# 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 fine 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)
→ Cream cheese frosting
13 - 8 oz cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 4 cups powdered sugar, sifted
16 - 2 teaspoons vanilla extract
17 - Pinch of fine salt
→ Gold drip
18 - 4 oz white chocolate, finely chopped
19 - 1/4 cup heavy cream
20 - Edible gold luster dust
21 - 1 to 2 teaspoons vodka or lemon extract (for mixing gold paint)
# Directions:
01 - Heat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment; set aside.
02 - Whisk the cake flour, baking powder, baking soda and salt in a large bowl until evenly distributed.
03 - Using an electric mixer, beat the butter, oil and granulated sugar on medium speed until light and slightly fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla and white vinegar until combined.
05 - Alternate adding the flour mixture and the rosé wine to the butter mixture, beginning and ending with the flour. Add pink gel food coloring if a deeper hue is desired. Stir until just combined; do not overmix.
06 - Divide the batter evenly among the prepared pans, smooth the tops and bake 30–35 minutes, or until a toothpick inserted in the center 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 cream cheese and butter until smooth. Gradually add the powdered sugar and beat until light and fluffy, then mix in the vanilla and salt. Chill briefly if the frosting is too soft for spreading.
09 - Level the cooled layers if needed. Place the first layer on a serving plate, spread an even layer of frosting, repeat with remaining layers and apply a thin crumb coat to the sides and top. Chill 15 minutes to set.
10 - Apply a smooth final layer of cream cheese frosting to the top and sides, using an offset spatula for clean edges. Chill until firm to the touch before adding the drip.
11 - Heat the heavy cream until steaming, pour over the chopped white chocolate and let sit 2 minutes. Whisk until smooth, cool slightly to a pourable but not runny consistency, then spoon or pipe the drip around the chilled cake edges. Return to the fridge for 15 minutes.
12 - Mix edible gold luster dust with vodka or lemon extract to a paint-like consistency and, using a clean food-safe brush, paint the set white chocolate drips gold. Allow the paint to dry before serving.
13 - Keep refrigerated; bring to room temperature for 20–30 minutes before serving to soften the frosting and enhance flavor.
