Rum baba dessert - italiancookies.com
Babà: From Polish Babka to Neapolitan Rum Cake

While most people associate babà with Naples, its story actually begins in Poland, where a rich, dense yeasted cake known as babka reigned supreme in noble kitchens. This early version was hearty, slightly dry, and often reserved for royal tables.

Then, in the 18th century, everything changed. The exiled Polish king, Stanisław Leszczyński, brought his beloved babka to France, specifically to the court of Lorraine, where he was living in exile.

A French Twist with a Splash of Rum

However, the French court found the cake too dry for their refined tastes. So did the king himself. To solve this, he had it soaked in a syrup made with rum and citrus zest.

That single modification transformed the babka into something completely new: a dessert that was moist, aromatic, and full of character. The French embraced it enthusiastically, and their pastry chefs began refining it further making it lighter, more elegant, and more luxurious.

Neapolitan Touch

Eventually, the dessert made its way south to Naples, during the Bourbon rule in the 18th century. And this is where the babà found its true identity.

Neapolitan pastry chefs embraced the French innovation but gave it their own twist. They reworked the recipe into a soft, airy sponge with an almost bouncy texture, perfect for soaking in rich, fragrant rum syrup.

Today, the Babà Napoletano is not just a dessert, it’s a symbol of Naples. You’ll find it everywhere, from high-end pasticcerie to local cafés. While the classic version is served plain and syrup-soaked, modern variations abound. Some are filled with pastry cream, whipped cream, or even fresh berries and citrus zest. No matter how it’s served, one thing stays the same: it’s always soaked in rum and history

Rum baba dessert - italiancookies.com
A Taste of Naples in Every Bite
The Babà al Rum is more than just a dessert—it’s a piece of Naples on a plate. With its boozy, golden sponge that’s soft, springy, and irresistibly moist, this sweet treat soaks up rum syrup like a dream. Each bite becomes a warm, heady celebration of southern Italian indulgence.
Traditionally, babà are baked in small fluted molds, giving them their signature mushroom-like shape and a charming, old-world appeal. These mini cakes are instantly recognizable in the pastry shop windows of Naples, standing tall and proud as icons of the city's rich dessert culture.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising Time, Cooling & soaking time 3 hours
Total Time 4 hours
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!

Instructions
 

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

Use a High-Protein Flour: Bread flour or manitoba flour is ideal. It helps develop a strong gluten network, which is key to the babà’s signature elasticity and airy texture.
Don’t Rush the Kneading; The dough should be worked until it’s very elastic and slightly sticky—this can take up to 20–30 minutes in a stand mixer. A windowpane test (stretching the dough thin without tearing) helps you know it’s ready.
Expect a Very Soft Dough: Babà dough is closer to a batter than a typical bread dough. Don’t be tempted to add extra flour embrace the stickiness! Grease your hands when handling the dough to avoid a mess.
Let It Rise Properly: Allow a full, patient rise until the dough doubles in size. This can take 1–2 hours depending on room temperature. A second short rise in the molds helps them puff up beautifully.
Use the Right Molds: Traditional babà molds are small, fluted metal cups, but silicone or muffin pans work too. Grease well, especially if using metal, to ensure easy release.
Bake Until Golden and Light: The babà should be deeply golden on the outside and feel light when lifted. Underbaking leaves the inside gummy; overbaking dries it out.
The Soak is Everything: A good babà should be thoroughly soaked in rum syrup inside and out but still hold its shape. Soak warm babà in warm syrup, or chilled babà in warm syrup, to help absorption.
Don’t Overdo the Rum: Add the rum after the syrup has cooled slightly to preserve its aroma. For a less boozy version, simmer the rum briefly to burn off alcohol.
Some Variations of Rum Babà (Babà al Rum)

Babà from regional twists to modern takes, perfect for putting your own spin on this classic Neapolitan dessert. 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.

Babà al Limoncello
Swap the rum syrup for a syrup made with Limoncello (the famous lemon liqueur).
Adds a bright, citrusy twist, perfect for summer.
Often served with lemon-scented pastry cream or candied lemon peel.

    Chocolate Babà
    Add cocoa powder to the dough for a chocolatey sponge.
    Soak in a coffee or chocolate liqueur syrup.
    Serve with chocolate ganache or whipped cream for a decadent dessert.

    Tropical Babà
    Soak in a coconut rum or pineapple liqueur syrup.
    Garnish with whipped cream, toasted coconut, and fresh tropical fruits like mango or pineapple.
    Great for a Caribbean inspired twist.

    Filled Babà (Babà Farcito)
    After soaking, slice and fill with Pastry cream, Chantilly cream, Whipped ricotta or mascarpone
    Add berries, nuts, or jam for extra flavor.

    Babà Cake (Torta Babà)
    Make one large babà in a Bundt pan or ring mold.
    Slice like a cake, soak generously, and fill the center with cream and fruit.
    A showstopper for special occasions.

    Mini Babà / Babà Mignon
    Make bite-sized versions for party platters.
    Serve plain or with a dollop of cream and a cherry on top—Neapolitan café-style.
    Easy to portion, fun to eat.

    Coffee-Infused Babà
    Add espresso to the soaking syrup.
    Combine with a dash of coffee liqueur (like Kahlúa or Tia Maria).
    Pairs beautifully with mascarpone cream or tiramisù-style filling.

    Nutty Babà
    Incorporate ground almonds or hazelnuts into the dough (reduce flour slightly).
    Soak in a nut-flavored liqueur like Frangelico or Amaretto.
    Serve with crushed nuts and cream.

    Savarin (French Cousin)
    Very similar to babà but usually larger and ring-shaped.
    Often filled with fresh fruit and cream.
    The syrup is usually lighter, and alcohol is optional.

    Let Them Rest Overnight

    Like a good story, babà only gets better with time. Give them a night to rest, and by morning, the syrup will have soaked deep into every airy pocket, softening the crumb and rounding out the flavors. The result? A tender, melt-in-your-mouth texture that’s somehow even more luxurious than when fresh out of the oven.

    Storage

    Freshly soaked babà can be just as irresistible a few days later, if you store them right.

    Refrigerate: Place the soaked babà in an airtight container and refrigerate for up to 5 days. The syrup helps preserve their moisture, so they won’t dry out quickly. Bring to Room Temp: Before serving, let them sit out for 20–30 minutes. The texture softens and the flavor blooms at room temperature.

    Warm It Up (Optional): Want that just-soaked feeling? A quick 10-second zap in the microwave can bring them back to life, soft, warm and ready to devour.

    Freeze (Unsoaked Only): If you’re prepping ahead, you can freeze the baked but unsoaked babà for up to 2 months. Wrap tightly, then thaw and soak when you’re ready to serve. Avoid freezing soaked babà, they’ll lose their structure and get mushy.