French Rum Baba Yeast Cake Dessert
Master this rum baba recipe soaked in citrus syrup and finished with light whipped cream, following our clear steps and baking advice.
Baba au rhum is a classic French pastry dessert composed of small, yeast-raised cakes baked until lightly golden, then thoroughly soaked in a warm syrup made from sugar, water, and dark rum. The dough, similar to an enriched brioche, combines wheat flour, eggs, butter, milk, and a touch of sugar and salt to achieve a tender, airy crumb that readily absorbs the aromatic syrup. Once infused, the cakes are often brushed with apricot glaze for shine and served plain or topped with whipped cream and candied fruit. Elegant yet uncomplicated, this dessert is typically enjoyed chilled or at room temperature as a celebratory finale to festive meals, Sunday lunches, or special occasions throughout the year.
French Rum Baba Yeast Cake Dessert
Legend credits an 18th-century Polish king with inspiring the first “baba” by spiking his kugelhopf with rum, a tweak that Parisian pâtissiers quickly adopted. This streamlined version adapts the bakery classic for home kitchens—no specialty molds required—and leaves room to play with different rums or citrus zests for a personalized finish.
Prep Time
40 minutes
40 minutes
Cook Time
35 minutes
35 minutes
Total Time
160 minutes
160 minutes
Ingredients
All-purpose flour (or French T45), 250 g
- Fresh baker’s yeast, 15 g
- Whole milk (lukewarm), 100 ml
- Eggs (medium), 3
- Caster sugar, 50 g
- Unsalted butter (softened), 70 g
- Fine salt, 1 pinch
- Water, 250 ml
- Granulated sugar (for syrup), 200 g
- Dark amber rum, 100 ml
- Vanilla pod, 1
- Orange zest (untreated orange), zest of 1
- Lemon zest, zest of ½ lemon
- Apricot jam, 2 tbsp
- Heavy whipping cream (optional, for Chantilly), 200 ml
- Icing sugar (optional, for Chantilly), 20 g
- Orange blossom water (optional, in syrup), 1 tbsp
- Candied fruits or glacé cherries (optional, for decoration), a few pieces
Method
Dilute the fresh yeast in lukewarm milk
- Put flour, sugar and salt in the bowl of a stand mixer
- Add the milk-yeast mixture and the beaten eggs to the bowl
- Knead until the dough comes together and leaves the sides of the bowl
- Incorporate the softened butter a little at a time while kneading
- Work the dough until it becomes smooth and elastic
- Cover the bowl and let the dough rise in a warm place until doubled in size
- Butter the baba or savarin mould thoroughly
- Punch down the risen dough to deflate it
- Transfer the dough into the prepared mould, filling it halfway
- Let the dough rise again until it reaches the rim of the mould
- Preheat the oven to 180 °C
- Bake the baba for about 20 to 25 minutes until golden brown
- Unmould the baba onto a wire rack while still warm
- Bring water, sugar and a split vanilla pod to a boil in a saucepan
- Simmer the syrup for 10 minutes
- Remove from the heat and stir in the rum
- Place the warm baba in the hot syrup and let it soak on all sides
- Lift the soaked baba onto a rack set over a tray to drain excess syrup
- Warm the apricot jam with a splash of water in a small pan
- Brush the warm glaze over the entire surface of the baba
- Serve the rum baba plain or topped with whipped cream if desired
Nutrition
Calories
3878 kcal Protein
53 g Fat
147 g Carbs
525 g Fiber
10 g Sugar
326 g
3878 kcal Protein
53 g Fat
147 g Carbs
525 g Fiber
10 g Sugar
326 g
Notes
Pierce each lukewarm cake a few times with a skewer before soaking—tiny channels help the syrup rush in evenly while keeping the crumb intact. For a subtle flavor twist, steep a split vanilla bean or a few crushed cardamom pods in the syrup, then strain before adding the rum. Any leftover syrup makes a killer base for quick fruit compotes or a splash in weekend coffee.
why this recipe
This rum baba recipe earns its place in any baker’s repertoire because it delivers an irresistibly light, brioche-like sponge that eagerly soaks up a fragrant bath of dark rum syrup, striking the perfect balance between airy texture and decadent flavor. The method is straightforward yet rewarding, yielding individual cakes crowned with a glossy, citrus-kissed glaze that elevates every bite, while a final flourish of softly whipped cream turns a simple dessert into an elegant showstopper. Whether you’re celebrating a special occasion or simply indulging a sweet craving, this timeless French classic brings both sophistication and pure comfort to the table, leaving guests convinced they’ve tasted something truly extraordinary.
FAQs
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Frequently Asked Questions
Can I use active dry yeast instead of fresh baker’s yeast, and how much should I substitute?
Yes, you can replace the 15 g of fresh baker’s yeast with about 5 g (roughly 1½ tsp) of active dry yeast, which is roughly one-third the weight of fresh yeast. Bloom the active dry yeast in a portion of the lukewarm milk (with a pinch of the sugar) for 5–10 minutes until foamy, then proceed with the recipe as written.
Can I make an alcohol-free version, and what can I substitute for the rum in the soaking syrup?
Absolutely. Replace the rum with the same volume of freshly squeezed orange juice (or a 50/50 mix of orange juice and water) plus a teaspoon of orange blossom water or vanilla extract; simmer it briefly with the sugar syrup so the flavors meld, then soak the cakes exactly as directed. You’ll keep the citrus-spice aroma and moisture without any alcohol.
How far in advance can I prepare rum babas, and how should I store any leftovers?
Bake the babas up to one day in advance; once soaked and glazed, keep them well-covered in the refrigerator for 2–3 days, where the syrup actually improves their tenderness. Bring to room temperature (or give them a quick 10-second microwave zap) just before serving, then add any whipped cream or fruit garnish. If you prefer longer storage, freeze the unsoaked, fully cooled cakes tightly wrapped for up to one month and thaw before finishing with syrup and glaze.