# What You Need:
→ Rosé velvet cake
01 - 2 1/2 cups cake flour, sifted
02 - 1 1/2 cups granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 1/2 cup (1 stick) unsalted butter, softened
07 - 1/2 cup vegetable oil
08 - 3 large eggs, room temperature
09 - 1 cup rosé wine (still, not sparkling)
10 - 2 teaspoons pure vanilla extract
11 - 1 teaspoon white vinegar
12 - Pink gel food coloring, optional
→ Cream cheese frosting
13 - 8 ounces cream cheese, softened
14 - 1/2 cup (1 stick) unsalted butter, softened
15 - 4 cups powdered sugar, sifted
16 - 2 teaspoons pure vanilla extract
17 - Pinch of fine salt
→ Gold drip
18 - 4 ounces white chocolate, chopped
19 - 1/4 cup heavy cream
20 - Edible gold luster dust
21 - 1 to 2 teaspoons vodka or lemon extract (to blend gold paint)
# How-To:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment paper, then lightly grease the parchment.
02 - In a large bowl, whisk together sifted cake flour, baking powder, baking soda and salt until evenly combined.
03 - In a separate large bowl, beat the softened butter, vegetable oil and granulated sugar on medium speed until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and white vinegar until incorporated.
05 - Alternately add the dry mixture and the rosé wine to the butter mixture, beginning and ending with the dry mixture. Fold until just combined; add pink gel food coloring if a deeper hue is desired.
06 - Divide batter evenly among the prepared pans, smooth the tops, and bake for 30–35 minutes, or until a toothpick inserted into the centers comes out clean.
07 - Cool the cakes in their pans for 10 minutes, then invert onto wire racks and cool completely before assembly.
08 - Beat the softened cream cheese and butter until smooth. Gradually add sifted powdered sugar, beating until light and fluffy. Stir in vanilla and a pinch of salt. Chill briefly if the frosting is too soft to spread.
09 - Level the cooled layers as needed. Place one layer on the serving plate, spread an even layer of frosting, then stack the remaining layers. Apply a thin crumb coat over the top and sides and refrigerate for 10–15 minutes to set.
10 - Apply a final smooth layer of cream cheese frosting over the chilled crumb coat, using an offset spatula for clean edges.
11 - Heat the heavy cream until steaming (do not boil) and pour over the chopped white chocolate. Let sit 2 minutes, then whisk until smooth. Allow the ganache to cool slightly until thick but still pourable.
12 - Place the chilled, frosted cake on a turntable if available and carefully drip the white chocolate ganache down the edges, then smooth the remaining ganache on top as desired. Chill the cake for 15 minutes to set the drip.
13 - Mix edible gold luster dust with 1 to 2 teaspoons of vodka or lemon extract to create a paint-like consistency. Using a clean, food-safe brush, gently paint the set white chocolate drips and any accents. Allow to dry before serving.
14 - Store the cake refrigerated. Bring to room temperature for 30–45 minutes before serving. For an alcohol-free version, substitute the rosé with equal parts pink grape juice plus a splash of lemon juice.
