# Components:
→ For the Rosé Velvet Cake
01 - 2 1/2 cups (310 g) cake flour, sifted
02 - 1 1/2 cups (300 g) granulated sugar
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1/2 cup (115 g) unsalted butter, softened
07 - 1/2 cup (120 ml) vegetable oil
08 - 3 large eggs, room temperature
09 - 1 cup (240 ml) rosé wine (not sparkling)
10 - 2 tsp vanilla extract
11 - 1 tsp white vinegar
12 - Pink gel food coloring (optional, for deeper hue)
→ For the Cream Cheese Frosting
13 - 8 oz (225 g) cream cheese, softened
14 - 1/2 cup (115 g) unsalted butter, softened
15 - 4 cups (480 g) powdered sugar, sifted
16 - 2 tsp vanilla extract
17 - Pinch of salt
→ For the Gold Drip
18 - 4 oz (115 g) white chocolate, chopped
19 - 1/4 cup (60 ml) heavy cream
20 - Edible gold luster dust
21 - 1–2 tsp vodka or lemon extract (for mixing gold paint)
# Preparation steps:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper.
02 - In a large bowl, whisk together cake flour, baking powder, baking soda, and salt.
03 - In a mixing bowl, cream butter, oil, and sugar until light and fluffy, about 3 minutes.
04 - Add eggs, one at a time, beating well after each addition. Mix in vanilla extract and vinegar.
05 - Alternate adding flour mixture and rosé wine, starting and ending with flour. (Add pink food coloring now if using.) Mix until just combined—do not overmix.
06 - Divide batter evenly among prepared pans. Smooth tops and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat cream cheese and butter together until smooth. Gradually add powdered sugar, beating until fluffy. Mix in vanilla and salt. Chill if necessary for easier spreading.
09 - Once cakes are cool, level them if needed. Place one layer on a serving plate; spread cream cheese frosting on top. Repeat with remaining layers and frost the sides and top of the cake.
10 - Heat cream until steaming, then pour over white chocolate. Let sit for 2 minutes, then whisk until smooth. Cool slightly, then drip over chilled cake edges. Chill cake for 15 minutes.
11 - Mix gold luster dust with vodka/lemon extract to a paint-like consistency. Using a clean food-safe brush, carefully paint the white chocolate drips gold.
