# Needed Ingredients:
→ Rosé velvet cake
01 - All-purpose flour — 2 1/2 cups
02 - Cornstarch — 2 tablespoons
03 - Unsweetened cocoa powder — 2 tablespoons
04 - Baking soda — 1 teaspoon
05 - Salt — 1/2 teaspoon
06 - Unsalted butter, softened — 1 cup (2 sticks)
07 - Granulated sugar — 1 1/2 cups
08 - Light brown sugar, packed — 1/2 cup
09 - Large eggs, room temperature — 4
10 - Rosé wine — 1/2 cup
11 - Buttermilk, room temperature — 1/2 cup
12 - Vanilla extract — 2 teaspoons
13 - Pink gel food coloring — as needed (optional)
→ Cream cheese frosting
14 - Cream cheese, softened — 16 ounces (2 packages)
15 - Unsalted butter, softened — 1 cup (2 sticks)
16 - Confectioners' (icing) sugar, sifted — 5 cups
17 - Vanilla extract — 2 teaspoons
18 - Salt — pinch
→ Gold drip decoration
19 - White chocolate chips — 1/2 cup
20 - Heavy cream — 1/4 cup
21 - Edible gold luster dust — as needed
22 - Clear vodka or lemon extract — a few drops
# Preparation Steps:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment and set aside.
02 - In a medium bowl sift together the all-purpose flour, cornstarch, cocoa powder, baking soda and salt; set aside.
03 - In a large bowl, beat the softened butter with granulated and brown sugar on medium speed until light and fluffy, about 3–4 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
05 - Whisk together the rosé wine and buttermilk in a separate jug until combined.
06 - With the mixer on low, add the sifted dry ingredients and the rosé–buttermilk mixture to the butter mixture in alternating additions, beginning and ending with the dry ingredients. Add gel coloring to reach the desired pink hue.
07 - Divide the batter evenly among the prepared pans and smooth the surfaces with a spatula.
08 - Bake 28–32 minutes, or until a toothpick inserted into the centers comes out clean. Cool the cakes in the pans for 10 minutes, then invert onto a wire rack and cool completely.
09 - Beat the softened cream cheese and butter together until smooth. Gradually add the sifted confectioners' sugar, then vanilla and a pinch of salt. Beat until light and spreadable.
10 - Layer the cooled cakes with frosting between each layer, spread the remaining frosting over the top and sides, smooth with an offset spatula, then chill the assembled cake for 30 minutes to firm.
11 - Place white chocolate chips and heavy cream in a heatproof bowl over barely simmering water and stir until smooth. Remove from heat and let cool slightly until pourable but not too runny.
12 - Use a spoon to apply the white chocolate ganache around the top edge of the chilled cake so it drips down the sides. Return to the refrigerator until the ganache is set.
13 - Mix edible gold luster dust with a few drops of clear vodka or lemon extract to form a paint. Brush the mixture onto the set white chocolate drips. Optionally decorate the top with edible flowers or fresh berries before serving.
