# 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 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 food coloring gel, 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 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)
# Steps to follow:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper and set aside.
02 - In a medium bowl, sift or whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
03 - In a large mixing bowl, beat the unsalted butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
04 - Add eggs one at a time to the creamed butter, beating well after each addition, then mix in the vanilla extract until combined.
05 - Stir together buttermilk, rosé wine, and white vinegar in a measuring jug, then add to the butter mixture and blend until integrated.
06 - Gradually add the dry mixture to the wet ingredients, folding or mixing on low speed until just combined to avoid overworking the batter.
07 - Add pink food coloring gel a little at a time, mixing until you reach the desired blush hue.
08 - Divide batter evenly among the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow cakes to cool in the pans for 10 minutes, then invert onto wire racks and cool completely before assembling.
10 - Beat the unsalted butter and softened cream cheese until smooth, gradually add sifted powdered sugar, then beat in rosé wine, vanilla extract and a pinch of salt until light and fluffy.
11 - Level 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 assembled cake and chill for 30 minutes to set.
12 - Apply a final smooth layer of frosting using an offset spatula, smoothing the sides and top to desired finish.
13 - Heat white chocolate chips and heavy cream in short intervals in a microwave-safe bowl, stirring between bursts until smooth. Allow the ganache to cool to room temperature so it thickens slightly but remains pourable.
14 - Using a spoon or squeeze bottle, drip the cooled white chocolate ganache around the edges so it cascades down the sides; then fill the center as needed.
15 - Mix edible gold luster dust with vodka or clear extract to a paint consistency and gently brush over the set chocolate drip with a food-safe brush. Chill the assembled cake at least 30 minutes before serving.
16 - For more pronounced rosé flavor, lightly brush each cooled layer with a small amount of rosé wine before stacking and frosting.
