars on medium speed until pale and light, about 3 to 4 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Scrape the bowl and mix in the vanilla.
05 - Whisk together the rosé and buttermilk in a small jug.
06 - With the mixer on low, add the dry ingredients and the rosé–buttermilk mixture alternately to the butter mixture, beginning and ending with the dry ingredients. Stir in a few drops of pink gel coloring if a stronger hue is desired.
07 - Divide the batter evenly among the prepared pans and smooth the tops with an offset spatula.
08 - Bake 28 to 32 minutes, or until a toothpick inserted into the centers comes out clean. Allow cakes to rest in pans for 10 minutes before inverting onto a wire rack to cool completely.
09 - Beat the cream cheese and butter together until smooth and homogenous. Gradually add the confectioners' sugar, vanilla and a pinch of salt, beating until light and spreadable.
10 - Level cake layers if needed. Spread frosting between layers, then crumb-coat and finish the exterior. Smooth the surface and refrigerate for 30 minutes to firm the crumb coat.
11 - Place white chocolate chips and heavy cream in a heatproof bowl set over barely simmering water. Stir until fully melted and glossy, then remove from heat and cool until slightly thickened but still pourable.
12 - Use a spoon or squeeze bottle to apply the white chocolate ganache around the cake edge, allowing controlled drips down the sides. Return the cake to the refrigerator until the ganache sets.
13 - Mix gold luster dust with a few drops of vodka or lemon extract to make a paint. When the white chocolate drips are set, brush the gold paint onto the drips with a small food-safe brush. Finish with edible flowers or gold leaf if desired.
14 - Allow the cake to come to cool-room temperature for 15 to 20 minutes before slicing and serving.
