Rum Babas

Updated February 23, 2016

These desserts are perfect to serve at a dinner party--just make these little rum-soaked cakes a day ahead and finish just before serving.

Prepare ahead: You can bake the babas and make the syrup a day in advance.

Freezing Information: Freeze unsoaked babas for up to 3 months.

Makes4 babas

Preparation Time20 min

Preparation Time - Text20 mins, plus rising

Cooking Time20 min

Cooking Time - Text20

Cooking Methodbaking



Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursedessert

Dietary Considerationpeanut free, tree nut free



Taste and Texturecreamy, rich, sweet

Type of Dishdessert


  • 1 cup all purpose flour
  • 2 tbsp sugar
  • 1 ½ tsp instant yeast
  • Pinch salt
  • 1¼ cup tepid whole milk
  • 2 large eggs, lightly beaten
  • 4 tbsp butter, melted and cooled, plus more for the molds
  • 1/3 cup raisins
  • 2/3 cup sugar
  • 3 tbsp dark rum
  • ¾ cup heavy cream
  • 1 tbsp confectioners sugar
  • 1 oz (30g) bittersweet chocolate, for garnish
  • 4 individual baba molds
  • Piping bag


To make the babas, combine the flour, sugar, yeast, and salt in a large bowl. Make a well in the center. Beat the milk, eggs, and butter together and pour into the well. Mix 3-4 minutes to make a smooth, thick batter. Stir in the raisins. Cover with plastic wrap and let stand in a warm place until doubled, about 45 minutes.

Generously butter 4 baba molds. Divide the batter among the molds. Cover with oiled plastic wrap and let rise in a warm place about 30 minutes, until doubled.

Preheat the oven to 400°F (200°C). Bake for about 15 minutes, or until the tops are light gold and spring back when pressed. Transfer to a wire rack and cool for 5 minutes. Unmold onto the rack and cool completely.

To make the syrup, bring the sugar and ½ cup water to a boil in a small saucepan over high heat, stirring to dissolve the sugar. Boil for 2 minutes. Transfer to a bowl and cool completely. Stir in the rum.

Use a wooden skewer to pierce holes over the surfaces of the babas. Transfer the babas to the syrup and let stand, turning often, until soaked. Stand each baba on a dessert plate.

Just before serving, whip the cream and confectioner's sugar just until soft peaks form. Transfer the cream to a pastry bag fitted with an open star tip, and pipe a rosette on each baba. Grate a little chocolate on each baba and serve with the remaining whipped cream.


Summer Fruit Babas: As a lighter summer variation, top the babas with summer berries rather than whipped cream.

Prune and Armagnac Babas: Substitute finely chopped prunes for the raisins, and Armagnac for the rum. Scatter a few chopped dried plums over the whipped cream instead of the chocolate.



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