# 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 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, room temperature
10 - 2 large eggs, room temperature
11 - 1 tablespoon vanilla extract
12 - 1 teaspoon distilled 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 sifted powdered sugar
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, for painting
23 - 1 teaspoon vodka or clear extract (for gold paint)
# Method:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper; lightly butter the sides.
02 - Sift together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder and salt into a medium bowl; set aside.
03 - Using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until pale and airy, about 3 minutes.
04 - Add the eggs one at a time, mixing to incorporate after each addition, then beat in the vanilla extract until homogenous.
05 - With the mixer on low, add the buttermilk, rosé wine and white vinegar to the batter and blend until combined.
06 - Fold the dry ingredients into the wet mixture gradually, mixing just until combined to avoid overworking the batter.
07 - Add pink gel food coloring a little at a time, mixing gently until an even blush tone is achieved.
08 - Divide batter evenly among prepared pans and smooth tops. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
09 - Allow pans to rest on a rack for 10 minutes, then invert layers onto wire racks and cool completely before assembling.
10 - Beat butter and cream cheese until smooth. Gradually add sifted powdered sugar, then beat in rosé wine, vanilla and a pinch of salt until light and fluffy.
11 - Level cake layers if necessary. Place one layer on a stand, spread an even layer of frosting, repeat with remaining layers. Apply a thin crumb coat, chill 30 minutes, then finish with a smooth outer layer of frosting.
12 - Combine white chocolate chips and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between bursts, until fully melted and smooth. Cool to room temperature so the glaze thickens slightly.
13 - Using a spoon or squeeze bottle, apply the chocolate glaze around the cake edge to create drips. Mix edible gold luster dust with vodka or clear extract to a paintable consistency and gently brush the set chocolate drip with a food-safe brush.
14 - Refrigerate the finished cake at least 30 minutes to set the glaze and frosting before slicing and serving.
