Rum Baba Cake

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If you love syrupy desserts with rich texture and deep flavor, this homemade rum baba cake will impress you from the first bite. Soft, airy dough soaked in aromatic syrup and finished with whipped cream-itโ€™s a dessert that feels both elegant and comforting.

Baked in a simple cake pan, this version is easier than traditional molds but delivers the same moist, melt-in-your-mouth result.

Perfect for celebrations, family gatherings, or when you want something truly special.

Rum Baba Cake
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Rum Baba Cake

Recipe by George Zolis
5.0 from 1 vote
Course: DessertCuisine: FrenchDifficulty: Easy
Servings

12

slices
Prep time

30

minutes
Cooking time

30

minutes
Calories

420

kcal
Total time

1

hour 

This homemade rum baba cake is soft, syrupy, and soaked in aromatic rum syrup. Finished with whipped cream, itโ€™s an elegant and irresistible dessert.

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Ingredients

  • For the Dough

  • 250 g 1 cup Lukewarm Water

  • 500 g 4 cup Strong Bread Flour Type 550

  • 3 3 Eggs

  • 20 g 1 tbsp Sugar

  • 50 g 1 3/4 oz Fresh Yeast (or 14 g Dry Yeast)

  • 30 g 2 tbsp Butter

  • 1 pinch 1 pinch Salt

  • 2 2 Vanillin Capsules

  • For the Syrup

  • 1000 g 5 cup Sugar

  • 1000 g 5 cup Water

  • Juice of 1/2 Lemon

  • 70 g 5 tbsp Rum or Brandy

  • For Brushing

  • 3 tbsp 3 Jam

  • 2 tbsp 2 tbsp Water

  • For Whipped Cream

  • 500 g 2 cup Heavy Cream

  • 60 g 1/2 cup Powdered Sugar

  • 1 1 Vanilla Capsule

How to make Rum Baba Cake

  • Dough
  • In a bowl, add sugar, water, and yeast. Mix.
  • Add the flour, covering the mixture, and let sit for 10 minutes to activate the yeast.
  • Add salt, vanilla, butter, and eggs. Mix using a mixer until combined.
  • Butter and flour a round cake pan.
  • Pour the mixture into the pan and spread evenly.
  • Cover with a towel and let rise for 20โ€“30 minutes.
  • Bake at 180ยฐC / 350ยฐF for 30 minutes.
  • Unmold and let cool completely.
  • Syrup
  • In a saucepan, add sugar, water, and lemon juice.
  • Bring to a boil and simmer for 3 minutes.
  • Remove from heat and add rum or brandy.
  • Soaking
  • Pour the hot syrup over the cold cake.
  • Let it absorb completely.
  • Brushing
  • Mix jam with water (or syrup) and brush over the cake.
  • Whipped Cream
  • Beat cream, powdered sugar, and vanilla until fluffy.
  • Transfer to a piping bag and decorate the center and top.
  • Garnish with cherries if desired.
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This Is the Dessert That Gets Everyone Talking

Soft, glossy, syrup-soaked-and when you cut into it, itโ€™s incredibly juicy without falling apart.

This rum baba is one of those desserts that looks impressive but is surprisingly easy to make. And once it hits the table, it disappears fast.

The Secret to Perfect Syrup Absorption

The key rule:

๐Ÿ‘‰ Hot syrup over cold cake

This ensures:

  • full absorption
  • moist texture
  • no soggy bottom

The result is a cake that is juicy but still structured.

Why This Version Is Easier (But Just as Good)

Traditional baba is made in molds.

This version uses a cake pan, making it:

  • easier to prepare
  • faster to bake
  • perfect for home kitchens

And the result is just as delicious.

How to Serve It Like a Pro

For best results:

  • serve slightly chilled
  • add whipped cream generously
  • garnish with cherries

It becomes a restaurant-style dessert with minimal effort.

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