Baba au Rhum

Baba au Rhum - roomfortuesday.comA couple weeks ago while I was out of the office, Jordan shot a beautiful recipe to share with our Tuesday Made email subscribers from one of our new favorite cookbooks, French Country Cooking. The recipe turned out really delicious and it would make the perfect treat or indulgence for spring & summer parties, Mother’s Day brunch, and all sorts of special occasions as the weather warms. This is one of those recipes that looks as lovely as it tastes, and I wanted to give this one a permanent place to live here on the blog. Click through or pin it for later. Also- if you’re not already on our Tuesday Made email list, be sure to signup here! We share all sorts of helpful design tips, recipes, special discounts, first dibs on vintage goods, etc. 

Baba au Rhum - roomfortuesday.comThis dessert is light, flavorful, and the presentation really can’t be beat. It can also be modified in a variety of ways to suit your needs!

Baba au Rhum - roomfortuesday.comThe key is to use fresh vanilla beans! Be sure to scrape out all the seeds for that intense flavor we all know and love.

Baba au Rhum - roomfortuesday.comAnother tip is to sift your dry ingredients for the perfect bundt cake consistency. You’ll want these to be light, fluffy, and perfectly spongey to absorb the rum syrup.

Baba au Rhum -

Baba au Rhum -

Baba au Rhum

French dessert, mini bundt cakes, dessert, baba au rhum, rum cake
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine French
Servings 8


Baba Bundts

  • 2 T unsalted butter plus more for the pan
  • 1 2/3 cups all purpose flour plus more for the pan
  • 3 T whole milk
  • 1 vanilla bean split lengthwise, seeds scraped & reserved
  • 1 T baking powder
  • pinch of fine sea salt
  • 2 large egg yolks
  • 2 large egg whites

Rum Syrup

  • 1/2 cup granulated sugar
  • 3/4 cup dark rum
  • 1 cup heavy cream
  • 2 T powdered sugar


  • Preheat the oven to 350 degrees F. Grease a regular bundt pant, or mini bundt pan with butter and sprinkle with flour. Shake out the excess over the sink.
  • Make the baba. In a saucepan, combine the milk, butter, and vanilla bean and seeds over medium heat until hot but not boiling.
  • Meanwhile, sift together the flour, baking powder, and salt.
  • In a large bowl, whisk together the egg yolks and granulated sugar until smooth. Whisk in the hot milk mixture and then the flour mixture.
  • Using an electric mixer, whip the egg whites until they hold stiff peaks. Gently fold them into the batter.
  • Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the baba comes out clean- about 25-30 minutes. Let cool for 10 minutes and then unmold onto a rimmed serving platter.
  • Prepare the rum syrup. In a small saucepan, bring the granulated sugar and 1/2 cup of water to a boil. Add the rum, reduce the heat, and simmer just until the sugar dissolves.
  • Whip the cream and powdered sugar until the cream holds stiff peaks.
  • Slowly pour the rum syrup all over the cake and wait until it is fully absorbed. Serve with whipped cream and a drizzle of any pool rum syrup.


Adapted from French Country Cooking by Mimi Thorisson
Keyword baba au rhum

Baba au Rhum - roomfortuesday.comJordan used her mini bundt pan, which makes the perfect single servings. You can use any pan or the larger standard bundt, but I think these mini cakes are so charming and would be perfect for spring & summer parties or gatherings.

Baba au Rhum - roomfortuesday.comAnother important thing to note… Jordan relayed that she filled her baby bundts a little too full. She would recommend filling them halfway (instead of three quarters) because they definitely rise quite a bit. You can always cut off the excess with a bread or cake knife, but to maximize the batter- halfway seems like the happy point!

Baba au Rhum - roomfortuesday.comThese easily spring loose from the pan and you’re left with a gorgeous and perfectly proportioned shape. The last step is to soak them in the rum syrup and top with whipped cream.

Baba au Rhum - roomfortuesday.comI just love how beautiful these look and think they would make the ideal presentation for a brunch, dinner party, or shower. Let us know if you try the recipe! Jordan and I would love to hear what you think.

