# What you need:
→ Rosé velvet layers
01 - All-purpose flour — 2 1/2 cups
02 - Cornstarch — 2 tablespoons
03 - Unsweetened cocoa powder — 2 tablespoons
04 - Baking soda — 1 teaspoon
05 - Fine salt — 1/2 teaspoon
06 - Unsalted butter, room temperature — 1 cup (2 sticks)
07 - Granulated sugar — 1 1/2 cups
08 - Light brown sugar, packed — 1/2 cup
09 - Large eggs, room temperature — 4
10 - Rosé wine — 1/2 cup
11 - Buttermilk, room temperature — 1/2 cup
12 - Pure vanilla extract — 2 teaspoons
13 - Pink gel food coloring (optional) — as needed
→ Cream cheese frosting
14 - Cream cheese, room temperature — 16 ounces
15 - Unsalted butter, room temperature — 1 cup (2 sticks)
16 - Confectioners' sugar, sifted — 5 cups
17 - Pure vanilla extract — 2 teaspoons
18 - Fine salt — pinch
→ Gold drip and decoration
19 - White chocolate chips — 1/2 cup
20 - Heavy cream — 1/4 cup
21 - Edible gold luster dust — as needed
22 - Clear vodka or lemon extract — a few drops
23 - Optional: edible flowers, gold leaf, or fresh berries — for garnish
# How to Make It:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round pans with parchment rounds; lightly grease the parchment.
02 - Sift together the flour, cornstarch, cocoa powder, baking soda and salt into a medium bowl and set aside.
03 - In the bowl of a stand mixer fitted with the paddle, beat the butter with the granulated and brown sugars on medium speed until pale and airy, about 3–4 minutes.
04 - Add the eggs one at a time, mixing until each is fully incorporated, then beat in the vanilla until combined.
05 - Whisk the rosé and buttermilk together in a separate measuring cup until homogenous.
06 - With the mixer on low, add the flour mixture and the rosé-buttermilk mixture alternately to the butter mixture, beginning and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
07 - If using coloring, fold in gel food coloring a small amount at a time until you reach the desired pink hue.
08 - Divide the batter evenly among the prepared pans, smooth the tops, and bake 28–32 minutes or until a toothpick inserted into the center comes out clean.
09 - Allow the layers to cool in their pans for 10 minutes, then invert onto a wire rack and cool completely before assembling.
10 - Beat the cream cheese and butter together until smooth and homogenous. Gradually add the sifted confectioners' sugar, then vanilla and a pinch of salt; beat until light, fluffy and spreadable.
11 - Level layers if necessary. Spread a generous portion of frosting between each layer and apply a thin crumb coat around the outside. Smooth with an offset spatula and chill the cake for 30 minutes to set the crumb coat.
12 - Place the white chocolate chips and heavy cream in a heatproof bowl set over barely simmering water and stir until smooth. Remove from heat and cool slightly to a pourable but not runny consistency.
13 - Spoon or pipette the cooled ganache around the chilled cake's edge to create drips; allow to set in the refrigerator. Mix the edible gold luster dust with a few drops of vodka or lemon extract to form a paint and carefully brush the set white chocolate drips and any accents. Garnish with edible flowers, gold leaf or berries as desired.
