# Components:
→ Rosé velvet cake
01 - 2 1/2 cups all-purpose flour
02 - 2 tablespoons cornstarch
03 - 2 tablespoons unsweetened cocoa powder
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 cup (2 sticks) unsalted butter, room temperature
07 - 1 1/2 cups granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 4 large eggs, room temperature
10 - 1/2 cup rosé wine
11 - 1/2 cup buttermilk, room temperature
12 - 2 teaspoons vanilla extract
13 - Pink gel food coloring, optional
→ Cream cheese frosting
14 - 16 ounces cream cheese, room temperature
15 - 1 cup (2 sticks) unsalted butter, room temperature
16 - 5 cups confectioners' sugar, sifted
17 - 2 teaspoons vanilla extract
18 - Pinch of fine salt
→ Gold drip decoration
19 - 1/2 cup white chocolate chips
20 - 1/4 cup heavy cream
21 - Edible gold luster dust
22 - Clear vodka or lemon extract, a few drops (for gold paint)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment rounds and lightly butter the sides.
02 - In a medium bowl, sift together the flour, cornstarch, cocoa powder, baking soda and salt; set aside.
03 - In a large bowl, beat the butter with granulated sugar and light 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 mix in the vanilla extract until combined.
05 - In a separate jug, whisk together the rosé wine and buttermilk until homogenous.
06 - With the mixer on low, add the dry ingredients and the rosé-buttermilk mixture alternately to the butter mixture, beginning and ending with the dry ingredients; fold in pink gel food coloring to reach the desired hue.
07 - Divide the batter evenly among the prepared pans, smoothing the tops with an offset spatula for even layers.
08 - Bake 28–32 minutes, or until a toothpick inserted centrally comes out clean. Cool in pans 10 minutes, then invert onto a wire rack to cool completely.
09 - Beat the cream cheese and butter together until smooth, then gradually add the sifted confectioners' sugar, vanilla and a pinch of salt; beat until light and spreadable.
10 - Spread frosting between the cooled layers and coat the exterior, smoothing with an offset spatula. Chill the assembled cake in the refrigerator for 30 minutes to firm the crumb coat.
11 - Place white chocolate chips and heavy cream in a heatproof bowl over barely simmering water; stir until fully melted and smooth. Allow the ganache to cool slightly to a thick but pourable consistency.
12 - Using a spoon or piping bottle, apply the cooled ganache around the top edge to create drips down the sides. Return the cake to the refrigerator until the drip is set.
13 - Mix edible gold luster dust with a few drops of vodka or lemon extract to form a paint, then brush the gold onto the set white chocolate drips. Finish with edible flowers or fresh berries as desired.
