# What You'll Need:
→ Rosé velvet cake batter
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 food coloring gel, 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 and finish
20 - 1/2 cup white chocolate chips
21 - 2 tablespoons heavy cream
22 - Edible gold luster dust
23 - 1 teaspoon vodka or clear food-grade extract (for gold paint)
# How To Make It:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment; set aside.
02 - Sift together the flour, cocoa powder, baking soda, baking powder and salt into a medium bowl; whisk to blend evenly.
03 - In a large bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract until incorporated.
05 - Add the buttermilk, rosé wine and vinegar to the batter, then add the dry ingredients in batches, mixing on low until just combined; avoid overmixing.
06 - Add pink food coloring gel a little at a time until you reach a soft blush hue, folding gently to distribute color evenly.
07 - Divide the batter evenly among the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the centers comes out clean.
08 - Allow the cakes to rest in their pans for 10 minutes, then invert onto wire racks and cool completely before assembly.
09 - Beat the butter and cream cheese together until smooth. Gradually add the sifted powdered sugar, then beat in the rosé wine, vanilla and a pinch of salt until light and fluffy.
10 - Level the cake layers if necessary. Place the first layer on a stand or board, spread an even layer of frosting, repeat with remaining layers, then apply a thin crumb coat and chill for 30 minutes.
11 - Remove the cake from chill and apply a final smooth layer of frosting, using an offset spatula to refine edges and surfaces.
12 - In a microwave-safe bowl, heat the white chocolate chips and heavy cream in 20-second intervals, stirring between bursts, until smooth; allow the mixture to cool to room temperature to reach a controlled drip consistency.
13 - Use a spoon or squeeze bottle to apply the chocolate drip around the cake edge. Mix edible gold luster dust with the vodka or clear extract to create a paint, then gently brush the drip with a food-safe brush to achieve the gold finish.
14 - Chill the finished cake for at least 30 minutes to set the drip and frosting before slicing and serving.
