# Components:
→ 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)
# Directions:
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. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
08 - Beat cream cheese and butter until creamy and smooth. Gradually add confectioners’ sugar, vanilla, and salt. Beat until fluffy and spreadable.
09 - Spread frosting between cake layers and around the outside. Smooth with a spatula. Chill cake for 30 minutes before decorating.
10 - 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.
11 - 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.
12 - Optionally, finish with edible flowers or gold leaf.
