# What You Need:
→ Rosé velvet layers
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), room temperature
10 - 2 teaspoons vanilla extract
11 - 1 teaspoon white vinegar
12 - Pink gel food coloring, optional, to desired hue
→ 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 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 clear lemon extract (to mix with luster dust)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment; set aside.
02 - Whisk together sifted cake flour, baking powder, baking soda and salt in a large bowl until evenly distributed.
03 - Using an electric mixer, beat the softened butter, vegetable oil and granulated sugar until light and aerated, about 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla and white vinegar until blended.
05 - Add the dry flour mixture and the rosé wine to the butter mixture in alternating additions, beginning and ending with the flour. Fold until just combined; add pink gel if a deeper color is desired. Do not overmix.
06 - Divide batter evenly among prepared pans, smooth the tops and bake 30–35 minutes, or until a toothpick inserted into the centers comes out clean.
07 - Allow layers to cool in pans for 10 minutes, then transfer to wire racks to cool completely before leveling.
08 - Beat softened cream cheese and butter until smooth. Gradually add sifted powdered sugar and beat until light and fluffy. Mix in vanilla and a pinch of salt. Chill briefly if needed for firmer spreading.
09 - Level layers as needed. Place one layer on the serving plate, spread an even layer of frosting, repeat with remaining layers. Apply a thin crumb coat to sides and top, chill 15 minutes, then finish with a smooth final coat.
10 - Heat the cream until steaming, pour over chopped white chocolate and let sit 2 minutes. Whisk until smooth, cool slightly to a thick pourable consistency, then spoon or pipe drips around the chilled cake edge. Chill 15 minutes to set.
11 - Mix edible gold luster dust with vodka or lemon extract to a paint-like consistency. Using a clean food-safe brush, apply gold paint to the set white chocolate drips and any decorative accents. Allow to dry before serving.
12 - Store the cake refrigerated. Remove from refrigerator and bring to room temperature for 30–60 minutes before serving for best texture and flavor.
