# 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
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 full-fat 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 and decoration
20 - 1/2 cup white chocolate chips
21 - 2 tablespoons heavy cream
22 - Edible gold luster dust
23 - 1 teaspoon vodka or clear neutral extract (to dilute luster dust for painting)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment paper and lightly flour the sides.
02 - Sift together the flour, cocoa powder, baking soda, baking powder and salt into a medium bowl and set aside.
03 - Using an electric mixer, beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and white vinegar.
05 - Alternately add the buttermilk and the dry ingredients in three additions, beginning and ending with the dry mix; fold in the rosé wine until just combined. Do not overmix.
06 - Stir in pink gel food coloring a little at a time until you achieve the desired blush hue.
07 - Divide the batter evenly among the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow the cakes to cool in their 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 the rosé wine, vanilla and a pinch of salt until light and spreadable.
10 - Level the 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, chill for 30 minutes to set.
11 - Apply the final layer of frosting, smoothing the sides and top with an offset spatula for a clean finish.
12 - Gently heat the white chocolate chips with the heavy cream in 20-second intervals in a microwave, stirring between bursts, until smooth. Allow to cool to room temperature so it thickens slightly but remains pourable.
13 - Using a spoon or squeeze bottle, create a controlled drip around the edge. Mix edible gold luster dust with vodka or extract to a paint-like consistency and, with a clean food-safe brush, paint the chilled white chocolate drip; chill at least 30 minutes before serving.
