# What You Need:
→ Rosé velvet cake
01 - 2 1/2 cups all-purpose flour
02 - 1 1/4 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon fine salt
06 - 1/4 cup unsweetened cocoa powder
07 - 1 cup unsalted butter, softened (2 sticks)
08 - 1 cup buttermilk, room temperature
09 - 1/2 cup rosé wine
10 - 2 large eggs, room temperature
11 - 1 tablespoon vanilla extract
12 - 1 teaspoon white vinegar
13 - Pink gel food coloring, as needed
→ Rosé cream cheese frosting
14 - 1 cup unsalted butter, softened (2 sticks)
15 - 8 ounces cream cheese, softened
16 - 4 cups powdered sugar, sifted
17 - 2 tablespoons rosé wine
18 - 1 teaspoon vanilla extract
19 - Pinch of fine salt
→ Gold drip and decoration
20 - 1/2 cup white chocolate chips
21 - 2 tablespoons heavy cream
22 - Edible gold luster dust, as needed
23 - 1 teaspoon vodka or clear extract (for gold paint)
# How to Make:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans with parchment paper and lightly flour or spray with baking spray.
02 - Sift together the flour, cocoa powder, baking soda, baking powder and salt into a medium bowl and set aside.
03 - Using an electric mixer, beat the butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract.
05 - With the mixer on low, add the buttermilk, rosé wine and white vinegar, then add the dry ingredients in two additions, mixing until just combined; avoid overmixing.
06 - Add pink gel food coloring a little at a time until you achieve a soft blush tone, folding gently to distribute color evenly.
07 - Divide the batter evenly between the prepared pans and smooth the tops. Bake 30–35 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow the cakes to cool in their pans for 10 minutes, then invert onto wire racks and cool completely.
09 - Beat the butter and cream cheese together until smooth. Gradually add the sifted powdered sugar, then beat in the rosé wine, vanilla and a pinch of salt until light and fluffy.
10 - Level the cake layers if necessary. Place one layer on a stand, spread an even layer of frosting, repeat with remaining layers and apply a thin crumb coat over the whole cake.
11 - Chill the crumb-coated cake for 30 minutes, then apply the final coat of frosting, smoothing the sides and top with an offset spatula.
12 - Combine white chocolate chips and heavy cream in a microwave-safe bowl and heat in 20-second intervals, stirring between bursts, until smooth. Cool to room temperature until slightly thickened but still pourable.
13 - Using a spoon or squeeze bottle, drip the tempered white chocolate around the edges so it runs down the sides. Mix gold luster dust with vodka or extract to form a paint and gently brush the set chocolate drip with the gold mixture using a food-safe brush. Chill at least 30 minutes before serving.
