# 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, room temperature — 1 cup (2 sticks), softened
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, a few drops to intensify hue
→ Cream cheese frosting
14 - Cream cheese, room temperature — 16 ounces
15 - Unsalted butter, room temperature — 1 cup (2 sticks)
16 - Confectioners' sugar, sifted — 5 cups
17 - Vanilla extract — 2 teaspoons
18 - 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 (to turn luster dust into paint)
# How-To Steps:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment and lightly flour the sides.
02 - Sift together the all-purpose flour, cornstarch, unsweetened cocoa powder, baking soda and salt into a medium bowl; set aside.
03 - In a large bowl with an electric mixer, beat the unsalted butter with the granulated and light brown sugars on medium speed until light and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, mixing until each is fully incorporated, then stir in the vanilla extract.
05 - Whisk together the rosé wine and buttermilk in a measuring jug.
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. Mix just until combined and add a few drops of pink gel food coloring if a stronger color is desired.
07 - Divide the batter evenly among the prepared pans, smooth the tops, and bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow the cakes to cool in their pans for 10 minutes, then unmold onto a wire rack and cool completely before frosting.
09 - Beat the cream cheese and butter together until smooth, then gradually add the sifted confectioners' sugar, vanilla and a pinch of salt. Continue beating until the frosting is light, airy and easily spreadable.
10 - Layer the cooled cake rounds with a generous amount of frosting between each layer. Crumb-coat the outside, smooth with an offset spatula, and chill the assembled cake for about 30 minutes to firm the crumb coat.
11 - Place the white chocolate chips and heavy cream in a heatproof bowl set over barely simmering water and stir until fully melted and glossy. Remove from heat and let the ganache cool until slightly thickened but still pourable.
12 - Using a spoon or a small ladle, apply the ganache to the rim of the chilled cake to create drips down the sides, then pour a small amount on the center and smooth if desired. Return the cake to the refrigerator to set.
13 - Mix edible gold luster dust with a few drops of clear vodka or lemon extract to create a paint. When the white chocolate drip has set, paint the drips gold with a small food-safe brush. Finish with edible flowers, gold leaf or fresh berries if desired.
