# 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 (or substitute sparkling grape juice)
10 - 2 large eggs, room temperature
11 - 1 tablespoon pure 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 (or substitute sparkling grape juice)
18 - 1 teaspoon pure vanilla extract
19 - Pinch of fine salt
→ Gold drip and decoration
20 - 1/2 cup white chocolate chips
21 - 2 tablespoons heavy cream
22 - Edible gold luster dust
23 - 1 teaspoon vodka or neutral clear extract (for gold paint)
# Step-by-Step Directions:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment and set aside.
02 - Sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder and salt into a medium bowl; whisk to ensure even distribution.
03 - In a large bowl using an electric mixer, beat the unsalted butter and granulated sugar until light and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract and white vinegar.
05 - Alternate adding the dry mixture and the buttermilk to the butter mixture beginning and ending with dry ingredients, mixing until just combined; stir in the rosé wine.
06 - Fold in pink gel food coloring a little at a time until the desired blush tone is achieved.
07 - Divide batter evenly among the prepared pans and smooth tops. Bake 30–35 minutes, or until a toothpick inserted into the centers comes out clean.
08 - Allow cakes to cool in their pans for 10 minutes, then turn out onto wire racks to cool completely before leveling.
09 - Beat the unsalted butter and cream cheese until smooth. Gradually add the sifted powdered sugar, then beat in the rosé wine, vanilla and a pinch of salt until fluffy and stable.
10 - Level the cake layers if necessary. Place the first layer on a stand, spread an even layer of frosting, repeat with remaining layers. Apply a thin crumb coat over the exterior and chill for 30 minutes to set.
11 - Remove the chilled crumb-coated cake and apply the final smooth layer of frosting, refining edges and top with an offset spatula.
12 - Warm the white chocolate chips with heavy cream in 20-second microwave intervals, stirring between bursts until glossy and smooth. Cool to room temperature to thicken slightly for controlled dripping.
13 - Using a spoon or squeeze bottle, apply the white chocolate drip around the edge allowing it to run slightly down the sides. Combine edible gold luster dust with vodka or neutral extract to create a paint; using a clean food-safe brush, gently paint the set drip to achieve a gold finish.
14 - Refrigerate the finished cake for at least 30 minutes to set the drip and frosting before slicing and serving.
