# 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 (2 sticks) unsalted butter, softened
08 - 1 cup buttermilk, room temperature
09 - 1/2 cup rosé wine, room temperature
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 (2 sticks) 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
20 - 1/2 cup white chocolate chips
21 - 2 tablespoons heavy cream
22 - Edible gold luster dust, as needed
23 - 1 teaspoon vodka or neutral clear extract (optional, for painting)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment; set aside.
02 - Sift together the flour, unsweetened cocoa, baking soda, baking powder and salt into a medium bowl and whisk to blend.
03 - Using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 2–3 minutes.
04 - Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
05 - Alternate adding the buttermilk and rosé wine with the dry mixture, beginning and ending with the dry ingredients; add the white vinegar and mix just until combined.
06 - Fold in pink gel food coloring, a little at a time, until you achieve a soft blush hue.
07 - Divide batter evenly among the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the centers comes out clean.
08 - Cool the pans on a wire rack for 10 minutes, then invert layers onto the rack and cool completely before assembling.
09 - Beat the butter and cream cheese until smooth, then gradually add the sifted powdered sugar. Stir in the rosé wine, vanilla and a pinch of salt and beat until light and fluffy.
10 - Level the cake layers as needed. Place one layer on a stand, spread an even layer of frosting, repeat with remaining layers.
11 - Apply a thin crumb coat over the stacked layers, chill for 30 minutes to set, then finish with a smooth final coat of frosting.
12 - Warm the white chocolate chips and heavy cream in 15–20 second bursts in the microwave, stirring until smooth. Allow to cool to lukewarm so it holds shape but still drips.
13 - Using a spoon or squeeze bottle, apply the chocolate drip to the cake edge. Mix gold luster dust with a small amount of vodka or extract to create a paint and gently brush the chocolate drip for a metallic finish.
14 - Refrigerate the finished cake for at least 30 minutes to set the drip and frosting before slicing and serving.
