# What You'll Need:
→ Rosé velvet layers
01 - 2 1/2 cups all-purpose flour
02 - 2 tablespoons cornstarch
03 - 2 tablespoons unsweetened cocoa powder
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 1 cup (2 sticks) unsalted butter, room temperature
07 - 1 1/2 cups granulated sugar
08 - 1/2 cup light brown sugar, packed
09 - 4 large eggs, room temperature
10 - 1/2 cup rosé wine
11 - 1/2 cup buttermilk, room temperature
12 - 2 teaspoons vanilla extract
13 - Pink gel food coloring (optional)
→ Cream cheese frosting
14 - 16 ounces cream cheese, room temperature
15 - 1 cup (2 sticks) unsalted butter, room temperature
16 - 5 cups confectioners’ sugar, sifted
17 - 2 teaspoons vanilla extract
18 - Pinch of fine salt
→ Gold drip and garnish
19 - 1/2 cup white chocolate chips
20 - 1/4 cup heavy cream
21 - Edible gold luster dust
22 - Few drops clear vodka or lemon extract (for gold paint)
23 - Edible flowers or gold leaf (optional)
24 - Fresh berries (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line the bottoms of three 8-inch round cake pans with parchment; grease parchment.
02 - In a medium bowl sift together the all-purpose flour, cornstarch, unsweetened cocoa powder, baking soda and fine salt; set aside.
03 - In the bowl of an electric mixer, beat the unsalted butter with the granulated and light brown sugars on medium speed until light and fluffy, about 3–4 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then scrape the bowl and mix in the vanilla extract until uniform.
05 - Whisk the rosé wine and the buttermilk together in a measuring jug until blended.
06 - With the mixer on low speed, add the sifted dry ingredients and the rosé–buttermilk mixture to the butter mixture in three additions, beginning and ending with the flour mixture; mix until just combined. Add pink gel food coloring to achieve the desired hue.
07 - Divide the batter evenly between the prepared pans, smooth the tops, and bake 28–32 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans 10 minutes, then turn out onto a wire rack to cool completely.
08 - In a clean bowl beat the cream cheese and butter together until smooth. Gradually add the sifted confectioners’ sugar, vanilla and a pinch of salt, beating until the frosting is light, smooth and spreadable.
09 - If necessary, level the cake layers. Spread an even layer of frosting between each layer, coat the exterior with a thin crumb coat, smooth with an offset spatula and chill the assembled cake for 30 minutes to set.
10 - Place the white chocolate chips and heavy cream in a heatproof bowl over barely simmering water and stir until melted and glossy. Remove from heat and cool slightly until spoonable but not firm.
11 - Using a spoon, apply the ganache around the top edge to create drips down the sides; allow the ganache to set in the refrigerator.
12 - Combine edible gold luster dust with a few drops of clear vodka or lemon extract to make a paint. When the ganache has set, use a small food-safe brush to paint the drips gold.
13 - Decorate with edible flowers, gold leaf or fresh berries as desired. Allow the cake to rest at room temperature for 20–30 minutes before serving. Store refrigerated and consume within 3–4 days.
