🥮 Baba au Rhum: A French Classic That’s Simpler Than It Looks
There are some desserts that seem to carry a kind of myth around them. In the case of the Baba au Rhum, it’s that it must be complicated—something you only order in a fancy Parisian restaurant, or spot behind the glass at an old-school pâtisserie.
But here’s the truth: it’s one of the simplest French cakes you can make.
The base? A soft, slightly chewy sponge cake. The magic? A warm, fragrant rum syrup that soaks into every bite. Top it with whipped cream if you like, or keep it plain and elegant.
I grew up eating baba made the old-fashioned way. And while I’ve seen countless versions online—some with dozens of steps or flashy garnishes—nothing beats the classic homemade recipe passed down in my family.
In this article, I’ll take you through:
- A quick and foolproof recipe
- The French tips that elevate it from good to unforgettable
- A personal visit to a Michelin-starred version
- And the fascinating history of this nearly 300-year-old cake
Let’s make a baba together. It’s easier—and more delicious—than you think.
✨ A Simple Cake… With a Few Key Tricks
This recipe is simple, no question. But if you want to capture that truly French flavor, there are a few little secrets that make a big difference.
(I’ll share those in the next part—stay tuned!)
I often stumble across incredibly long recipes for Baba au Rhum online—especially in English. And honestly? I get confused.
Because truthfully, this cake is not complicated.
At its heart, Baba au Rhum is a soft, airy sponge cake, soaked in sweet, fragrant rum syrup, and (if you’re feeling fancy) topped with whipped cream. That’s it.
So let me share with you my family’s version—a no-fuss, always-delicious classic. Straight from our kitchen to yours.
📝 Quick Info
- 🔥 Oven: 375°F / 180°C
- ⏱️ Prep time: 30 minutes
- 🍰 Bake time:
- 30 minutes for a large baba
- 15–20 minutes for smaller ones
🧺 Ingredients
✨ For the cake:
- 250 g flour
- 115 g butter
- 30 g sugar
- 100 g currants (raisins de Corinthe)
- 3 eggs
- 5 cl milk
- 8 g salt
- 15 g active dry yeast (or fresh baker’s yeast)
🥃 For the rum syrup:
- 50 cl water
- 125 g sugar
- 20 cl dark rum
👩🍳 Instructions
🍰 Cake
- Warm the milk slightly and stir in the yeast. Let it sit and activate.
- In a large bowl, whisk the egg yolks with the sugar until pale and creamy.
- Add the milk and yeast mixture.
- Stir in the flour until well combined.
- Beat the egg whites until stiff peaks form. Gently fold them into the batter, one-quarter at a time.
- Add the rinsed and drained currants. Fold gently to keep the batter airy.
👉 Pour the batter into a buttered mold, and let it rise for about 1 hour until puffy and light.
👉 Bake at 375°F (180°C) for about 25 minutes, or until golden and springy.
🍯 Rum Syrup
While the cake bakes:
- In a saucepan, combine water, sugar, and rum.
- Gently heat until it just starts to boil, then remove from heat.
👉 As soon as the cake comes out of the oven, pour the warm syrup over it—slowly, so it soaks in deeply.
👉 Then unmold the cake while still warm.
🇫🇷 French Tips & Tricks
Because a few little details make all the difference
Here are some tried-and-true tips that give your Baba au Rhum that unmistakably French flair. These aren’t rules—but they’re the kinds of things French grandmothers know by heart.
🍇 Use dark raisins, not golden
Golden raisins are often sweeter and less complex. For a truly French taste, stick with Corinthian or dark raisins—they have that deep, rich flavor we love.
Pro tip: Soak the raisins in rum overnight. This not only plumps them up but infuses them with flavor that lingers in every bite.
🌡️ Mix yeast with warm milk
A little warmth goes a long way. Warm (not hot!) milk activates the yeast, helping your dough rise better and faster.
Think body temperature—comfortably warm to the touch, not steaming.
⏳ Watch the rise, not the clock
Yes, I said one hour of rising time—but that’s just a guide. The actual time will depend on your room temperature.
- If it’s warm: It may rise faster.
- If it’s cool: It’ll take longer.
What you want is a dough that has doubled in size, feels soft, and is just about to jiggle—but not collapse.
