# What You’ll 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 fine salt
06 - 1 cup 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 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)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment; butter and flour the sides lightly for easy release.
02 - Sift together the flour, cornstarch, cocoa powder, baking soda and salt into a medium bowl; set aside.
03 - Using a stand or hand mixer, cream the butter with granulated and brown sugar on medium speed until light and fluffy, about 3–4 minutes.
04 - Add the eggs one at a time, mixing after each addition until fully incorporated; then mix in the vanilla extract.
05 - Whisk the rosé and buttermilk together in a measuring jug until combined.
06 - With the mixer on low, add the dry mixture and the rosé–buttermilk mixture to the butter mixture alternately, beginning and ending with the dry ingredients; mix until just combined. Add gel coloring if desired and blend briefly to even color.
07 - Divide batter evenly among the three prepared pans, smoothing the tops with an offset spatula for even rise.
08 - Bake 28–32 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back lightly to the touch.
09 - Allow cakes to rest in the pans 10 minutes, then invert onto a wire rack and cool completely before frosting.
10 - Beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar, then vanilla and a pinch of salt; whip until light and spreadable.
11 - Layer and fill the cakes with frosting, crumb-coat the exterior, then chill the assembled cake 30 minutes to firm the crumb coat for final smoothing.
12 - Place white chocolate chips and heavy cream in a heatproof bowl over simmering water and stir until fully melted and smooth. Remove from heat and let cool slightly until pourable but not hot.
13 - Spoon or pipe the ganache around the top edge to create drips and refrigerate until set. Mix gold luster dust with a few drops of vodka or lemon extract to form a paint and brush onto the set white chocolate drips. Finish as desired with edible flowers or gold leaf.
