# What You Need:
→ Rosé velvet cake
01 - Cake flour — 2 1/2 cups, sifted
02 - Granulated sugar — 1 1/2 cups
03 - Baking powder — 1 teaspoon
04 - Baking soda — 1/2 teaspoon
05 - Salt — 1/2 teaspoon
06 - Unsalted butter, softened — 1/2 cup
07 - Vegetable oil — 1/2 cup
08 - Large eggs, room temperature — 3
09 - Rosé wine (still, not sparkling) — 1 cup
10 - Vanilla extract — 2 teaspoons
11 - White vinegar — 1 teaspoon
12 - Pink gel food coloring — optional, as needed
→ Cream cheese frosting
13 - Cream cheese, softened — 8 ounces
14 - Unsalted butter, softened — 1/2 cup
15 - Powdered sugar, sifted — 4 cups
16 - Vanilla extract — 2 teaspoons
17 - Salt — pinch
→ Gold drip & decoration
18 - White chocolate, finely chopped — 4 ounces
19 - Heavy cream — 1/4 cup
20 - Edible gold luster dust — as needed
21 - Vodka or lemon extract — 1 to 2 teaspoons (for mixing luster dust)
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans with parchment paper and set aside.
02 - In a large bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, use an electric mixer to cream the softened butter, vegetable oil, and granulated sugar until the mixture is light and airy, about 3 minutes.
04 - Add the eggs one at a time to the creamed mixture, beating well after each addition. Mix in the vanilla extract and white vinegar until combined.
05 - Alternate adding the dry flour mixture and the rosé wine to the batter, beginning and ending with the flour mixture. If using, add pink gel coloring at this stage. Mix just until incorporated—avoid overmixing.
06 - Divide the batter evenly among the prepared pans, smooth the tops, and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
07 - Allow cakes to cool in their pans for 10 minutes, then invert onto wire racks and cool completely before assembling.
08 - Beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar and beat until light and fluffy. Add vanilla and a pinch of salt; chill briefly if the frosting is too soft to spread.
09 - Level cake layers if necessary. Place the first layer on your serving plate, spread an even layer of frosting, repeat with remaining layers, then apply a final coat to the sides and top and smooth with an offset spatula.
10 - Heat the heavy cream until steaming, pour over the chopped white chocolate, let sit 2 minutes, then whisk until smooth. Allow the ganache to cool slightly, then use it to create drips around the chilled cake edge. Chill the cake 15 minutes to set the drips.
11 - Mix edible gold luster dust with vodka or lemon extract to a paint-like consistency. Using a clean, food-safe brush, carefully paint the set white chocolate drips and any desired accents. Return the cake to the refrigerator until fully set.
