# Needed ingredients:
→ 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 (2 sticks)
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, room temperature
15 - 1 cup unsalted butter, room temperature (2 sticks)
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
22 - Few drops clear vodka or lemon extract
# How to make it:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment; set aside.
02 - Sift together the all-purpose flour, cornstarch, cocoa powder, baking soda and salt into a medium bowl and set aside.
03 - In a large bowl, beat the unsalted butter with granulated and brown sugars on medium speed until pale and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until combined.
05 - Whisk together the rosé wine and buttermilk in a separate jug until uniform.
06 - With the mixer on low, add the dry mixture and the rosé–buttermilk mixture to the butter mixture in three additions, beginning and ending with the dry ingredients. Add gel coloring to achieve the desired pink hue and mix until just combined.
07 - Divide the batter evenly among the three prepared pans, smoothing the tops with a spatula to ensure even rise.
08 - Bake 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans 10 minutes, then invert onto a wire rack and cool completely.
09 - Beat the cream cheese and butter together until smooth. Gradually add the sifted confectioners' sugar, then vanilla and a pinch of salt; beat until light and spreadable.
10 - Level layers if needed. Spread an even layer of frosting between each cake layer and coat the exterior. Smooth with an offset spatula and chill the assembled cake for 30 minutes to set the crumb coat.
11 - Place white chocolate chips and heavy cream in a heatproof bowl over simmering water and stir until melted and smooth. Cool slightly to a drizzleable consistency, then spoon the ganache around the top edge to create controlled drips. Refrigerate until set.
12 - 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 brush to apply gold to the drips and any desired accents.
13 - Optionally adorn with edible flowers, fresh berries or gold leaf. Bring to room temperature before serving for best texture and flavor.
