# What You 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 (1 stick) unsalted butter, softened
07 - 1/2 cup neutral vegetable oil
08 - 3 large eggs, room temperature
09 - 1 cup rosé wine (still, not sparkling), room temperature
10 - 2 teaspoons pure vanilla extract
11 - 1 teaspoon white vinegar
12 - Pink gel food coloring (optional, to intensify hue)
→ Cream cheese frosting
13 - 8 ounces full-fat cream cheese, softened
14 - 1/2 cup (1 stick) unsalted butter, softened
15 - 4 cups confectioners' sugar, sifted
16 - 2 teaspoons pure vanilla extract
17 - Pinch of fine salt
→ Gold drip and finish
18 - 4 ounces white chocolate, finely chopped
19 - 1/4 cup heavy cream
20 - Edible gold luster dust (food-grade)
21 - 1–2 teaspoons vodka or lemon extract (to thin luster dust into paint)
# How To Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment; set aside.
02 - In a large bowl whisk together sifted cake flour, baking powder, baking soda and salt until uniform.
03 - In the bowl of an electric mixer or with a handheld mixer, beat the softened butter, vegetable oil and granulated sugar on medium speed until light and slightly aerated, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Scrape the bowl, then blend in the vanilla extract and white vinegar until combined.
05 - With the mixer on low, alternate adding the flour mixture and rosé wine, beginning and ending with the flour mixture. Add gel coloring now if using. Mix only until just combined to avoid developing gluten.
06 - Divide batter evenly between the prepared pans, smooth the tops, and bake 30–35 minutes or until a toothpick inserted in the centers comes out clean. Rotate pans halfway through if necessary for even browning.
07 - Allow layers to cool in their pans for 10 minutes, then invert onto wire racks to cool completely before trimming or stacking.
08 - Beat softened cream cheese and butter together until smooth. Gradually add sifted confectioners' sugar and beat until fluffy. Stir in vanilla and a pinch of salt. Chill briefly if the frosting becomes too soft to spread cleanly.
09 - Level cakes if needed. Place the first layer on the serving plate, spread an even layer of frosting, then repeat with remaining layers. Apply a thin crumb coat to seal in crumbs and chill for 15–20 minutes.
10 - Apply a final, smooth layer of frosting to the sides and top using an offset spatula. Chill until the surface is firm, which ensures clean drip placement.
11 - Heat the heavy cream until steaming and pour over the chopped white chocolate. Let sit 1–2 minutes, then whisk until glossy and smooth. Allow the ganache to cool to a slightly thickened but pourable consistency.
12 - Place the chilled frosted cake on a turntable. Using a spoon or squeeze bottle, apply the white chocolate ganache to the edge to create controlled drips, then fill the center if desired. Chill the cake for 10–15 minutes to set the drip.
13 - Mix edible gold luster dust with 1–2 teaspoons vodka or lemon extract to form a smooth paint. Using a clean, food-safe brush, gently paint the set white chocolate drips to achieve a metallic finish. Allow the paint to dry briefly before serving.
14 - Refrigerate the cake until needed. Bring to room temperature for 30–45 minutes before slicing to ensure optimal texture and flavor.
