How to Make Baba au Rhum – A Decadent French Rum Cake Recipe

 

If you love light, boozy desserts with a touch of elegance, Baba au Rhum (or Rum Baba) is the perfect treat. This classic French cake is made from an airy, yeast-based dough soaked in a fragrant rum syrup and often served with whipped cream or crème Chantilly. In this article, you’ll learn how to make Baba au Rhum step-by-step using British English – ideal for impressing guests or indulging yourself with a luxurious dessert at home.

--- published by foodie Parmod.

🍰 What Is Baba au Rhum?

Baba au Rhum is a small, rich cake with Eastern European origins, later adopted and perfected by French patissiers. Made with a brioche-like dough, the baba is baked until golden, then soaked in a warm syrup flavoured with dark rum and citrus zest. The result is a melt-in-the-mouth, moist sponge bursting with flavour. It’s a favourite in French patisseries and is often served individually or in larger bundt-style versions.

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🛒 Ingredients

For the dough:

150g plain flour

5g fast-action dried yeast

2 tbsp warm milk

2 large eggs

1 tbsp caster sugar

60g unsalted butter (softened)

Pinch of salt

For the rum syrup:

250ml water

100g caster sugar

1 strip of lemon or orange zest

3–4 tbsp dark rum

To serve (optional):

Whipped cream or crème Chantilly

Glacé cherries or candied citrus peel

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👨‍🍳 Step-by-Step Instructions

1. Prepare the dough

1. In a small bowl, dissolve the yeast in the warm milk and leave for 5–10 minutes until frothy.

2. In a large bowl, combine the flour, sugar, and salt. Make a well in the centre and add the eggs and the yeast mixture.

3. Mix everything together into a soft dough, then knead for 5–10 minutes until smooth.

4. Gradually incorporate the softened butter until fully combined and the dough is silky.

5. Cover with a clean tea towel and leave to rise in a warm place for about 1 hour, or until doubled in size.

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2. Bake the babas

1. Preheat your oven to 180°C (160°C fan) / Gas Mark 4.

2. Grease small dariole moulds or a muffin tin.

3. Divide the risen dough evenly between 6 moulds, filling each about halfway.

4. Let the dough rise again for 20–30 minutes until just reaching the top.

5. Bake for 15–20 minutes until golden brown and firm.

6. Allow to cool slightly, then turn out onto a wire rack.

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3. Make the rum syrup

1. In a saucepan, bring the water, sugar, and citrus zest to a gentle boil.

2. Simmer for 5 minutes until the sugar is dissolved and the syrup slightly thickens.

3. Remove from heat, discard the zest, and stir in the dark rum.

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4. Soak the babas

1. While the cakes are still warm, place them in a deep dish or tray.

2. Pour the warm rum syrup over the cakes slowly, allowing them to absorb the liquid fully. You can turn them occasionally to soak evenly.

3. Let sit for 15–30 minutes, or until the cakes are soft and saturated.

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5. Serve the Baba au Rhum

Serve your baba au rhum topped with whipped cream or piped crème Chantilly.

Garnish with glacé cherries, orange zest, or candied peel for a classic finish.

Best served slightly warm or at room temperature.

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🍽️ Tips for Perfect Baba au Rhum

Use good-quality dark rum for the best flavour.

Don’t overbake the cakes – you want a soft crumb that absorbs syrup well.

Let the babas rest in the syrup until they’re thoroughly soaked but not falling apart.

They can be made in advance and kept chilled, then brought to room temperature before serving.

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🥣 Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

Bring to room temperature before serving or warm slightly for best results.

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🍊 Flavour Variations

Add a splash of orange liqueur like Grand Marnier to the syrup for a citrus twist.

Use spiced rum and a pinch of cinnamon in the syrup for a festive version.

Fill the babas with pastry cream or fruit compote for extra richness.

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✅ 

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🔍 

Learn how to make Baba au Rhum, the classic French rum-soaked dessert. Step-by-step British English recipe including homemade syrup, baking tips, and serving ideas.

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💬 Final Thoughts

Now that you know how to make Baba au Rhum, you can recreate this decadent French dessert in your own kitchen. With its buttery sponge, aromatic syrup, and elegant finish, it’s sure to become a showstopper for dinner parties, celebrations, or a special treat just for you.

--- write ✍️ by foodie Parmod.