# What to Use:
→ 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, 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 (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
20 - 1/2 cup white chocolate chips (about 3 ounces)
21 - 2 tablespoons heavy cream
22 - Edible gold luster dust, as needed
23 - 1 teaspoon vodka or clear extract (for mixing paint)
# How to Prepare:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment paper and set aside.
02 - Whisk together flour, cocoa powder, baking soda, baking powder and salt in a medium bowl until evenly distributed.
03 - Using an electric mixer, beat the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating until incorporated after each addition; mix in vanilla extract and white vinegar.
05 - Alternate adding the buttermilk and dry ingredients to the butter mixture, beginning and ending with the dry ingredients; mix until just combined. Stir in the rosé wine until integrated.
06 - Add pink gel food coloring a little at a time until you achieve a soft blush tone, folding gently to avoid overmixing.
07 - Divide batter evenly among prepared pans. Bake 30–35 minutes, rotating pans halfway, until a toothpick inserted in the center comes out clean.
08 - Allow layers to cool in the pans for 10 minutes, then turn out onto wire racks and cool completely before assembling.
09 - Beat the 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 spreadable.
10 - Level cake layers if necessary. Place the first layer on a stand, spread an even layer of frosting, repeat with remaining layers to stack.
11 - Apply a thin crumb coat of frosting over the assembled layers, smooth, then chill the stack 30 minutes to set the crumb layer.
12 - Apply the final layer of frosting, smooth the sides and top, and return to the refrigerator to firm for at least 15 minutes before decorating.
13 - Heat white chocolate chips and heavy cream in 15–20 second bursts in the microwave, stirring until smooth; cool to room temperature. Using a spoon or squeeze bottle, apply the ganache to the edge to create drips and allow to set.
14 - Mix edible gold luster dust with vodka or clear extract to create a paint. With a food-safe brush, gently paint the set white chocolate drip for a metallic finish.
15 - Chill the finished cake at least 30 minutes to firm the decorations before serving. If desired, brush layers with a little reserved rosé wine for extra flavor prior to final assembly.
