# Ingredients:
→ 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 unsalted butter, softened (2 sticks)
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 unsalted butter, softened (2 sticks)
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
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment and set aside.
02 - Sift together the flour, unsweetened cocoa powder, baking soda, baking powder and salt into a medium bowl; whisk to blend.
03 - In a large bowl, beat the butter and granulated sugar until light and fluffy, about 3 minutes with an electric mixer.
04 - Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and white vinegar.
05 - Alternate adding the buttermilk and rosé wine to the butter mixture, beginning and ending with the dry ingredients; mix until just combined to avoid overworking the batter.
06 - Fold in pink food coloring gel a small amount at a time until you achieve the desired blush tone.
07 - Divide batter evenly among the prepared pans and bake 30–35 minutes, or until a toothpick inserted in the centers comes out clean.
08 - Allow cakes to rest in the pans 10 minutes, then invert onto wire racks and cool completely before assembling.
09 - Beat the butter and cream cheese until smooth, gradually add the sifted powdered sugar, then beat in rosé wine, vanilla and a pinch of salt until light and fluffy.
10 - Level layers if necessary. Place one layer on a stand, spread an even layer of frosting, repeat with remaining layers. Apply a thin crumb coat over the cake, chill for 30 minutes to set.
11 - Apply a final smooth layer of frosting over the chilled crumb-coated cake and return to the refrigerator while preparing the drip.
12 - Heat the white chocolate chips and heavy cream in 20-second intervals in a microwave-safe bowl, stirring between intervals until smooth; cool to room temperature until pourable but not hot.
13 - Using a spoon or squeeze bottle, apply the white chocolate drip around the cake edge allowing it to cascade naturally; smooth the top if desired.
14 - Mix edible gold luster dust with vodka or clear extract to form a paint and, with a clean food-safe brush, gently paint the set white chocolate drip to achieve a gold finish.
15 - Chill the finished cake at least 30 minutes to set the drip and frosting before slicing and serving.
