# 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 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 pure vanilla extract
13 - Pink gel food coloring (optional)
→ Cream cheese frosting
14 - 16 ounces full-fat cream cheese, room temperature
15 - 1 cup unsalted butter, room temperature
16 - 5 cups confectioners' sugar, sifted
17 - 2 teaspoons pure 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 - A few drops clear vodka or lemon extract
# How To Make It:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment and lightly flour the sides.
02 - Sift together the flour, cornstarch, cocoa powder, baking soda and salt into a medium bowl; set aside.
03 - In the bowl of an electric mixer fitted with the paddle, beat the butter with the granulated and light brown sugar on medium speed until pale and airy, about 3–4 minutes.
04 - Add the eggs one at a time, mixing until each is fully incorporated; scrape the bowl and stir in the vanilla.
05 - Whisk the rosé wine and buttermilk together in a measuring jug until combined.
06 - With the mixer on low, add the dry ingredients and the rosé-buttermilk mixture to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix just until combined and no streaks remain. Add gel color if desired and blend to uniform hue.
07 - Divide the batter evenly among the prepared pans, smooth the tops, and bake 28–32 minutes or until a skewer inserted into the centers comes out clean.
08 - Allow the cakes to cool in their pans for 10 minutes, then invert onto a wire rack and cool completely before assembly.
09 - Beat the cream cheese and butter together until smooth and homogenous. Gradually add the confectioners' sugar, then vanilla and a pinch of salt, beating until light, fluffy and spreadable.
10 - Level layers if needed. Spread an even layer of frosting between each layer and apply a thin crumb coat around the exterior. Smooth with an offset spatula and chill the cake for 30 minutes to firm the crumb coat.
11 - Place the white chocolate chips and heavy cream in a heatproof bowl set over barely simmering water and stir until smooth. Remove from heat and cool slightly until slightly thickened but still pourable.
12 - Use a spoon to apply ganache around the top edge to create drips down the sides. Return the cake to the refrigerator until the ganache sets.
13 - Mix edible gold luster dust with a few drops of vodka or lemon extract to form a paint. When the drips have set, use a small brush to paint the drips gold. Finish with edible flowers or gold leaf as desired.
