# 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 gel food coloring, 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 salt
→ Gold drip
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
# How to Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper and set aside.
02 - Sift together the flour, unsweetened cocoa, baking soda, baking powder and salt into a medium bowl; set aside.
03 - Using an electric mixer, beat the unsalted butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating until incorporated after each addition, then mix in the vanilla extract.
05 - Reduce mixer speed and alternately add the dry mixture and the buttermilk, beginning and ending with the dry ingredients. Stir in the rosé wine and white vinegar until just combined; avoid overmixing.
06 - Fold in pink gel food coloring a small amount at a time until a soft blush hue is achieved.
07 - Divide the batter evenly among the prepared pans and smooth the tops. Bake 30 to 35 minutes, rotating pans halfway through, until a toothpick inserted into the center comes out clean.
08 - Allow the cakes to rest in the pans for 10 minutes, then invert onto wire racks to cool completely before assembling.
09 - Beat the butter and cream cheese together 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 the cooled 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 assembled cake and chill 30 minutes to set.
11 - Apply a final even layer of frosting using an offset spatula for a smooth finish. Return to the refrigerator to firm for a short period before decorating.
12 - In a microwave-safe bowl, heat the white chocolate chips with the heavy cream in 20-second intervals, stirring between bursts until smooth. Cool to room temperature to thicken slightly for controlled dripping.
13 - Using a spoon or squeeze bottle, create a drip around the chilled cake edge. Mix gold luster dust with vodka or clear extract to form a paint and, with a food-safe brush, gently brush the cooled chocolate drip to achieve a metallic finish.
14 - Chill the decorated cake at least 30 minutes to set the drip and frosting before slicing. If desired, brush layers lightly with reserved rosé for intensified flavor prior to assembly.
