Pink velvet layers with rosé wine, cream cheese frosting, and an elegant edible gold drip for special occasions.
# What You’ll Need:
→ For the Rosé Velvet Cake
01 - 2 1/2 cups 310 g all-purpose flour
02 - 2 tbsp 15 g cornstarch
03 - 2 tbsp 15 g unsweetened cocoa powder
04 - 1 tsp baking soda
05 - 1/2 tsp salt
06 - 1 cup 225 g unsalted butter, room temperature
07 - 1 1/2 cups 300 g granulated sugar
08 - 1/2 cup 100 g light brown sugar
09 - 4 large eggs, room temperature
10 - 1/2 cup 120 ml rosé wine
11 - 1/2 cup 120 ml buttermilk, room temperature
12 - 2 tsp vanilla extract
13 - Pink gel food coloring (optional, for enhanced color)
→ For the Cream Cheese Frosting
14 - 16 oz 450 g cream cheese, room temperature
15 - 1 cup 225 g unsalted butter, room temperature
16 - 5 cups 600 g confectioners’ sugar, sifted
17 - 2 tsp vanilla extract
18 - Pinch of salt
→ For the Gold Drip Decoration
19 - 1/2 cup 90 g white chocolate chips
20 - 1/4 cup 60 ml heavy cream
21 - Edible gold luster dust
22 - Few drops clear vodka or lemon extract (to make gold paint)
# Step-by-Step:
01 - Preheat oven to 350°F 175°C. Grease and line three 8-inch 20 cm round cake pans. In a medium bowl, sift together flour, cornstarch, cocoa powder, baking soda, and salt. Set aside. In a large bowl, cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3–4 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. In a separate jug, combine rosé wine and buttermilk. With the mixer on low speed, alternately add the flour mixture and rosé-buttermilk mixture to the butter mixture, beginning and ending with flour. Add pink gel food coloring to reach your desired hue. Divide batter evenly among prepared pans. Smooth tops. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
02 - Beat cream cheese and butter until creamy and smooth. Gradually add confectioners’ sugar, vanilla, and salt. Beat until fluffy and spreadable.
03 - Spread frosting between cake layers and around the outside. Smooth with a spatula. Chill cake for 30 minutes before decorating.
04 - Heat white chocolate chips and cream together in a heatproof bowl over simmering water, stirring until smooth. Let cool slightly. Drip ganache around cake top edges with a spoon, letting it run down the sides. Return to fridge to set. Mix gold luster dust with a few drops of vodka or lemon extract to make a paint. Using a small brush, paint the white chocolate drips gold when set.
05 - Optionally, finish with edible flowers or gold leaf.