Baba au Rhum - roomfortuesday.comAll of my go-to and favorite inspiring cookbooks can be found in the Tuesday Made shop! I also created a big list for you here. Before I sign off today, I wanted to give a big shoutout to Emmett, Jordan, and Christiane for doing such an amazing job with the shop while I’ve been feeling under the weather. I spent what little energy I had the past few weeks doing Tuesday Made tasks, but I feel so grateful to have a small (but passionate!) team I can count on. They’re the best people I know and I’m very thankful for them. Anyway, cheers to lots of delicious recipes, cocktails, and gatherings with good people this spring & summer! I’m certainly looking forward to warmer days spent with good company. What are your favorite party recipes?

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  1. Good morning! I have made three birthday cakes in the last month, so you know I’m in for all the baking! While I really enjoy the engineering and flavor combo creation of a layer cake, I also love a syrup-soaked goodie. Bonus points for rum and the cutest mini-bundts! You really can’t beat those diminutive pans for ease of serving and adorableness of presentation. I don’t have any special occasions on the horizon, but, honestly, I don’t require much persuasion to bake a cake. Your selection of cookbooks is pretty enticing, too! I’m captivated by beautiful food photography (and new recipes, of course)! It’s not quite warm enough for Negronis on the patio, but I second your cheers to cocktails and sunny weather gatherings! I’m ready. Be well, friend!💜☀️

    1. Hi Peggi! Three birthday cakes?! You’ve been busy, busy, busy! That sounds so good though. We don’t have any parties or special occasions either, but once I’m feeling back to myself, I figured that would be a great reason to host a dinner party or patio hang. Who doesn’t love cookbooks and beautiful food imagery? I’m always here for that. Negroni season is just around the corner :) Have a fantastic day, friend! xo

  2. Good morning Sarah! When I saw this recipe come across my inbox I knew I needed to save it for later. It looks so delicious, and being a saucy type person, the idea of a rum syrup soaked cake sounds absolutely delectable. This would be the perfect dessert for an evening dinner party with friends to kick off summer, and I’m here for it. Now if I only had one of those adorable personal size Bundt pans…to Amazon we go, haha! I can’t wait to try this one; I’ll let you know how it goes. I far prefer cake baking over any other baked goods, and this one seems like there’s some kitchen fun to be had. Thank you so much for sharing. I hope this morning finds you well-take care my friend. Xoxo

    1. Hi Lauren! Not only do I love using the cookbooks, but I think they’re so perfect for styling in the kitchen. Win/win! I’m also a saucy type of person. I always want the condiments, added syrup, whatever. Ha! I might have bought myself a mini bundt pan after seeing Jordan’s perfect cakes. I hope you and the fam have a wonderful day today! xo

  3. 5 stars
    Happy Wednesday! You had me at rum! This sounds so delicious! What’s another weakness? Cookbooks…ha! I thought for sure I would have several cookbooks on your list but I was surprised I only have 3! I am intrigued by a few of them. The 5 Ingredient Cooking for Two would be perfect for my husband and I now. Also the Cast Iron Cooking is something I would like to try. My son loves Pho and the Simply Pho might be fun to try with him. He has surprised me lately with cooking more and asking for recipes. But the one that sounds really intriguing & must check out her blog is The Art of Escapism Cooking. Interesting!
    My favorite party recipe is your chocolate lava cakes that my family keep requesting! Also, my husband makes really good margaritas! They are not low in calories. We tend to drink the whole pitcher when we make them…they are that good!
    It truly is a wonderful thing to have people who are there for you and look out for you. Have a great day!

    1. Happy Wednesday, Danna! Cookbooks are my weakness, too. I have way too many- but I enjoy using all of them. We do a lot of cast iron cooking when we camp! Emmett and I also both love pho. How fun that your son is getting into cooking- I love hearing that. I’m also thrilled to hear the lava cakes were a hit with your family :) I’ll be ready for some of your pitcher margaritas at Round Top! Sound like a deal? Haha! I hope you have a lovely day!

  4. I have always been tempted by those tiny bundt pans! This recipe looks like a great, simple base. One of my go-to party recipes is deviled egg bites. People go wild for them whenever I bring them anywhere! And they’re so simple. I usually double the recipe and make 6 hard boiled eggs. I love bringing dessert, too, but I often vary the desserts I bring and don’t gave one go-to.

    Deviled egg bites:

    1. Ok, Brittany… those deviled egg bites look incredible. I definitely saved that recipe and can’t wait to try them! Thanks for sharing :)