# What You’ll Need:
→ 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 (2 sticks) 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 (2 x 8 oz) cream cheese, room temperature
15 - 1 cup (2 sticks) 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 - Few drops clear vodka or lemon extract
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans. Set aside.
02 - Sift together the all-purpose flour, cornstarch, cocoa powder, baking soda and salt into a medium bowl; set aside.
03 - In a large bowl with an electric mixer, beat the unsalted butter with granulated and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.
05 - Whisk together the rosé wine and buttermilk in a separate jug until combined.
06 - With the mixer on low, alternately add the dry mixture and the rosé-buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until incorporated, then add pink gel coloring if desired to adjust 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 into the center comes out clean. Cool in pans for 10 minutes, then invert onto a wire rack and cool completely.
09 - Beat the cream cheese and butter together until smooth and lump-free. Gradually add the confectioners' sugar, then vanilla and a pinch of salt; continue beating until light and spreadable.
10 - Place one cake layer on a cake board, spread an even layer of frosting, repeat with remaining layers and apply a thin crumb coat around the outside. Smooth with an offset spatula and chill for 30 minutes to set.
11 - Place white chocolate chips and heavy cream in a heatproof bowl set over barely simmering water. Stir until completely melted and smooth. Allow to cool slightly until pourable but not hot.
12 - Spoon or pipe ganache around the top edge of the chilled cake, allowing drips to run down the sides. Return the cake to the refrigerator until the ganache firms.
13 - Mix edible gold luster dust with a few drops of vodka or lemon extract to create a paint. When the white chocolate drips are set, use a small food-safe brush to paint them gold. Decorate optionally with edible flowers, berries or gold leaf.
