Rum Baba – Neapolitan rum babà

The Rum Babà, also known as Babà Napoletano, is now a beloved symbol of Neapolitan pastry tradition, but its origins trace far beyond Naples. This iconic dessert began as a rich yeast cake called babka in Poland, where it was a staple in royal kitchens. In the 18th century, the exiled Polish king Stanisław Leszczyński brought the cake to France. According to legend, the king found the babka too dry, so he had it soaked in rum and citrus syrup—a brilliant twist that gave rise to the modern babà. French pastry chefs further refined the recipe, and it quickly gained popularity in Parisian patisseries.

The dessert eventually made its way to Naples during Bourbon rule, where it underwent its final and most beloved transformation. Neapolitan pastry chefs turned it into a light, airy sponge cake, deeply soaked in fragrant rum syrup and often served in individual portions. Over time, the babà became a staple of Naples’ pastry culture, sometimes filled with pastry cream, whipped cream, or fruit.

The Babà al Rum is a classic Neapolitan dessert made from a light, leavened sponge cake with a rich, airy texture. Traditionally, it’s baked in fluted molds or individual aluminum cups, giving it its signature shape. Today, the Rum Babà is a true symbol of Neapolitan pastry culture, proudly displayed in the windows of almost every traditional café and pasticceria in Naples. Whether enjoyed plain or filled with cream, it's a must-try for anyone exploring the sweet side of southern Italy.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Rising Time, Cooling & soaking time 3 hours hrs

Total Time 4 hours hrs

Servings: 12 servings

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

Dough:

• 2 cups (2 cups) all-purpose flour
• 7 tbsp unsalted butter (softened)
• 4 eggs (room temperature)
• 3 tbsp (3 tbsp) sugar
• 1 tsp active dry yeast)
• ⅛ tsp salt

Rum Syrup

• 2½ cups water
• 1½ cups granulated sugar
• 1 cup dark rum (adjust to taste) (adjust to taste)
• Zest of 1 lemon (optional)
• 1 tsp vanilla extract (optional)
• Pastry cream or whipped cream, candied cherries or citrus peels For Serving (optional)

Equipment

• Stand Mixer with dough hook
• 12 4oz babà moulds
• 1 non-stick muffin pan (optional) Do not use any paper liners!

Method

 

Dough

1. Warm the milk slightly and dissolve the yeast with a pinch of sugar.
2. In a stand mixer with a dough hook, combine flour, sugar, and salt.
3. Add eggs one at a time while mixing at low speed.
4. Add the yeast mixture and continue mixing until dough starts to pull away from the bowl (about 10 minutes).
5. Gradually add softened butter, a little at a time. Mix until the dough is smooth and elastic.
6. Cover with a damp cloth and let it rise in a warm place for 2 hours, or until doubled in size.

Fill the Molds

1. Grease babà molds (or muffin tin).
2. Fill each mold halfway with dough.

Bake

1. Preheat oven to 180°C (350°F).
2. Bake for 25–30 minutes, or until golden brown and springy.
3. Remove from oven, unmold, and cool on a rack.

Rum Syrup

1. In a saucepan, combine water, sugar, citrus zest, and vanilla.
2. Bring to a boil, simmer for 5 minutes until sugar dissolves.
3. Remove from heat, stir in the rum, and let cool slightly.

Soak Babàs

1. Once babàs are cool, soak them in the warm syrup for 2–3 minutes each, pressing gently to absorb.
2. Remove with a slotted spoon and let drain on a rack over a tray.
3. Remove with a slotted spoon and let drain on a rack over a tray. (Optional)

Serve

1. Serve as-is or split and fill with pastry cream or whipped cream. Garnish with fruit, candied orange peel, or a cherry.

Notes

The dough is very soft and sticky, almost like a thick batter and it needs proper kneading and proofing time. Don’t rush the rise! This ensures the dough spongy enough to absorb the syrup.

Babàs should be soaked in syrup while still warm, and the syrup should also be warm (but not boiling). This helps the sponge absorb evenly without collapsing.

Variations:
Traditional babà is served plain, but in Naples, it’s common to find versions filled with pastry cream, whipped cream, or Nutella, while others are garnished with candied fruit or fresh berries. Add a dollop in the center or slice in half and fill like a sandwich.