# The Ingredients You'll 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
08 - 1 cup buttermilk, room temperature
09 - 1/2 cup rosé wine, room temperature
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
15 - 8 ounces cream cheese, softened
16 - 4 cups confectioners' 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 vanilla extract
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper and set aside.
02 - Sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder and fine salt into a medium bowl; whisk to uniformity.
03 - In a large bowl, beat the unsalted butter and granulated sugar on medium speed until light and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, beating after each addition, then mix in the vanilla extract until combined.
05 - Alternate adding the buttermilk and rosé wine with the dry ingredients, beginning and ending with the dry ingredients; stir in the white vinegar and mix until just combined—do not overmix.
06 - Fold in pink gel food coloring a little at a time until the desired blush hue is achieved.
07 - Divide the batter evenly among the three prepared pans and smooth the tops. Bake 30 to 35 minutes, or until a toothpick inserted into the centers comes out clean.
08 - Allow the layers to cool in their pans for 10 minutes, then invert onto wire racks and cool completely before assembling.
09 - Beat the unsalted butter and cream cheese until smooth. Gradually add the sifted confectioners' sugar, then beat in the rosé wine, vanilla and a pinch of salt until the frosting is light and fluffy.
10 - If necessary, level the cake layers. Place the first layer on a stand, spread an even layer of frosting, repeat with the remaining layers, and stack tightly.
11 - Apply a thin crumb coat over the assembled cake to seal crumbs. Refrigerate for 30 minutes to set the crumb coat.
12 - Remove the cake from the refrigerator and apply a final smooth layer of frosting, refining edges with an offset spatula.
13 - Combine the white chocolate chips and heavy cream in a microwave-safe bowl; heat in 20-second intervals, stirring between bursts, until smooth. Allow the ganache to cool to lukewarm before using.
14 - Using a spoon or squeeze bottle, apply the white chocolate drip around the edge of the chilled cake. Mix edible gold luster dust with the vodka or clear extract to create a paint and gently brush the set drip for a metallic finish.
15 - Chill the finished cake for at least 30 minutes to firm the drip and frosting before slicing and serving.
