# What you need:
→ Rosé velvet cake
01 - 2 1/2 cups cake flour, sifted
02 - 1 1/2 cups granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 1/2 cup unsalted butter, softened
07 - 1/2 cup vegetable oil
08 - 3 large eggs, room temperature
09 - 1 cup rosé wine (still, not sparkling)
10 - 2 teaspoons vanilla extract
11 - 1 teaspoon white vinegar
12 - Pink gel food coloring (optional)
→ Cream cheese frosting
13 - 8 ounces cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 4 cups powdered sugar, sifted
16 - 2 teaspoons vanilla extract
17 - Pinch of fine salt
→ Gold drip
18 - 4 ounces white chocolate, chopped
19 - 1/4 cup heavy cream
20 - Edible gold luster dust
21 - 1 to 2 teaspoons vodka or lemon extract (for mixing gold paint)
# Steps to follow:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper, then set pans aside.
02 - Whisk together the sifted cake flour, baking powder, baking soda and salt in a large bowl until evenly distributed.
03 - In a separate bowl, beat the softened butter, vegetable oil and granulated sugar using an electric mixer until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating well after each. Mix in the vanilla extract and white vinegar until combined.
05 - Alternately add the dry mixture and rosé wine to the wet mixture, beginning and ending with the dry ingredients. Fold just until combined; add pink gel coloring if a deeper hue is desired.
06 - Divide the batter evenly among the prepared pans, smooth the tops, and bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely before leveling.
08 - Beat the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar and beat until light and fluffy, then mix in the vanilla and a pinch of salt. Chill briefly if it becomes too soft to spread.
09 - Level layers if needed. Place the first layer on a serving plate, spread an even layer of frosting, repeat with remaining layers, then crumb-coat and finish by frosting the sides and top smoothly.
10 - Heat the cream until steaming, pour over chopped white chocolate and let sit 2 minutes. Whisk until smooth, cool slightly, then test drip consistency and apply around the chilled cake edges. Chill the cake for 15 minutes to set the drip.
11 - Mix edible gold luster dust with vodka or lemon extract to a paint-like consistency and, using a clean food-safe brush, carefully paint the set white chocolate drips gold.
