# Ingredient List:
→ For the Rosé Velvet Cake
01 - 2 1/2 cups 310 g all-purpose flour
02 - 2 tbsp 15 g cornstarch
03 - 2 tbsp 15 g unsweetened cocoa powder
04 - 1 tsp baking soda
05 - 1/2 tsp salt
06 - 1 cup 225 g unsalted butter, room temperature
07 - 1 1/2 cups 300 g granulated sugar
08 - 1/2 cup 100 g light brown sugar
09 - 4 large eggs, room temperature
10 - 1/2 cup 120 ml rosé wine
11 - 1/2 cup 120 ml buttermilk, room temperature
12 - 2 tsp vanilla extract
13 - Pink gel food coloring (optional, for enhanced color)
→ For the Cream Cheese Frosting
14 - 16 oz 450 g cream cheese, room temperature
15 - 1 cup 225 g unsalted butter, room temperature
16 - 5 cups 600 g confectioners’ sugar, sifted
17 - 2 tsp vanilla extract
18 - Pinch of salt
→ For the Gold Drip Decoration
19 - 1/2 cup 90 g white chocolate chips
20 - 1/4 cup 60 ml heavy cream
21 - Edible gold luster dust
22 - Few drops clear vodka or lemon extract (to make gold paint)
# Steps:
01 - Preheat oven to 350°F 175°C. Grease and line three 8-inch 20 cm round cake pans.
02 - In a medium bowl, sift together flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3–4 minutes.
04 - Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
05 - In a separate jug, combine rosé wine and buttermilk.
06 - With the mixer on low speed, alternately add the flour mixture and rosé-buttermilk mixture to the butter mixture, beginning and ending with flour. Add pink gel food coloring to reach your desired hue.
07 - Divide batter evenly among prepared pans. Smooth tops. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
09 - Beat cream cheese and butter until creamy and smooth. Gradually add confectioners’ sugar, vanilla, and salt. Beat until fluffy and spreadable.
10 - Spread frosting between cake layers and around the outside. Smooth with a spatula. Chill cake for 30 minutes before decorating.
11 - Heat white chocolate chips and cream together in a heatproof bowl over simmering water, stirring until smooth. Let cool slightly. Drip ganache around cake top edges with a spoon, letting it run down the sides. Return to fridge to set.
12 - Mix gold luster dust with a few drops of vodka or lemon extract to make a paint. Using a small brush, paint the white chocolate drips gold when set.
13 - Optionally, finish with edible flowers or gold leaf.
