# What You'll Need:
→ Rosé velvet cake
01 - All-purpose flour — 2 1/2 cups
02 - Granulated sugar — 1 1/4 cups
03 - Baking soda — 1 teaspoon
04 - Baking powder — 1 teaspoon
05 - Salt — 1/2 teaspoon
06 - Unsweetened cocoa powder — 1/4 cup
07 - Unsalted butter — 1 cup (2 sticks), softened
08 - Buttermilk — 1 cup, room temperature
09 - Rosé wine — 1/2 cup
10 - Large eggs — 2, room temperature
11 - Vanilla extract — 1 tablespoon
12 - White vinegar — 1 teaspoon
13 - Pink food coloring gel — as needed
→ Rosé cream cheese frosting
14 - Unsalted butter — 1 cup (2 sticks), softened
15 - Cream cheese — 8 ounces, softened
16 - Powdered sugar — 4 cups, sifted
17 - Rosé wine — 2 tablespoons
18 - Vanilla extract — 1 teaspoon
19 - Salt — pinch
→ Gold drip
20 - White chocolate chips — 1/2 cup
21 - Heavy cream — 2 tablespoons
22 - Edible gold luster dust — as needed
23 - Vodka or clear extract — 1 teaspoon (for painting)
# Method Steps:
01 - Preheat oven to 350°F (175°C). Grease and line three 8‑inch round cake pans with parchment and set aside.
02 - Sift together the flour, cocoa powder, baking soda, baking powder and salt into a medium bowl to ensure even distribution.
03 - Using an electric mixer, cream the unsalted butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract until combined.
05 - Alternate adding the buttermilk and rosé wine to the butter mixture, then stir in the white vinegar. Fold in the dry ingredients gradually until just combined to avoid overmixing.
06 - Add pink food coloring gel a little at a time, blending until you achieve the desired blush hue.
07 - Divide the batter evenly among the prepared pans and bake 30–35 minutes, or until a skewer inserted in the center comes out clean.
08 - Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks and cool completely before assembling.
09 - Beat the butter and softened cream cheese until smooth. Gradually add sifted powdered sugar, then incorporate the rosé wine, vanilla and a pinch of salt until light and fluffy.
10 - Level the cake layers if necessary. Place the first layer on a stand, spread an even layer of frosting, and repeat. Apply a thin crumb coat over the assembled cake and chill for 30 minutes to set.
11 - Finish with a final layer of frosting, smoothing sides and top with an offset spatula for clean edges.
12 - Heat the white chocolate chips with the heavy cream in 20‑second intervals in the microwave, stirring between bursts, until completely smooth. Cool to near room temperature before using.
13 - Using a spoon or squeeze bottle, apply the chocolate ganache drip around the cake edge. Mix edible gold luster dust with vodka or clear extract to make a paint, then gently brush the set drip with the gold mixture using a food‑safe brush.
14 - Chill the finished cake at least 30 minutes to set the decorations before slicing and serving.
