# What You'll Need:
→ Rosé Velvet Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 tablespoons cornstarch
03 - 2 tablespoons unsweetened cocoa powder
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 1 cup (2 sticks) unsalted butter, room temperature
07 - 1 1/2 cups granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 4 large eggs, room temperature
10 - 1/2 cup rosé wine
11 - 1/2 cup buttermilk, room temperature
12 - 2 teaspoons vanilla extract
13 - Pink gel food coloring, optional
→ Cream Cheese Frosting
14 - 16 ounces cream cheese, room temperature
15 - 1 cup (2 sticks) unsalted butter, room temperature
16 - 5 cups confectioners' sugar, sifted
17 - 2 teaspoons vanilla extract
18 - Pinch of fine salt
→ Gold Drip Decoration
19 - 1/2 cup white chocolate chips
20 - 1/4 cup heavy cream
21 - Edible gold luster dust
22 - Few drops clear vodka or lemon extract
# How To Make It:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round pans with parchment; set aside.
02 - Sift together the flour, cornstarch, cocoa powder, baking soda and salt into a medium bowl; reserve.
03 - In a large bowl, beat the butter with the granulated and brown sugars on medium speed until light and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then beat in the vanilla until combined.
05 - Whisk the rosé and buttermilk together in a separate jug until blended.
06 - With the mixer on low, add the dry mixture and rosé-buttermilk mixture to the butter mixture in three additions, beginning and ending with the dry ingredients. Stir in pink gel coloring to achieve the desired hue.
07 - Divide the batter evenly among the three prepared pans and smooth the tops with a spatula.
08 - Bake 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans 10 minutes, then invert onto a wire rack and cool completely.
09 - Beat the cream cheese and butter together until smooth. Gradually add the sifted confectioners' sugar, then vanilla and a pinch of salt; beat until light and spreadable.
10 - Layer the cooled cakes with frosting between each layer, cover the outside with a thin crumb coat, smooth with an offset spatula and chill for 30 minutes to set.
11 - Warm the white chocolate chips and heavy cream in a heatproof bowl over simmering water, stirring until smooth. Allow to cool slightly to a pourable consistency.
12 - Spoon the ganache around the top edge to create drips down the sides, return the cake to the refrigerator to set, then mix gold luster dust with a few drops of vodka or lemon extract and brush onto the set drips. Optionally garnish with edible flowers or fresh berries.
