# 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, softened — 1 cup
08 - Buttermilk, room temperature — 1 cup
09 - Rosé wine — 1/2 cup
10 - Large eggs, room temperature — 2
11 - Vanilla extract — 1 tablespoon
12 - White vinegar — 1 teaspoon
13 - Pink food coloring gel — as needed
→ Rosé cream cheese frosting
14 - Unsalted butter, softened — 1 cup
15 - Cream cheese, softened — 8 ounces
16 - Powdered sugar, sifted — 4 cups
17 - Rosé wine — 2 tablespoons
18 - Vanilla extract — 1 teaspoon
19 - Salt — pinch
→ Gold drip and finishing
20 - White chocolate chips — 1/2 cup
21 - Heavy cream — 2 tablespoons
22 - Edible gold luster dust — as needed
23 - Vodka or clear extract (for gold paint) — 1 teaspoon
# How To Make It:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment; set aside.
02 - Sift or whisk together flour, cocoa powder, baking soda, baking powder and salt in a medium bowl until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition, then mix in the vanilla extract until combined.
05 - Alternate adding the buttermilk and rosé wine to the butter mixture, mixing briefly, then add the vinegar. Gradually fold in the dry ingredients until just combined; do not overmix.
06 - Add pink food coloring gel a little at a time, stirring until the desired blush color is achieved.
07 - Divide batter evenly among prepared pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the centers comes out clean.
08 - Allow cakes to cool in the pans for 10 minutes, then invert onto wire racks and cool completely before assembling.
09 - Beat the softened butter and cream cheese until smooth. Gradually add powdered sugar, then beat in rosé wine, vanilla and a pinch of salt until light and fluffy.
10 - If needed, level the layers. Place one layer on a stand, spread an even layer of frosting, repeat with remaining layers. Apply a thin crumb coat over the whole cake and chill for 30 minutes.
11 - After chilling, apply the final coat of frosting, smoothing with an offset spatula for clean edges and surface.
12 - Gently heat white chocolate chips and heavy cream in short intervals, stirring until smooth. Let the mixture cool to room temperature so it thickens slightly but remains pourable.
13 - Using a spoon or squeeze bottle, apply the chocolate mixture around the cake edge to create drips, then fill the center as desired.
14 - Mix edible gold luster dust with vodka or clear extract to form a paint. With a clean food-safe brush, gently paint the chocolate drip and any accents.
15 - Chill the finished cake for at least 30 minutes to set the frosting and drip before slicing and serving.
