# What You'll Need:
→ Rosé velvet cake
01 - All-purpose flour — 310 g (approx. 2 1/2 cups)
02 - Cornstarch — 15 g (approx. 2 tablespoons)
03 - Unsweetened cocoa powder — 15 g (approx. 2 tablespoons)
04 - Baking soda — 1 teaspoon
05 - Salt — 1/2 teaspoon
06 - Unsalted butter, room temperature — 225 g (1 cup)
07 - Granulated sugar — 300 g (approx. 1 1/2 cups)
08 - Light brown sugar, packed — 100 g (approx. 1/2 cup)
09 - Large eggs, room temperature — 4
10 - Rosé wine — 120 ml (1/2 cup); use a good-quality rosé for fragrance
11 - Buttermilk, room temperature — 120 ml (1/2 cup)
12 - Vanilla extract — 2 teaspoons
13 - Pink gel food coloring — optional, to intensify hue
→ Cream cheese frosting
14 - Cream cheese, full fat, room temperature — 450 g (16 oz)
15 - Unsalted butter, room temperature — 225 g (1 cup)
16 - Confectioners’ sugar, sifted — 600 g (approx. 5 cups)
17 - Vanilla extract — 2 teaspoons
18 - Salt — a pinch
→ Gold drip decoration
19 - White chocolate chips — 90 g (approx. 1/2 cup)
20 - Heavy cream — 60 ml (1/4 cup)
21 - Edible gold luster dust — as needed
22 - Clear vodka or lemon extract — a few drops (to thin luster dust into paint)
# How to Make It:
01 - Position oven racks to center. Preheat oven to 175°C (350°F). Grease and line three 20 cm (8-inch) round cake pans with parchment; dust lightly with flour or use nonstick spray.
02 - In a medium bowl, sift together the all-purpose flour, cornstarch, cocoa powder, baking soda and salt; whisk to combine and set aside.
03 - In a large bowl using an electric mixer, cream the room-temperature butter with the granulated and light brown sugars on medium speed until pale and fluffy, about 3–4 minutes.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Scrape the bowl and stir in the vanilla extract until fully combined.
05 - In a separate jug, combine the rosé and the buttermilk; stir briefly to integrate.
06 - With the mixer on low, add the dry ingredients and the rosé–buttermilk mixture to the butter mixture in three alternating additions, beginning and ending with the dry; mix until just combined. Fold in pink gel food coloring to reach desired shade.
07 - Divide the batter evenly among the prepared pans, smoothing the tops with a spatula for even baking.
08 - Bake 28–32 minutes, or until a skewer inserted in the center comes out clean. Allow layers to cool in the pans for 10 minutes, then invert onto a wire rack and cool completely.
09 - Beat the cream cheese and butter together until smooth and homogeneous. Gradually add the sifted confectioners’ sugar, vanilla and a pinch of salt, beating until light, fluffy and spreadable.
10 - Level cakes if necessary. Spread frosting between the layers and apply a thin crumb coat around the exterior; chill the assembled cake for 30 minutes to firm the crumb coat before final smoothing.
11 - Place white chocolate chips and heavy cream in a heatproof bowl over simmering water (double boiler) and stir until smooth. Remove from heat and cool slightly to a pourable but not runny consistency. Spoon or pipe the ganache around the cake edge to create drips and return cake to the refrigerator to set.
12 - Mix edible gold luster dust with a few drops of vodka or lemon extract to form a paint. Once the white chocolate drips are set, use a small food-safe brush to paint the drips gold. Decorate optionally with edible flowers, gold leaf or fresh berries.
