# What You'll Need:
→ Rosé velvet cake
01 - 320 g all-purpose flour
02 - 250 g granulated sugar
03 - 5 ml baking soda
04 - 5 ml baking powder
05 - 2.5 ml fine salt
06 - 30 g unsweetened cocoa powder
07 - 227 g unsalted butter, softened
08 - 240 ml buttermilk, room temperature
09 - 120 ml rosé wine (reserve extra if you plan to brush layers)
10 - 2 large eggs, room temperature
11 - 15 ml vanilla extract
12 - 5 ml white vinegar
13 - Pink gel food coloring, as needed
→ Rosé cream cheese frosting
14 - 225 g unsalted butter, softened
15 - 225 g cream cheese, softened
16 - 480 g icing (powdered) sugar, sifted
17 - 30 ml rosé wine
18 - 5 ml vanilla extract
19 - Pinch of fine salt
→ Gold drip
20 - 85 g white chocolate chips
21 - 30 ml heavy cream
22 - Edible gold luster dust, as needed
23 - 5 ml vodka or clear food-grade extract (for mixing gold paint)
# How To Make It:
01 - Preheat oven to 175°C. Grease and line three 20 cm round pans with parchment paper and set aside.
02 - Sift together the flour, cocoa powder, baking soda, baking powder and salt into a medium bowl; whisk to combine and set aside.
03 - In a large mixing bowl, beat the 227 g softened butter with the granulated sugar on medium speed until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, scraping the bowl between additions, then beat in the 15 ml vanilla extract until incorporated.
05 - With the mixer on low, add the buttermilk, 120 ml rosé wine and 5 ml white vinegar to the butter mixture until evenly combined.
06 - Fold the dry ingredients into the wet mixture gradually, mixing just until no streaks of flour remain—do not overmix.
07 - Add pink gel food coloring a little at a time and gently fold until you achieve the desired blush hue.
08 - Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a skewer inserted in the centers comes out clean.
09 - Allow cakes to cool in their pans for 10 minutes, then invert onto wire racks to cool completely before trimming or assembling.
10 - Beat the 225 g butter and 225 g cream cheese together until smooth. Gradually add the sifted 480 g icing sugar, then beat in 30 ml rosé wine, 5 ml vanilla and a pinch of salt until light and fluffy.
11 - Level layers if necessary. Place the first layer on the stand, spread an even layer of frosting, repeat with remaining layers. Apply a thin crumb coat over the assembled stack and chill for 30 minutes.
12 - Remove the chilled crumb-coated cake and apply a smooth final layer of frosting, refining edges with an offset spatula.
13 - Gently heat the 85 g white chocolate chips with 30 ml heavy cream in short bursts, stirring until smooth. Allow the ganache to cool to room temperature so it thickens slightly for controlled dripping.
14 - Use a spoon or squeeze bottle to apply the white chocolate drip around the edge of the chilled cake. Mix edible gold luster dust with 5 ml vodka or extract to form a paint, then use a clean food-safe brush to paint the set drip with the gold mixture.
15 - Chill the finished cake for at least 30 minutes to set the drip and frosting before serving. If desired, brush layers with reserved rosé wine before assembling for extra flavor.
