Rum Baba Recipe - Incredibly Delicious Cake
Rum Baba Recipe - Incredibly Delicious Cake! is a medium French recipe that serves 8. 620 calories per serving. Recipe by Stef The Pastry Chef on YouTube.
Prep: 3 hrs 42 min | Cook: 35 min | Total: 4 hrs 37 min
Cost: $22.56 total, $2.82 per serving
Ingredients
- 1 teaspoon Instant Yeast (active dry instant yeast)
- 10 grams Milk (room temperature whole milk)
- 240 grams All-Purpose Flour (sifted)
- 3 grams Salt (fine sea salt)
- 12 grams Honey (liquid honey)
- 84 grams Unsalted Butter (softened, room temperature)
- 300 grams Whole Eggs (approximately 6 large eggs, whisked)
- 400 grams Caster Sugar (fine granulated sugar)
- 800 grams Water (mineral water for syrup)
- 1 orange Orange Zest (zest only)
- 1 lemon Lemon Zest (zest only)
- 50 grams Dark Rum (good quality dark rum)
- 150 grams Lime Marmalade (for glaze (apricot jam or orange marmalade can be used))
- 15 grams Water (for glaze)
- 250 grams Heavy Whipping Cream (35% fat, chilled)
- 40 grams Icing Sugar (sifted)
- 1 teaspoon Vanilla Extract (pure vanilla)
- 100 grams Fresh Berries (mixed strawberries, raspberries, blackberries, washed)
- 1 sprig Fresh Mint Sprig (for garnish)
Instructions
Activate Yeast
Combine 1 tsp instant yeast with 10 g room‑temperature milk in a small bowl and stir until dissolved.
Time: PT1M
Mix Dry Ingredients
In the mixing bowl add 240 g flour, 3 g salt, 12 g honey and 84 g softened butter.
Time: PT3M
Combine Yeast Mixture
Add the yeast‑milk mixture to the bowl and start mixing on low speed until just combined.
Time: PT2M
Incorporate Eggs
Whisk 300 g whole eggs in a separate bowl. With the mixer on medium‑high, add the egg gradually, a little at a time, scraping down the sides between additions.
Time: PT5M
Knead the Dough
Increase the mixer speed and knead for 10‑15 minutes, then an additional 5 minutes, until the dough is smooth, elastic and slightly stretchy.
Time: PT20M
Window Test
Pull a small piece of dough between your fingers; if you can see light through it, the gluten is ready.
Time: PT1M
First Proof
Transfer the dough to a clean bowl, cover with cling film and let rest in a warm (24‑26 °C) place for 30 minutes.
Time: PT30M
Temperature: 24-26°C
Prepare the Molds
Butter the metal muffin tray, dust lightly with flour, tap out excess flour and wipe the surface with a clean cloth.
Time: PT5M
Shape the Dough
With damp hands, flatten a portion of dough, press it into a round and place it halfway into each mold. Aim for equal sized portions.
Time: PT10M
Second Proof
Cover the tray with a large plastic container (lid on) and let the dough rise in a draft‑free warm area (24‑26 °C) for about 2 hours, until doubled in size.
Time: PT2H
Temperature: 24-26°C
Preheat Oven
Preheat a fan‑assisted oven to 190 °C.
Time: PT10M
Temperature: 190°C
Bake the Babas
Bake for 25 minutes, or until the tops are nicely golden and a skewer inserted comes out clean.
Time: PT25M
Temperature: 190°C
Cool the Babas
Remove the babas from the molds, turn them right‑side‑up on a cooling rack and let them reach room temperature (about 15 minutes).
Time: PT15M
Make the Rum‑Citrus Syrup
In a saucepan combine 400 g caster sugar, 800 g mineral water, zest of 1 orange and zest of 1 lemon. Bring to a boil, then simmer for 1 minute.
Time: PT10M
Add Rum to Syrup
Allow the syrup to cool to about 50 °C, then stir in 50 g dark rum until fully incorporated.
Time: PT5M
Temperature: 50°C
Soak the Babas
Place the cooled babas into the warm syrup, press down gently, flip, press again and let soak for about 2 minutes per side (total ~4 minutes). Continue soaking until each baba feels heavy and fully saturated (about 10 minutes total for the batch).
