# What You Need:
→ 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 - Kosher salt — 1/2 teaspoon
06 - Unsalted butter, room temperature — 1 cup (2 sticks)
07 - Granulated sugar — 1 1/2 cups
08 - Light brown sugar, packed — 1/2 cup
09 - Large eggs, room temperature — 4
10 - Rosé wine — 1/2 cup
11 - Buttermilk, room temperature — 1/2 cup
12 - Vanilla extract — 2 teaspoons
13 - Pink gel food coloring (optional) — as needed
→ Cream cheese frosting
14 - Cream cheese, room temperature — 16 ounces (2 packages)
15 - Unsalted butter, room temperature — 1 cup (2 sticks)
16 - Confectioners' sugar, sifted — 5 cups
17 - Vanilla extract — 2 teaspoons
18 - Kosher salt — 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
# Steps:
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; whisk to combine and set aside.
03 - In a large bowl using an electric mixer, beat the unsalted butter with the granulated and brown sugars on medium speed until pale and fluffy, about 3–4 minutes.
04 - Add the eggs one at a time, beating well after each addition, then beat in the vanilla until evenly distributed.
05 - In a separate measuring cup combine the rosé wine and buttermilk.
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. Fold in pink gel food coloring to achieve the desired hue.
07 - Divide the batter evenly among the prepared pans, smoothing the tops with a spatula for an even bake.
08 - Bake 28–32 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 unsalted butter together until smooth. Gradually add the confectioners' sugar, then vanilla and a pinch of salt; beat until light and spreadable.
10 - Level cakes if needed. Spread frosting between layers, stack, then crumb-coat and chill for 30 minutes before final crumb-free coverage.
11 - Place white chocolate chips and heavy cream in a heatproof bowl over simmering water and stir until smooth. Allow to cool slightly to thicken to spoonable consistency.
12 - Spoon the ganache around the top edge of the chilled cake, allowing controlled drips down the sides. Return the cake to the refrigerator to set the drip.
13 - Mix gold luster dust with a few drops of vodka or lemon extract to create a paint. When the white chocolate is set, brush the drips with the gold paint. Finish with edible flowers, gold leaf or fresh berries if desired.
