Baba Au Rhum (Rum Cake) Recipe

Name: Baba Au Rhum (Rum Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 ounce active dry yeast (1 package); 1/4 cup warm water (105 - 115 degrees F); 6 large eggs, room temperature; 1 tablespoon lemon zest, grated; 2 2/3 cups all-purpose flour; 3 tablespoons sugar; 1/2 teaspoon salt; ½ tablespoons unsalted butter, softened (1 1/2 sticks); 2 cups sugar; 2 cups water; 1/2 cup dark rum; whipped cream

Servings: persons

1/4 ounce active dry yeast (1 package)
1/4 cup warm water (105 - 115 degrees F)
6 large eggs, room temperature
1 tablespoon lemon zest, grated
2 2/3 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
½ tablespoons unsalted butter, softened (1 1/2 sticks)
2 cups sugar
2 cups water
1/2 cup dark rum
whipped cream

1
Butter a 10 inch Bundt or tube pan.
2
Sprinkle yeast over 1/4 cup warm water in a small bowl and let stand 1 minute (or until creamy) then stir until dissolved.
3
In a large mixing bowl beat the eggs and zest until blended. Beat in flour, 3 tablespoons sugar and salt. Add yeast and butter and beat until well blended.
4
Scrape dough into the buttered pan and cover with plastic wrap. Let stand in a warm place for 1 hour (dough should double in size).
5
Preheat oven to 400 degrees F.
6
Bake cake for 30 minutes or until golden (a cake tester [whatever that is] should come out clean when inserted in the center). So like I said, until golden.
7
Invert cake on a wire rack and let cool 10 minutes. Set the pan aside.
8
For the syrup:
9
Combine 2 cups sugar and 2 cups water in a medium saucepan and bring to a boil, stirring until sugar is dissolved. Stir in the rum. Remove from heat and set aside 1/4 cup of the syrup.
10
Return the cake (should still be hot) to pan and poke holes all over the surface with a skewer. Spoon the hot syrup over the cake.
11
Before serving, invert cake onto a serving plate, drizzle with reserved syrup and serve with whipped cream.

950

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 ounce active dry yeast (1 package), 1/4 cup warm water (105 - 115 degrees F), 6 large eggs, room temperature, 1 tablespoon lemon zest, grated, and more.

Yes, Baba Au Rhum (Rum Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baba Au Rhum (Rum Cake)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions