# What 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 salt
06 - 1/4 cup unsweetened cocoa powder
07 - 1 cup unsalted butter (2 sticks), 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 food coloring gel, as needed
→ Rosé Cream Cheese Frosting
14 - 1 cup unsalted butter (2 sticks), 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 salt
→ Gold Drip
20 - 1/2 cup white chocolate chips
21 - 2 tablespoons heavy cream
22 - Edible gold luster dust
23 - 1 teaspoon vodka or clear extract (for painting)
# How-To Steps:
01 - Preheat the oven to 350°F (175°C). Grease and line three 8-inch round pans with parchment paper and set aside.
02 - Sift together the flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl; whisk to combine and set aside.
03 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes using a stand or hand mixer.
04 - Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
05 - Alternate adding the buttermilk and rosé wine with the dry ingredients, beginning and ending with the dry mix; add the white vinegar and mix until just combined.
06 - Stir in pink food coloring gel a small amount at a time until a soft blush hue is achieved.
07 - Divide the batter evenly among the prepared pans and bake for 30–35 minutes, or until a skewer inserted in the center comes out clean.
08 - Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely before assembling.
09 - Beat the softened butter and cream cheese 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 cooled layers if necessary. Place one layer on a cake stand, spread an even layer of frosting, repeat with remaining layers. Apply a thin crumb coat over the exterior and chill for 30 minutes.
11 - Remove the cake from the fridge and apply the final smooth layer of frosting, smoothing the sides and top with an offset spatula.
12 - Combine the white chocolate chips and heavy cream in a microwave-safe bowl and heat in 20-second intervals, stirring between bursts, until fully melted and smooth. Allow to cool to room temperature.
13 - Using a spoon or squeeze bottle, drip the cooled white chocolate around the cake edge. Mix edible gold luster dust with vodka or extract to create a paint and gently brush the chocolate drip with the gold using a clean food-safe brush.
14 - Chill the finished cake for at least 30 minutes to set the drip and frosting before slicing and serving.
