Rum baba (baba au rum), this classic yeast bundt cake soaked in delicious rum syrup, also decorated with a light vanilla bean whipped mascarpone frosting is the ultimate brioche-like boozy dessert!

This rum baba recipe is super fluffy and also moist and the rum-based soaking syrup makes it even creamier without making it soggy. An easy and light vanilla bean mascarpone frosting is added on top making the baba rum cakes even more luxurious and creamy.

A classic Italian pastry made from scratch, this dessert will transport you to the streets of Naples.


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For the babas

▢5 cups Manitoba flour Soft wheat flour
▢1 tablespoon + 1 teaspoon Fresh brewer’s yeast
▢2 cups cold eggs and also 12 medium eggs
▢3 tablespoons sugar
▢2 teaspoons kosher salt
▢14 tablespoons unsalted butter at room temperature, cut into pieces

For the rum syrup

▢6 cups water
▢2 cups sugar
▢1 ½ cups rum

For serving

▢Whipped cream
▢Fresh berries


1️⃣ Making baba in some ways is also like making dessert bread. Once you get your dough done all you really have to do is wait for it to rise and then bake.

2️⃣ Make The Baba Dough.

3️⃣ Let The Dough Rise.

4️⃣ Bake The Baba.

5️⃣ Make The Vanilla Whipped Cream.

6️⃣ To serve, cut the rum baba into slices and also add a dollop of the double cream, if desired.

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Babas can be stored in the fridge for up to 1 to 2 days. If not soaked, they will also keep for about 5 days. Keep them in an airtight container to avoid them drying out too much. I do not recommend freezing.

Now let's try and enjoy The Perfect Rum Baba!

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Written by vivi Gu

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