# Ingredients List:
→ For the Rosé Velvet Cake
01 - 2 ½ cups 320g all-purpose flour
02 - 1 ¼ cups 250g granulated sugar
03 - 1 tsp baking soda
04 - 1 tsp baking powder
05 - ½ tsp salt
06 - ¼ cup 30g unsweetened cocoa powder
07 - 1 cup 240ml unsalted butter, softened
08 - 1 cup 240ml buttermilk, room temperature
09 - ½ cup 120ml rosé wine
10 - 2 large eggs, room temperature
11 - 1 tbsp vanilla extract
12 - 1 tsp white vinegar
13 - Pink food coloring gel (as needed)
→ For the Rosé Cream Cheese Frosting
14 - 1 cup 225g unsalted butter, softened
15 - 8 oz 225g cream cheese, softened
16 - 4 cups 480g powdered sugar, sifted
17 - 2 tbsp rosé wine
18 - 1 tsp vanilla extract
19 - Pinch of salt
→ For the Gold Drip
20 - ½ cup 85g white chocolate chips
21 - 2 tbsp heavy cream
22 - Edible gold luster dust
23 - 1 tsp vodka or clear extract for painting
# Directions:
01 - Preheat oven to 350°F 175°C. Grease and line three 8-inch round cake pans. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. In a large mixing bowl, cream butter and sugar together until light and fluffy about 3 minutes. Add eggs one at a time, beating well after each. Add vanilla extract. Mix in buttermilk, rosé wine, and vinegar. Gradually add dry ingredients, mixing until just combined. Add pink food coloring gel, a little at a time, until the desired blush color is achieved. Divide the batter equally among prepared pans. Bake for 30–35 minutes or until a toothpick inserted comes out clean. Let cakes cool in pans 10 minutes, then turn out onto wire racks to cool completely.
02 - Beat butter and cream cheese together until smooth. Gradually add powdered sugar, then beat in rosé wine, vanilla, and salt until fluffy. Level cake layers if needed. Place one layer on a cake stand, spread with frosting, repeat with remaining layers. Cover cake with thin layer of frosting crumb coat, chill 30 minutes, then frost completely.
03 - Heat white chocolate and heavy cream in a microwave-safe bowl in 20-second intervals, stirring until smooth. Cool to room temperature. Drip over cake edges with a spoon or squeeze bottle. Mix gold luster dust with vodka or extract to make a paint. Using a clean food-safe brush, gently paint the chocolate drip with the gold mixture. Chill cake for at least 30 minutes before serving.
