# 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 salt
06 - 1/4 cup unsweetened cocoa powder
07 - 1 cup (2 sticks) 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 (2 sticks) 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 salt
→ Gold Drip & Finish
20 - 1/2 cup white chocolate chips
21 - 2 tablespoons heavy cream
22 - Edible gold luster dust, as needed
23 - 1 teaspoon vodka or clear extract (for gold paint)
→ Optional Garnish
24 - Edible flowers, gold leaf, or fresh berries
# Method Steps:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round pans with parchment; set aside.
02 - Sift or whisk together the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl until evenly distributed.
03 - Using an electric mixer on medium speed, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
04 - Beat in the eggs one at a time until each is fully incorporated, then add the vanilla extract and mix until smooth.
05 - Alternate adding the buttermilk and rosé wine to the butter mixture, beginning and ending with the dry ingredients; add the vinegar and mix gently until just combined to avoid overworking the batter.
06 - Fold in pink gel food coloring a small amount at a time until you achieve the desired blush hue.
07 - Divide the batter evenly among the prepared pans and bake 30–35 minutes, or until a toothpick inserted into the centers comes out clean.
08 - Let the cakes rest in the pans for 10 minutes, then invert onto wire racks to cool completely before trimming or assembling.
09 - Beat the butter and cream cheese until smooth, then gradually add the sifted powdered sugar. Beat in the rosé wine, vanilla and a pinch of salt until light and spreadable.
10 - Level layers if needed. Place one layer on a stand, spread an even layer of frosting, repeat with remaining layers. Apply a thin crumb coat over the assembled cake and chill for 30 minutes to set.
11 - Apply the final layer of frosting, smoothing the top and sides with an offset spatula or bench scraper for a clean finish.
12 - Heat white chocolate chips and heavy cream together in a microwave-safe bowl in 20-second bursts, stirring between intervals until smooth. Allow the ganache to cool to room temperature but remain pourable.
13 - Using a spoon or squeeze bottle, carefully drip the white chocolate ganache around the edge so it cascades down the sides; fill and smooth the top as desired.
14 - Mix edible gold luster dust with the vodka or clear extract to form a paint. With a clean, food-safe brush, gently paint the set chocolate drip and any accents.
15 - Chill the finished cake at least 30 minutes to set the drip and frosting before serving. Allow to sit at room temperature 10–15 minutes before slicing for best texture.
