# 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 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 (or substitute sparkling grape juice for non-alcoholic)
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 (or sparkling grape juice)
18 - 1 teaspoon vanilla extract
19 - Pinch of fine salt
→ Gold Drip
20 - 1/2 cup white chocolate chips (approx. 3 ounces)
21 - 2 tablespoons heavy cream
22 - Edible gold luster dust
23 - 1 teaspoon vodka or clear extract (to mix with luster dust for painting)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment; set aside.
02 - Sift or whisk together the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl until evenly distributed.
03 - In a large bowl fitted with a paddle or using a hand mixer, beat the softened butter and granulated sugar on medium speed until pale and light, about 3 minutes.
04 - Add eggs one at a time, beating until each is incorporated, then mix in the vanilla and white vinegar.
05 - With the mixer on low, add the buttermilk and rosé wine, then add the dry ingredients in two additions, mixing just until combined; avoid overmixing.
06 - Stir in pink gel food coloring a little at a time until you achieve a soft blush hue.
07 - Divide batter evenly among the prepared pans and bake 30 to 35 minutes, or until a toothpick inserted into the centers comes out clean.
08 - Allow cakes to cool in pans for 10 minutes, then invert onto wire racks and cool completely before assembling.
09 - Beat butter and cream cheese together until smooth. Gradually add sifted powdered sugar, then beat in rosé wine, vanilla and a pinch of salt until light and fluffy.
10 - Level layers if needed. Place one layer on a stand, spread an even layer of frosting, repeat with remaining layers. Apply a thin crumb coat, chill for 30 minutes to set.
11 - Apply a final smooth coat of frosting over the chilled crumb-coated cake using an offset spatula or bench scraper.
12 - Gently heat white chocolate chips with heavy cream in 15–20 second bursts in the microwave, stirring between intervals until smooth; cool to room temperature until slightly thickened but still pourable.
13 - Use a spoon or squeeze bottle to drip the white chocolate around the edges. Mix edible gold luster dust with a small amount of vodka or clear extract to make a paint, then brush the set chocolate drip with the gold mixture using a food-safe brush.
14 - Refrigerate the assembled cake at least 30 minutes to set the drip and frosting before serving.
