# 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
# How to make it:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Sift together flour, cornstarch, cocoa powder, baking soda, and salt into a medium bowl; set aside.
03 - In a large bowl, beat butter with granulated and brown sugar on medium speed until light and fluffy, about 3–4 minutes.
04 - Add eggs one at a time, mixing well after each addition, then beat in the vanilla extract.
05 - Whisk rosé wine and buttermilk together in a measuring jug.
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; mix just until combined. Add pink gel coloring if desired and blend to uniform color.
07 - Divide batter evenly among prepared pans and smooth the tops with a spatula.
08 - Bake 28–32 minutes or until a toothpick inserted in the centers comes out clean. Cool in pans 10 minutes, then invert onto a wire rack and cool completely.
09 - Beat cream cheese and butter until smooth. Gradually add confectioners' sugar, then vanilla and salt; beat until light and spreadable.
10 - Level layers if needed, spread frosting between layers, then apply a crumb coat and finish with an even final layer of frosting. Smooth with an offset spatula and chill 30 minutes to firm.
11 - Set white chocolate chips and heavy cream in a heatproof bowl over simmering water; stir until melted and smooth, then cool slightly to a pourable temperature.
12 - Use a spoon to apply the ganache around the top edge allowing controlled drips down the sides. Return cake to the refrigerator until the ganache sets.
13 - Mix gold luster dust with a few drops of vodka or lemon extract to form a paint. Using a small food-safe brush, paint the set white chocolate drips gold. Finish optionally with edible flowers, gold leaf, or fresh berries.
