# 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 (about 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 (about 2 sticks)
15 - 8 ounces cream cheese, softened (1 package)
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 food-grade extract (for gold paint)
# How To Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment and lightly flour or spray with release.
02 - Sift together the flour, cocoa powder, baking soda, baking powder and salt into a bowl and set aside.
03 - In a large bowl, beat the unsalted butter and granulated sugar until light and fluffy, about 3 minutes on medium speed.
04 - Add 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, mixing until incorporated.
06 - Gradually add the sifted dry ingredients to the wet mixture, mixing until just combined; do not overmix.
07 - Add pink gel food coloring a little at a time until you reach the desired blush tone, folding gently to distribute color evenly.
08 - Divide the batter evenly among the three prepared pans and bake at 350°F for 30–35 minutes, or until a toothpick inserted into the centers comes out clean.
09 - Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks and cool completely before assembling.
10 - 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.
11 - Level layers if necessary. Place one layer on a stand, spread an even layer of frosting, repeat with remaining layers. Apply a thin crumb coat, refrigerate 30 minutes to set.
12 - Apply a final even layer of frosting, smoothing the sides and top with an offset spatula; chill briefly to firm up before adding the drip.
13 - Warm white chocolate chips and heavy cream in 20-second microwave intervals, stirring until smooth. Allow the ganache to cool to room temperature to a pourable but not runny consistency, then apply drips around the edge with a spoon or squeeze bottle.
14 - Mix edible gold luster dust with the vodka or extract to make a paint. Using a clean food-safe brush, carefully paint the set white chocolate drips and any desired highlights.
15 - Refrigerate the finished cake at least 30 minutes to set the decorations before slicing and serving.