👉 Better to underproof slightly than to overdo it.
🥃 Choose the right rum
This is important. Use a dark French rum from places like:
- Martinique
- Guadeloupe
- Réunion Island
These rums are rich, deep, and aromatic—nothing like cheap supermarket varieties. A few suggestions you can look up:
- Rhum Clément (Martinique)
- Damoiseau (Guadeloupe)
- Savanna (Réunion)
Or, for a twist, try a splash of Armagnac, as used by Michelin-starred chef Hélène Darroze.
🍊 Making it kid-friendly?
Not everyone wants (or can have) rum—especially little ones.
👉 Instead of rum, soak the cake in freshly squeezed orange juice. It’s bright, refreshing, and still gives that soaked, syrupy texture that makes baba so delightful.
🍽️ My Experience at Jòia by Hélène Darroze
During a recent visit to Paris, I had the pleasure of dining at Jòia, the inviting bistro by renowned chef Hélène Darroze. Located at 39 rue des Jeûneurs in the 2nd arrondissement, Jòia offers a cozy yet elegant atmosphere that feels like a home away from home.
The ambiance is a delightful blend of warmth and sophistication, with communal tables and an open kitchen on the ground floor, fostering a lively and convivial dining experience. Upstairs, the setting transforms into a more intimate space, reminiscent of a chic Parisian apartment, complete with plush seating and a fireplace.
The menu at Jòia reflects Hélène Darroze’s culinary journey, combining her southwestern French roots with inspirations from her travels. Dishes like the duck foie gras terrine and pumpkin gnocchi showcase her commitment to quality ingredients and flavorful simplicity.
Of course, I couldn’t resist trying the Baba au Rhum, a signature dessert that perfectly encapsulates the essence of French patisserie. The cake was impeccably moist, soaked in a rich rum syrup, and served with a generous dollop of whipped cream—a true indulgence that left a lasting impression.
For those interested in recreating this classic at home, Hélène Darroze has graciously shared her recipe on her website:
👉 Hélène Darroze’s Authentic Baba au Rhum Recipe
🍰 Curious About Baba au Rhum? Here’s What You Might Not Know!
📜 A Slice of History
Pour la petite histoire, as we say in French…
The Baba au Rhum has a backstory as rich as its syrup.
It was invented in 1735 by Nicolas Stohrer, pastry chef to King Louis XV. After traveling from Poland with the king’s father-in-law, Stohrer settled in Paris and opened his own pâtisserie on Rue Montorgueil.
🏛️ And here’s the amazing part: the shop still exists.📍 Stohrer, 51 rue Montorgueil, Paris 2e.Yes, almost 300 years later, it’s still there—and still serving their infamous Baba au Rhum.
🛍️ You can even buy it in a jar
Curious? You can actually order Stohrer’s baba online, beautifully packed in a glass jar. I haven’t tried it myself—yet—but I have to admit, I’m intrigued!
🍳 Want the official recipe?
Chef Jeffrey Cagnes, current guardian of Stohrer’s legacy, has shared his take on the original Baba au Rhum.
👉 Stohrer’s recipe on France Inter
🎧 A treat for French-speaking food lovers
If you speak French—or are learning—I highly recommend this fantastic podcast episode from “On va déguster”.
It’s a sweet dive into the world of French desserts, with stories behind the Tarte Tatin, Madeleine, and, of course, the Baba au Rhum.
Love French desserts? Discover even more sweet treats in our guide to French cakes and pastries.
🥄 In Conclusion: A Cake With Soul
The Baba au Rhum may sound grand, but it’s really just a humble sponge cake dressed in the elegance of rum syrup and the memories of French tradition.
It’s a dessert that’s traveled through royal courts, Parisian pâtisseries, and now, maybe—your own kitchen.
Whether you make it from scratch, order it from Stohrer, or taste it at a place like Jòia, what matters is this: Baba au Rhum is a dessert with soul. It’s a little boozy, a little nostalgic, and impossibly soft—a perfect example of how French cuisine makes the simple feel special.
I hope this guide inspires you to bake it, share it, or just enjoy it with a spoon and a smile.
Bon appétit — et à très bientôt, pour une autre douceur.
If you enjoyed learning about this dessert, explore more French food culture with our article on Bon Appétit and dining expressions.