# List of 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 (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 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)
# Step-by-Step Directions:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper; lightly flour the sides if desired.
02 - In a medium bowl, sift together the all-purpose flour, cornstarch, cocoa powder, baking soda and salt; set aside.
03 - In a large bowl, beat the butter with the granulated and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract until combined.
05 - In a separate measuring jug, combine the rosé wine and buttermilk.
06 - With the mixer on low, alternately add the dry mixture and the rosé–buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Adjust color with pink gel food coloring if desired.
07 - Divide the batter evenly among the prepared pans and smooth the tops with an offset spatula.
08 - Bake for 28 to 32 minutes, or until a toothpick inserted into the centers comes out clean. Allow cakes to cool in the pans for 10 minutes, then invert onto a wire rack and cool completely.
09 - Beat the cream cheese and butter together until smooth and homogenous. Gradually add the sifted confectioners' sugar, then stir in the vanilla and a pinch of salt. Beat until light and spreadable.
10 - Level the cake layers if needed. Spread an even layer of frosting between each layer and apply a thin crumb coat to the exterior. Smooth with an offset spatula and chill for 30 minutes to firm.
11 - Place the white chocolate chips and heavy cream in a heatproof bowl over simmering water and stir until melted and smooth. Remove from heat and cool slightly to a thick pourable consistency.
12 - Spoon the ganache around the top edge of the chilled cake to create drips down the sides, then refrigerate briefly to set the ganache.
13 - Mix edible gold luster dust with a few drops of vodka or lemon extract to form a paint. When the white chocolate drips are set, use a small brush to paint them gold. Finish with edible flowers, gold leaf or fresh berries if desired.
