# What You Need:
→ 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 salt
06 - 1 cup (2 sticks) unsalted butter, room temperature
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 (2 sticks) unsalted butter, room temperature
16 - 5 cups confectioners' sugar, sifted
17 - 2 teaspoons vanilla extract
18 - Pinch of 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 (to make gold paint)
# Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment and set aside.
02 - Sift together flour, cornstarch, cocoa powder, baking soda, and salt into a medium bowl; set aside.
03 - In a large bowl, beat the butter with granulated and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla.
05 - In a separate measuring jug, combine the rosé wine and buttermilk.
06 - With the mixer on low, alternately add the flour mixture and the rosé-buttermilk mixture to the butter mixture, beginning and ending with the flour mixture; add gel coloring if desired and mix until just combined.
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; cool in pans 10 minutes, then invert onto a wire rack to cool completely.
09 - Beat cream cheese and butter together until smooth, then gradually beat in confectioners' sugar, vanilla and a pinch of salt until fluffy and spreadable.
10 - Spread frosting between the layers and frost the exterior; smooth the surface and chill the cake for 30 minutes to firm the crumb coat before decorating.
11 - Heat white chocolate chips and heavy cream in a heatproof bowl over simmering water, stirring until smooth; allow the ganache to cool slightly to a pourable but not runny consistency.
12 - Using a spoon or a small ladle, drip the cooled ganache around the top edge of the chilled cake so it runs down the sides; return the cake to the refrigerator to set the drip.
13 - Mix edible gold luster dust with a few drops of vodka or lemon extract to create a paint, then brush the set white chocolate drips with the gold mixture; finish with optional edible flowers or gold leaf.
