There are desserts that make you pause, take a breath, and just smile. Baba au rhum cake is one of them. This golden brioche-like cake, soaked in a fragrant rum syrup, feels straight out of a French patisserie window. It’s rich, soft, and perfectly boozy without being overwhelming.
I first tried baba au rhum on a trip to Paris. It was tucked inside a little bakery that smelled like butter, raisins, and sugar. The baker laughed when I called it “a cake that’s secretly a cocktail.” And honestly? He wasn’t wrong.
If you’ve ever wanted to bring a taste of France into your kitchen, this recipe will do it. Let’s dive right into how to make this indulgent French cake at home.
What Is Baba au Rhum Cake?
At its core, baba au rhum is a small yeast cake baked in a mold, then drenched in a rum-infused syrup. Some versions are filled with crème pâtissière, whipped cream, or fruit. The texture is closer to brioche than sponge cake—soft, springy, and perfect for soaking up liquid.
It has Polish roots (originally called babka), but it became famous in France, especially in Parisian patisseries. Today, you’ll find baba au rhum in both fancy pastry shops and cozy French kitchens.
Think of it as the sweet cousin of a bundt cake, with a splash of rum that takes it to another level.
Ingredients You’ll Need
Here’s what you’ll gather for this baba au rhum recipe. Don’t worry, most of these are pantry staples:
For the Cake (Brioche-style dough):
- 2 cups all-purpose flour
- 1 ½ tsp active dry yeast
- ¼ cup warm milk
- 2 tbsp sugar
- 3 large eggs
- 6 tbsp unsalted butter, softened
- Pinch of salt
- ¼ cup raisins (optional, but traditional)
For the Rum Syrup:
- 1 cup water
- ½ cup sugar
- ½ cup dark rum
- Zest of 1 orange (optional, for brightness)
For Serving (optional but delightful):
- Whipped cream or crème pâtissière
- Fresh fruit (berries work beautifully)
Step-by-Step: How to Make Baba au Rhum Cake
Step 1: Prepare the Yeast Mixture
In a small bowl, mix the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until it’s foamy. If it doesn’t foam, toss it and start again—your yeast might be sleepy.
Step 2: Make the Dough
Add the flour and salt to a large bowl. Stir in the yeast mixture and eggs. Beat until the dough comes together. Then, work in the softened butter bit by bit until you’ve got a smooth, sticky dough.
Tip: The dough should feel elastic, almost like stretchy playdough. Don’t worry if it sticks to your hands—it’s supposed to.
Step 3: Add Raisins
Fold in the raisins. They plump up beautifully when baked and add little bursts of sweetness.
Step 4: First Rise
Cover the bowl with a towel and let the dough rise for about 1–1.5 hours, or until doubled in size.
Step 5: Bake the Cake
Grease a bundt pan (or small molds for individual rum babas). Transfer the dough in, cover again, and let it rise for another 30–40 minutes.
Bake at 350°F (175°C) for about 25–30 minutes, or until golden brown. Tap the top lightly—if it sounds hollow, it’s ready.
Step 6: Make the Rum Syrup
While the cake cools, combine water and sugar in a saucepan. Heat until the sugar dissolves, then remove from heat and stir in the rum and orange zest. The aroma will be irresistible.
Step 7: Soak the Cake
This is where the magic happens. Place the cake on a deep plate and slowly pour the rum syrup over it. Let it soak until the cake is moist but not falling apart. Some people dip slices directly into the syrup, but I like letting the whole cake drink it in.
Step 8: Add the Finishing Touches
Serve with whipped cream or crème pâtissière. A handful of fresh berries on top makes it look straight out of a French patisserie.
Why You’ll Love This Baba Rum Cake
- It’s indulgent without being heavy.
- The rum syrup gives it a grown-up twist.
- You can serve it plain or dress it up with cream and fruit.
- It makes you feel like you’re in Paris without booking a flight.
Variations You Can Try
- Bundt Style: Use a large bundt pan for a show-stopping centerpiece. Search “how to make a rum baba bundt cake” and you’ll find endless inspiration.
- Filled Version: Slice horizontally and pipe crème pâtissière or whipped cream inside.
- Biscuit Base: Some modern desserts with biscuits use the same syrup-soaking technique. Try layering baba slices over a biscuit crust for a hybrid twist.
- Fruit Boost: Add raisins, candied orange peel, or dried cranberries for texture.
Tips for Success
- Don’t skimp on the rum. The flavor is what makes this cake shine.
- Let the cake rest after soaking so the syrup spreads evenly inside.
- If serving to kids, replace rum with orange juice or a fruit syrup.
- Brioche dough can be sticky—lightly oil your hands when handling it.
Final Thoughts
Baba au rhum cake is one of those desserts that feels fancy but is surprisingly doable at home. It’s a French classic that combines the softness of brioche with the punch of rum. Whether you make it for a holiday, a dinner party, or just a weekend treat, it’s bound to impress.
If you give this baba au rhum recipe a try, let me know how it goes. There’s nothing better than sharing a slice of cake that carries both flavor and a little story behind it.
Baba au Rhum Cake
Ingredients
Method
- Activate yeast – In a small bowl, mix warm milk, sugar, and yeast. Let it sit 5–10 minutes until foamy.
- Make dough – In a large bowl, mix flour and salt. Add the yeast mixture and eggs. Beat until smooth.
- Add butter – Gradually mix in softened butter until dough is elastic and sticky.
- Fold in raisins – If using, stir in raisins.
- First rise – Cover and let dough rise for 1–1.5 hours, until doubled in size.
- Shape and second rise – Place dough into a greased bundt pan (or small molds). Let rise another 30–40 minutes.
- Bake – Bake at 350°F (175°C) for 25–30 minutes, until golden brown. Tap lightly—if it sounds hollow, it’s done.
- Make syrup – In a saucepan, heat water and sugar until dissolved. Remove from heat and stir in rum and orange zest.
- Soak cake – Place warm cake on a deep plate. Slowly pour syrup over it, letting it absorb.
- Serve – Top with whipped cream or crème pâtissière and fresh fruit.
Notes
- If you don’t want alcohol, swap the rum for orange juice or a flavored syrup.
- Let the cake rest after soaking so the syrup spreads evenly inside.
- Best served the same day, but leftovers keep well covered in the fridge for up to 2 days.
Baba au Rhum Cake FAQs
Q: Can I make baba au rhum cake without alcohol?
Yes! Just swap the rum with orange juice, apple juice, or a non-alcoholic rum extract. You’ll still get that sweet, syrupy goodness.
Q: Is this cake the same as baba au rum cake?
Exactly. “Baba au rhum” is the French name, but you’ll see it called baba rum cake or rum baba bundt cake in English.
Q: Can I make it ahead of time?
Definitely. Bake the cake a day before, store it airtight, and soak it in syrup before serving.
Q: Do I need to use raisins?
Not at all. They’re traditional, but if you’re not a fan, leave them out.
Q: What’s the difference between baba au rhum and brioche?
Both use yeast dough, but brioche is richer in butter. Baba is lighter and made to soak up syrup.
