# Ingredient List:
→ 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 (2 sticks) unsalted butter, softened
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 (2 sticks) unsalted butter, softened
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 (to mix with luster dust for painting)
# Steps:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper; set aside.
02 - Sift together flour, unsweetened cocoa powder, baking soda, baking powder and salt into a medium bowl; whisk to blend and set aside.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating after each addition until incorporated; stir in the vanilla extract.
05 - Alternately add the buttermilk and dry ingredients to the butter mixture, beginning and ending with the dry ingredients. Stir in the rosé wine and the white vinegar until just combined; avoid overmixing.
06 - Add pink gel food coloring a small amount at a time until you achieve the desired blush color, folding gently to distribute evenly.
07 - Divide the batter evenly among the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the centers comes out clean.
08 - Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks and cool completely before assembling.
09 - Beat the softened butter and cream cheese together until smooth. Gradually add sifted powdered sugar, then beat in rosé wine, vanilla and a pinch of salt until the frosting is light and fluffy.
10 - Level the cake layers if necessary. Place the first layer on a stand, spread an even layer of frosting, repeat with remaining layers. Apply a thin crumb coat over the exterior, refrigerate 30 minutes to set.
11 - Apply a final even layer of frosting with an offset spatula, smoothing the sides and top for a clean finish.
12 - Heat white chocolate chips and heavy cream in short bursts in a microwave-safe bowl, stirring between intervals until smooth. Allow the ganache to cool to room temperature and reach a slightly thick but pourable consistency.
13 - Using a spoon or squeeze bottle, apply the ganache around the top edges to create drips. Mix edible gold luster dust with vodka or clear extract to form a paint, then brush gently over the set white chocolate drip with a food-safe brush.
14 - Refrigerate the finished cake for at least 30 minutes to set the drip and frosting before slicing and serving.
