# Zutaten:
→ For the Rosé Velvet Cake
01 - 2 ½ cups (320g) all-purpose flour
02 - 1 ¼ cups (250g) granulated sugar
03 - 1 tsp baking soda
04 - 1 tsp baking powder
05 - ½ tsp salt
06 - ¼ cup (30g) unsweetened cocoa powder
07 - 1 cup (240ml) unsalted butter, softened
08 - 1 cup (240ml) buttermilk, room temperature
09 - ½ cup (120ml) rosé wine
10 - 2 large eggs, room temperature
11 - 1 tbsp vanilla extract
12 - 1 tsp white vinegar
13 - Pink food coloring gel (as needed)
→ For the Rosé Cream Cheese Frosting
14 - 1 cup (225g) unsalted butter, softened
15 - 8 oz (225g) cream cheese, softened
16 - 4 cups (480g) powdered sugar, sifted
17 - 2 tbsp rosé wine
18 - 1 tsp vanilla extract
19 - Pinch of salt
→ For the Gold Drip
20 - ½ cup (85g) white chocolate chips
21 - 2 tbsp heavy cream
22 - Edible gold luster dust
23 - 1 tsp vodka or clear extract (for painting)
# Zubereitung:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
02 - In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
03 - In a large mixing bowl, cream butter and sugar together until light and fluffy (about 3 minutes).
04 - Add eggs one at a time, beating well after each. Add vanilla extract.
05 - Mix in buttermilk, rosé wine, and vinegar. Gradually add dry ingredients, mixing until just combined.
06 - Add pink food coloring gel, a little at a time, until the desired blush color is achieved.
07 - Divide the batter equally among prepared pans. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
08 - Let cakes cool in pans 10 minutes, then turn out onto wire racks to cool completely.
09 - For the frosting: Beat butter and cream cheese together until smooth. Gradually add powdered sugar, then beat in rosé wine, vanilla, and salt until fluffy.
10 - Level cake layers if needed. Place one layer on a cake stand, spread with frosting, repeat with remaining layers. Cover cake with thin layer of frosting (crumb coat), chill 30 minutes, then frost completely.
11 - For the gold drip: Heat white chocolate and heavy cream in a microwave-safe bowl in 20-second intervals, stirring until smooth. Cool to room temperature. Drip over cake edges with a spoon or squeeze bottle.
12 - Mix gold luster dust with vodka or extract to make a paint. Using a clean food-safe brush, gently paint the chocolate drip with the gold mixture.
13 - Chill cake for at least 30 minutes before serving.
