# What you'll need:
→ Rosé velvet cake
01 - 2 1/2 cups cake flour, sifted
02 - 1 1/2 cups granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 1/2 cup vegetable oil
08 - 3 large eggs, room temperature
09 - 1 cup rosé wine (still; not sparkling)
10 - 2 teaspoons vanilla extract
11 - 1 teaspoon white vinegar
12 - Pink gel food coloring, optional, as needed
→ Cream cheese frosting
13 - 8 ounces cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 4 cups powdered sugar, sifted
16 - 2 teaspoons vanilla extract
17 - Pinch of salt
→ Gold drip
18 - 4 ounces white chocolate, chopped
19 - 1/4 cup heavy cream
20 - Edible gold luster dust, food-grade, as needed
21 - 1–2 teaspoons vodka or lemon extract (to thin gold paint)
# Method:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round pans with parchment paper and lightly flour the sides.
02 - In a large bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt until evenly distributed.
03 - Using an electric mixer, cream the softened butter, vegetable oil, and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and white vinegar until combined.
05 - Alternately add the dry flour mixture and the rosé wine to the batter, beginning and ending with the flour mixture. Stir until just combined; if using gel color, add now and fold to achieve the desired hue. 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 centers comes out clean.
07 - Allow the 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 until smooth. Gradually add sifted powdered sugar, beating until light and fluffy. Stir in vanilla and a pinch of salt. Refrigerate briefly if the frosting is too soft for spreading.
09 - Level the cooled layers if necessary. Place one layer on a serving plate, spread an even layer of frosting, then repeat with remaining layers. Apply a thin crumb coat, chill for 10–15 minutes, then finish frosting the sides and top smoothly.
10 - Heat the heavy cream until steaming and pour it over the chopped white chocolate. Let sit for 2 minutes, then whisk until glossy and smooth. Allow the ganache to cool slightly until it reaches a drip-friendly consistency.
11 - Place the chilled, fully frosted cake on a turntable and carefully spoon or pipe the cooled ganache around the edge to create drips, then fill the center as desired. Chill the cake for at least 15 minutes to set the drip.
12 - Mix edible gold luster dust with 1–2 teaspoons of vodka or lemon extract to a paint-like consistency. Using a clean, food-safe brush, gently paint the set white chocolate drips with the gold paint. Allow the paint to dry before serving.
