Rum Baba (Baba au Rhum)
Baba au rhum Say it: BAH-bah oh ROOM
Baba au rhum is a light, yeasted sponge cake soaked in a fragrant rum syrup until it becomes deliciously moist and boozy. Originating in Lorraine but perfected in Paris, this classic French dessert is traditionally served with a dollop of whipped cream or pastry cream. The combination of airy cake, sweet rum syrup, and rich cream creates an indulgent treat that is a staple in French pâtisseries and a favorite at celebrations.
Rum Baba (Baba au Rhum)
Baba au rhum
Pronounced BAH-bah oh ROOM
- Serves
- 8
- Prep
- 45 min
- Cook
- 25 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the rum syrup
To serve
Method
In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Add the eggs, softened butter, rum, and vanilla. Mix on low speed until a sticky dough forms, then increase to medium and knead for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in size.
Generously butter 8 individual baba molds or a 12-cup muffin tin. Divide the risen dough evenly among the molds, filling each about halfway. Cover and let rise again for 30-45 minutes until the dough reaches the top of the molds.
Preheat the oven to 375°F (190°C). Bake the babas for 18-22 minutes until they are golden brown and sound hollow when tapped. Remove from the oven and let cool in the molds for 5 minutes, then unmold onto a wire rack to cool completely.
While the babas cool, prepare the syrup. In a medium saucepan combine the water, sugar, split vanilla bean (or extract), and orange zest. Bring to a boil, stirring until the sugar dissolves, then remove from heat and stir in the rum. Let the syrup cool to room temperature.
Place the cooled babas in a large shallow dish or on a rimmed baking sheet. Slowly spoon or brush the rum syrup over them, turning occasionally, until they have absorbed most of the syrup and feel heavy and moist, about 10-15 minutes.
In a chilled bowl, whip the heavy cream with the powdered sugar until soft peaks form.
Serve each baba with a generous spoonful of whipped cream and garnish with berries or candied fruit if desired.
Regional variants
Some versions are flavored with saffron or anise, while others are filled with pastry cream instead of being served with whipped cream on the side. A popular modern twist is the addition of raisins or currants kneaded into the dough before the first rise.
Cook's notes
- The babas can be baked a day ahead and stored in an airtight container; soak them in the syrup on the day you plan to serve them for the best texture.
- Use a good-quality dark rum for the richest flavor; the alcohol does not fully cook off in the syrup.
- If you don't have baba molds, a standard muffin tin works well, though the shape will be slightly different.
Serve with
Whipped cream, pastry cream, or vanilla ice cream; traditionally paired with coffee or a glass of rum.
Make ahead and storage
Bake the cakes up to 2 days ahead and store airtight at room temperature. Prepare the syrup the day of serving and soak just before serving for optimal texture.
