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A cake soak made with fresh orange juice, reduced rosé wine, and butter, this fresh, Orange Rosé Wine Cake Soak is perfect for pouring over any mildly flavored cake. Try it with a classic buttermilk Bundt cake, vanilla cake, pound cake, or my absolute favorite: Pink Cake!

A cake soak made with rose wine and fresh orange juice. An easy way to make any cake extra moist and special! Perfect for vanilla cake, pound cake, bundt cakes, and more.

Soaking a cake is a classic secret to moist cake. It’s also incredibly easy. Simply combine the ingredients in a small saucepan, heat, and BOOM. You have liquid gold that will make even the simplest cake recipe truly special.

Orange slices and glasses of rose wine.

About This Cake Soak Recipe

This cake soak is perfect if you are looking for fun recipes using rosé wine (I love it for a girls’ night) or want to take a basic cake recipe and make it truly special.

This particular cake soak isn’t overly sweet, and because it also contains butter, it gives the cake an extra layer of indulgence. You won’t need frosting when you use it. The soak is plenty flavorful on its own.

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Orange Rosé Wine Cake Soak

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A cake soak made with fresh orange juice, reduced rosé wine, and butter. Pour this over any vanilla cake, pound cake, or simple bundt cake to make it extra moist and taste truly special!

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes

Servings: 1 cake's worth of soak


  • 2/3 cup dry rosé wine
  • 3/4 cup sugar
  • 1 tablespoon freshly grated orange zest
  • 1/4 cup freshly squeezed orange juice
  • 3 tablespoons unsalted butter
  • 1 tablespoon pure vanilla extract


  • In a small saucepan, combine the wine, sugar, orange zest, orange juice, and butter. Cook, stirring occasionally, until sugar is dissolved and liquid is slightly thickened, about 10 minutes.
  • Remove from heat and stir in the vanilla. Let cool to room temperature, then pour over the cake as directed in the recipe.


Serving: 1(of 16)Calories: 58kcalCarbohydrates: 10gFat: 2gSaturated Fat: 1gCholesterol: 6mgSugar: 9g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. The syrup was delicious but it didn’t soak through the cake. The cake had a soggy bottom as a result. What’s the best way to get the best results?

    1. Hi Andrew! What type of cake did you use? Also, was the soak mixture cool before it was added to the cake?