# 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 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 gel food coloring, 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 fine salt
→ Gold Drip
20 - 1/2 cup white chocolate chips
21 - 2 tablespoons heavy cream
22 - Edible gold luster dust
23 - 1 teaspoon vodka or neutral clear extract
# Preparation steps:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper; butter the sides and dust lightly with flour or use nonstick spray.
02 - Sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder and salt into a medium bowl; set aside.
03 - In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes, scraping the bowl as needed.
04 - Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully combined.
05 - Stir in the buttermilk, rosé wine and white vinegar until blended.
06 - Add the dry ingredients to the wet mixture in two additions, mixing on low speed until just combined; avoid overmixing. Add pink gel food coloring a little at a time until the desired blush tone is achieved.
07 - Divide the batter evenly among the prepared pans and smooth the tops. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back gently to the touch.
08 - Allow the cakes to cool in their pans for 10 minutes, then invert 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 the frosting is light and fluffy.
10 - If necessary, level the cake layers with a serrated knife. Place the first layer on a stand, spread an even layer of frosting, repeat with remaining layers, then apply a thin crumb coat over the entire cake.
11 - Chill the crumb-coated cake for 30 minutes, then apply the final, smooth layer of frosting and refrigerate briefly to set.
12 - Place the white chocolate chips and heavy cream in a microwave-safe bowl and heat in 20-second intervals, stirring between bursts, until smooth. Allow the ganache to cool to room temperature but remain pourable.
13 - Using a spoon or squeeze bottle, apply the white chocolate ganache around the cake edge to create drips. Mix edible gold luster dust with the vodka or clear extract to a paintable consistency and, with a clean food-safe brush, gently paint the set ganache drip for a metallic finish. Chill the cake at least 30 minutes before serving.
