# 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 unsalted butter, softened
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
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 fine salt
→ Gold drip and finishing
20 - 1/2 cup white chocolate chips
21 - 2 tablespoons heavy cream
22 - Edible gold luster dust, as needed
23 - 1 teaspoon vodka or clear extract (for gold paint)
# How to Prepare:
01 - Heat oven to 350°F (175°C). Grease and line three 8-inch round pans with parchment and set aside.
02 - Sift or whisk together the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl until evenly combined.
03 - In a large bowl, beat the butter and granulated sugar until light and fluffy, about 3 minutes on medium speed.
04 - Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
05 - Alternately add the buttermilk and dry mixture to the butter mixture, beginning and ending with dry ingredients; stir in the rosé wine and vinegar until just combined.
06 - Fold in pink food coloring gel a little at a time until you reach a soft blush hue.
07 - Divide batter evenly among prepared pans and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let layers cool in pans for 10 minutes, then transfer to wire racks to cool completely before assembling.
09 - Beat the butter and cream cheese until smooth, gradually add the powdered sugar, then beat in the rosé wine, vanilla and 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 and chill for 30 minutes.
11 - Apply the final coat of frosting, smoothing the surface and edges as desired.
12 - Heat white chocolate chips with heavy cream in 20-second microwave intervals, stirring between bursts until smooth; cool to room temperature before using.
13 - Using a spoon or squeeze bottle, run the cooled white chocolate drip around the edge. Mix gold luster dust with vodka or extract to a paint consistency and gently brush over the set chocolate drip with a food-safe brush.
14 - Refrigerate the finished cake at least 30 minutes to set the frosting and drip before slicing and serving.
