# Ingredient List:
→ 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 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 cream cheese, softened
16 - 4 cups powdered sugar, sifted
17 - 2 tablespoons rosé wine
18 - 1 teaspoon vanilla extract
19 - Pinch of salt
→ Gold drip
20 - 1/2 cup white chocolate chips
21 - 2 tablespoons heavy cream
22 - Edible gold luster dust
23 - 1 teaspoon vodka or clear extract
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment; set aside.
02 - In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt to ensure even distribution.
03 - In a large mixing bowl, beat the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition, then add the vanilla extract and white vinegar and mix briefly.
05 - Alternate adding the buttermilk and sifted dry ingredients to the butter mixture, beginning and ending with the dry ingredients; pour in the rosé wine and mix until just combined.
06 - Fold in pink gel food coloring a little at a time until a soft blush hue is achieved, taking care not to overmix.
07 - Divide batter evenly among prepared pans and bake 30–35 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow cakes to rest in the pans for 10 minutes, then invert onto wire racks and cool completely before assembling.
09 - Beat the butter and cream cheese together until smooth, gradually add the sifted powdered sugar, then beat in rosé wine, vanilla and a pinch of salt until light and fluffy.
10 - Level 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 30 minutes, then apply final coat of frosting.
11 - Combine white chocolate chips and heavy cream in a microwave-safe bowl and heat in 20-second intervals, stirring until smooth; cool to room temperature before using.
12 - Using a spoon or squeeze bottle, drizzle the chocolate ganache over the cake edge to create drips. Mix gold luster dust with vodka or extract to make a paint and gently brush onto the set chocolate drip with a food-safe brush.
13 - Chill the decorated cake at least 30 minutes to set the drip and frosting before serving.