Time: PT10M
Temperature: 50°C
Glaze the Babas
Microwave 150 g lime marmalade with 15 g water until very hot, then brush the glaze over each baba for a shiny finish.
Time: PT5M
Prepare Vanilla Whipped Cream
In a chilled bowl, whip 250 g heavy cream with 40 g icing sugar to soft peaks, add 1 tsp vanilla extract and continue whipping until the cream holds its shape.
Time: PT5M
Plate and Garnish
Place each baba on a serving plate, top with a spoonful of vanilla whipped cream, scatter fresh berries and a mint sprig, then drizzle an extra 2 tsp rum over the top for extra flavor.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 8 g
- Carbohydrates
- 80 g
- Fat
- 30 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains alcohol, Contains gluten, Contains dairy
Allergens: Gluten, Eggs, Dairy, Milk, Alcohol
Ingredient Substitutions
- Instead of Instant Yeast: active dry yeast, fresh yeast
- Instead of Milk: almond milk, soy milk
- Instead of All-Purpose Flour: bread flour
- Instead of Salt: kosher salt
- Instead of Honey: maple syrup
- Instead of Unsalted Butter: margarine
- Instead of Whole Eggs: egg substitute
- Instead of Caster Sugar: granulated sugar
- Instead of Water: filtered water
- Instead of Orange Zest: orange extract
- Instead of Lemon Zest: lemon extract
- Instead of Dark Rum: spiced rum, rum extract
- Instead of Lime Marmalade: apricot jam, orange marmalade
- Instead of Heavy Whipping Cream: chilled coconut cream
- Instead of Vanilla Extract: vanilla bean seeds
- Instead of Fresh Berries: any seasonal berries
- Instead of Fresh Mint Sprig: edible flowers
Equipment Needed
- Stand Mixer with Kneading Attachment
- Mixing Bowl
- Measuring Scale
- Whisk
- Fine Mesh Sieve
- Metal Muffin Tray
- Plastic Container with Lid
- Oven
- Cooling Rack
- Saucepan
- Microwave‑Safe Bowl
- Spatula
- Ladle
- Serving Plate
Critical Steps — Do Not Skip
- Knead the dough until gluten is fully developed (step 5)
- Shape the very soft dough correctly (step 9)
- Second proof until doubled (step 10)
- Bake to golden brown without over‑baking (step 12)
- Cool syrup to 50 °C before adding rum (step 15)
- Soak babas at the correct temperature to avoid mushiness (step 16)
- Apply glaze while hot for shine (step 17)
- Whip cream to soft peaks, not butter (step 18)
Chef Tips from the Video
- Use mineral water for the syrup to avoid any off‑flavors from tap water.
- A light dusting of flour on the molds prevents sticking but remove excess to keep the crust tender.
- If you prefer a deeper color, brush the babas with a little melted butter before the final glaze.
- For extra aroma, add a splash of orange liqueur to the syrup along with the rum.
Troubleshooting
Babas are dry and crumbly after soaking.
Ensure the syrup is at 50 °C before soaking and that the dough has been kneaded long enough to develop gluten.
Babas fall apart in the syrup.
Do not use boiling syrup; let it cool to 50 °C. Also, make sure the dough was fully proofed and not under‑mixed.
Dough does not rise.
Check that the yeast is fresh and the proofing environment is warm (24‑26 °C) without drafts.
Whipped cream turns grainy.
Keep the cream and bowl very cold, and stop whipping as soon as soft peaks form.
Storage
Refrigerator: Store soaked babas in an airtight container with a thin layer of syrup for up to 3 days.
Freezer: Unsoaked baked babas can be frozen for up to 2 months; thaw and soak before serving.
Room temperature: Do not leave at room temperature longer than 2 hours, as the rum syrup can promote spoilage.
Make-Ahead Tips
- The dough can be prepared a day ahead, refrigerated after the first proof, then shaped and proofed before baking.
- Baked babas can be stored unsoaked and refrigerated; soak just before serving for maximum freshness.
