Recipe and photo by François-Régis Gaudry.

If you’re into desserts that are rich, boozy, and just a little bit fancy, then Rum Baba is a recipe you’ve got to try. This classic French pastry is like a sponge cake taken to the next level—soaked in a citrusy rum syrup and topped with fluffy vanilla Chantilly cream. It’s a dessert that’s totally worth the effort, and once you try it, you’ll see why it’s earned its place in the hall of fame of French pastries.

What is Rum Baba?

Rum Baba is a small yeast cake, light and airy, drenched in a warm syrup made with rum and citrus zest. It’s then finished off with a generous dollop of vanilla Chantilly cream. The cake itself has a delicate texture that soaks up the syrup beautifully, making every bite melt in your mouth. This dessert has its roots in Paris but has become a beloved treat all over the world, and for a good reason—it’s simply irresistible.

How to Make Rum Baba

Make the Dough: Start by kneading the dough until it’s smooth and elastic, then let it rise until doubled in size. It’s the secret to that perfect, airy texture.
Bake the Baba: Once the dough has risen, bake it until golden brown and springy to the touch.
Prepare the Syrup: While the Baba bakes, whip up a simple syrup infused with lemon, orange, vanilla, and, of course, rum.
Soak the Baba: This is where the magic happens. Drench the warm Baba in the syrup until it’s fully absorbed.
Top with Chantilly Cream: Finish with a swirl of vanilla Chantilly cream for the ultimate indulgence.

Tips for Success

Don’t rush the rise: Letting the dough rise fully is key to getting that light, airy texture.
Use good-quality rum: The rum is a big part of the flavor, so go for something you’d enjoy drinking.
Serve it fresh: Rum Baba is best enjoyed the day it’s made, but you can prep the dough and syrup ahead of time to make things easier.

Ready to Try It?

This Rum Baba recipe is your ticket to experiencing a classic French dessert right in your own kitchen. Whether you’re making it for a special occasion or just because, it’s a dessert that will have everyone coming back for seconds. For more Parisian-inspired recipes and a deep dive into the city’s culinary secrets, grab a copy of Let’s Eat Paris by François-Régis Gaudry.

Rum Baba

Author: Let’s Eat Paris by François-Régis Gaudry

Print Recipe

Ingredients

For the baba dough

11/2 cups (180 g) pastry flour or T45 flour
1 tablespoon plus 2 teaspoons superfine sugar
⅔ teaspoon fine salt
⅓ ounce (10 g) fresh yeast
½ tablespoon milk
2 large, 100 g eggs
4 tablespoons (60 g) unsalted butter, at room temperature + 2 teaspoons for greasing

For the vanilla Chantilly cream

½ vanilla bean
11/4 cups (300 ml) heavy whipping cream
3 tablespoons confectioners’ sugar

For the syrup

2 ¼ cups (520 g) water
1 cup plus 2 tablespoons (230 g) superfine sugar
zest of 1 lemon
zest of 1 orange
1 vanilla bean
½ cup (125 ml) rum

Instructions

Make the baba dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, and salt. Dissolve the yeast in the milk and add it to the flour mixture. Knead on low speed (speed 1). Using a fork, briefly whisk together the eggs and slowly stream them into the mixer while on low speed. Knead until the dough detaches from the sides of the bowl.
Once a smooth dough is achieved, incorporate the butter in three additions. Knead the dough at speed 3 until a small piece of dough stretched using your fingers creates a very thin membrane that light will shine through without breaking. Set aside the dough for 45 minutes in a warm spot to rise.
Preheat the oven to 350°F (180°C). Place the dough in a pan greased with butter, large enough so that the dough fills the pan just two-thirds full. Set aside again for 30 minutes to rise. Bake for 20 minutes.
Make the vanilla Chantilly cream: Split the vanilla bean lengthwise in half and scrape out the seeds using the tip of a knife and set aside. In the clean bowl of the stand mixer fitted with the whisk attachment, beat the cream to stiff peaks. Stir in the vanilla seeds. Fold in the confectioners’ sugar to stabilize the cream. Keep chilled in the refrigerator.
Make the syrup: In a saucepan, bring the water and sugar to a boil. Add the grated lemon and orange zests, then the seeds and empty pod of the split and scraped vanilla bean. Cover and let infuse for 30 minutes over low heat. Stir in the rum. Keep warm.
Assemble: Dip the baba in the hot syrup and set aside on a rack to drain. When cooled, use a piping bag to top the center of the cake with Chantilly cream.

Notes

This home cook’s recipe is adapted from the legendary version by Cyril Lignac.

Classic Rum Baba Recipe