# Components:
→ 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 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 food coloring gel, 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
18 - 1 teaspoon vanilla extract
19 - Pinch of salt
→ Gold drip and decoration
20 - 1/2 cup white chocolate chips
21 - 2 tablespoons heavy cream
22 - Edible gold luster dust, as needed
23 - 1 teaspoon vodka or clear extract (for paint)
# Method steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper and set aside.
02 - In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt; set aside.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract until combined.
05 - Add the buttermilk, rosé wine, and white vinegar to the butter mixture, then fold in the sifted dry ingredients gradually until just combined; avoid overmixing.
06 - Add pink food coloring gel a little at a time until you achieve the desired blush tone, folding gently to distribute color evenly.
07 - Divide the batter evenly among the prepared pans and bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before trimming or assembling.
09 - Beat the softened 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 fluffy.
10 - Level the layers if necessary. Place one layer on a stand, spread an even layer of frosting, repeat with remaining layers. Apply a thin crumb coat over the assembled cake and chill for 30 minutes to set.
11 - Apply the final layer of frosting with an offset spatula, smoothing the sides and top for an even finish. Return to chill briefly if needed for stability.
12 - In a microwave-safe bowl, heat white chocolate chips and heavy cream in 20-second intervals, stirring between bursts until smooth. Allow the ganache to cool to room temperature but remain pourable.
13 - Transfer the cooled drip to a spoon or squeeze bottle and apply along the cake edge to form drips. Mix edible gold luster dust with the vodka or extract to create a paint and gently brush the hardened drip with the gold mixture.
14 - Chill the decorated cake for at least 30 minutes to set the drip and frosting before slicing and serving.
