# What You'll Need:
→ Rosé velvet layers
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 light brown sugar, packed
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
19 - 1/2 cup white chocolate chips
20 - 1/4 cup heavy cream
21 - Edible gold luster dust, as needed
22 - A few drops clear vodka or lemon extract (for gold paint)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment, then lightly flour the sides.
02 - Sift together the all-purpose flour, cornstarch, unsweetened cocoa powder, baking soda and salt into a medium bowl; set aside.
03 - In a large bowl, beat the unsalted butter with granulated and brown sugars on medium speed until pale and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, mixing until each is incorporated, then blend in the vanilla extract until smooth.
05 - Whisk the rosé wine and buttermilk together in a separate measuring jug.
06 - With the mixer on low, add the dry ingredients and the rosé–buttermilk mixture to the butter mixture in three additions, beginning and ending with the dry ingredients; stir in a few drops of pink gel food coloring if a more vivid hue is desired.
07 - Divide the batter evenly among the three prepared pans and smooth the tops with an offset spatula.
08 - Bake 28 to 32 minutes, or until a toothpick inserted into the centers comes out clean. Cool the layers in the pans for 10 minutes, then invert onto a wire rack to 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; continue beating until the mixture is light and spreadable.
10 - Layer the cooled cakes with a generous portion of frosting between each tier, frost the exterior, then smooth with an offset spatula. Chill the cake in the refrigerator for 30 minutes to firm the crumb coat before decorating.
11 - Place the white chocolate chips and heavy cream in a heatproof bowl over simmering water and stir until completely melted and glossy. Allow the ganache to cool slightly to a thick drizzle consistency.
12 - Use a spoon to apply the ganache around the top edge, allowing drips to form down the sides. Return the cake to the refrigerator until the ganache sets.
13 - Mix edible gold luster dust with a few drops of vodka or lemon extract to a paintable consistency. When the white chocolate drip has set, use a small food-safe brush to paint the drips gold. Add edible flowers, berries or gold leaf if desired.