- Whipped cream can be made 2‑3 hours ahead; keep chilled and give a quick whisk before plating.
Frequently Asked Questions
What is the cultural significance and history of Rum Baba in French cuisine?
Rum Baba originated in Russia as a small yeast cake, was adopted by French pastry chefs in the 19th century, and became a celebrated classic of French pâtisserie, especially after being popularized by chef Savarin.
What are the traditional regional variations of Rum Baba in French cuisine?
In Parisian patisseries the classic version is soaked in rum‑citrus syrup and served with whipped cream, while in the south of France some bakers add orange blossom water or use apricot jam for the glaze.
How is Rum Baba authentically served in France?
Traditionally, the babas are presented on a plate, brushed with a thin marmalade glaze, topped with a dollop of lightly sweetened vanilla whipped cream, and garnished with fresh berries and a mint sprig, often with an extra drizzle of rum at the table.
During which occasions is Rum Baba traditionally enjoyed in French culture?
Rum Baba is a popular dessert for celebrations such as birthdays, weddings, and holiday gatherings, especially during the winter festive season when warm rum‑soaked pastries are comforting.
How does Rum Baba fit into the broader French pastry tradition?
Rum Baba exemplifies the French mastery of yeasted pastries that balance light texture with rich soaking liquids, similar to brioche, baba au rhum, and chou à la crème, showcasing the French love for elegant, syrup‑laden desserts.
What are the authentic traditional ingredients for Rum Baba versus acceptable substitutes?
The authentic recipe calls for all‑purpose flour, unsalted butter, honey, fresh eggs, dark rum, citrus zest, and lime marmalade. Acceptable substitutes include bread flour for a chewier crumb, maple syrup for honey, and apricot jam instead of lime marmalade.
What other French dishes pair well with Rum Baba?
Rum Baba pairs beautifully with a glass of fine cognac or a dessert wine, and can be served alongside a cheese plate featuring soft cheeses like Brie, or with a light fruit compote to balance the richness.
How has Rum Baba evolved over time in French pastry kitchens?
Originally a simple rum‑soaked cake, modern bakers have refined the technique by developing stronger gluten for better absorption, using clarified butter for a smoother crumb, and adding glossy marmalade glazes for visual appeal.
What are common misconceptions about Rum Baba?
Many think Rum Baba must be soggy or overly sweet; the truth is that a perfectly executed baba is moist but not mushy, with a light crumb that soaks just enough syrup to stay tender without falling apart.
What are the most common mistakes to avoid when making Rum Baba at home?
Common errors include under‑kneading the dough, using boiling syrup (which breaks the cake), and over‑baking, which creates a dry interior. Follow the window test, keep syrup at 50 °C, and bake until golden.
Why does this Rum Baba recipe use a window test instead of a simple rise time?
The window test directly measures gluten development, ensuring the dough can stretch and absorb syrup without tearing, whereas a timed rise alone does not guarantee the necessary elasticity.
Can I make Rum Baba ahead of time and how should I store it?
Yes, you can bake the babas a day ahead, keep them unsoaked in the refrigerator, and soak them in the rum‑citrus syrup just before serving. Store the syrup separately and reheat to 50 °C before the final soak.
What texture and appearance should I look for when making Rum Baba?
The baked baba should be golden on the outside, airy and slightly springy inside, and after soaking it should feel heavy yet soft, with a glossy glaze and a light dusting of powdered sugar or fruit garnish.
How do I know when the Rum Baba is done cooking?
Insert a skewer into the centre; it should come out clean with no raw dough. The top should be a deep golden brown and the cake should spring back when lightly pressed.
What does the YouTube channel Stef The Pastry Chef specialize in?
The YouTube channel Stef The Pastry Chef specializes in classic and modern pastry techniques, detailed step‑by‑step tutorials for French desserts, and creative twists on traditional baked goods.
How does the YouTube channel Stef The Pastry Chef's approach to French pastry differ from other pastry channels?
Stef The Pastry Chef focuses on thorough explanations of dough development, scientific temperature control, and practical home‑kitchen adaptations, whereas many other channels prioritize quick visual results without deep technique insight.
Last updated: September 1, 2026
