# Ingredient List:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 tablespoons cornstarch
03 - 2 tablespoons unsweetened cocoa powder
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 1 cup unsalted butter, room temperature
07 - 1 1/2 cups granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 4 large eggs, room temperature
10 - 1/2 cup rosé wine
11 - 1/2 cup buttermilk, room temperature
12 - 2 teaspoons vanilla extract
13 - Pink gel food coloring (optional)
→ Cream cheese frosting
14 - 16 ounces cream cheese, room temperature
15 - 1 cup unsalted butter, room temperature
16 - 5 cups confectioners' sugar, sifted
17 - 2 teaspoons vanilla extract
18 - Pinch of fine salt
→ Gold drip
19 - 1/2 cup white chocolate chips
20 - 1/4 cup heavy cream
21 - Edible gold luster dust
22 - A few drops clear vodka or lemon extract
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment and set aside.
02 - Sift together the flour, cornstarch, cocoa powder, baking soda and salt into a bowl and set aside.
03 - Using an electric mixer, cream the butter with the granulated and brown sugars on medium speed until light and fluffy, about 3–4 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then stir in the vanilla until combined.
05 - Whisk the rosé and buttermilk together in a separate jug until blended.
06 - With the mixer on low, add the flour mixture and the rosé-buttermilk mixture to the butter mixture alternately, beginning and ending with the flour mixture. Add gel coloring as desired to deepen the pink hue.
07 - Divide the batter evenly among the prepared pans and smooth the tops with an offset spatula.
08 - Bake 28–32 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then invert onto a wire rack to cool completely.
09 - Beat the cream cheese and butter together until smooth, then gradually add the confectioners' sugar, vanilla and a pinch of salt. Beat until light and spreadable.
10 - Spread frosting between each layer and coat the exterior. Smooth with a spatula, then chill the assembled cake for 30 minutes to firm the crumb coat before decorating.
11 - Place white chocolate chips and heavy cream in a heatproof bowl over simmering water and stir until smooth. Allow the ganache to cool slightly to a thick pourable consistency.
12 - Spoon the ganache along the chilled cake edge to create drips and let it run down the sides. Return the cake to the refrigerator to set the drip.
13 - Mix gold luster dust with a few drops of vodka or lemon extract to form a paint. Once the white chocolate is set, brush the drips with the edible gold paint. Finish with edible flowers, gold leaf or fresh berries if desired.
