Italian Rum-Soaked Yeast Cake
A light, syrup-soaked Italian yeast cake with a delicate crumb and aromatic rum finish. This elegant dessert looks impressive but requires only basic mixing and baking skills.
- Total time
- 45 min
- Servings
- 8
- Calories
- 520
- Protein
- 8g
Ingredients
- 2 cups all-purpose flour
- 2.25 teaspoons instant yeast
- ¾ cup whole milk, warmed to 110°F
- 4 whole large eggs
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ teaspoon fine sea salt
- 1.5 cups granulated sugar
- 1.5 cups water
- ½ cup dark rum
- 1 teaspoon vanilla extract
- 1 cup lightly whipped heavy cream
- 8 whole maraschino cherries
Instructions
- 1
Preheat your oven to 375°F. Lightly butter eight 3-ounce babà molds or a standard muffin tin with non-stick spray — you want just enough to prevent sticking without adding extra flavor.
- 2
In a small bowl, combine 2.25 teaspoons of instant yeast with 0.75 cup of whole milk that has been warmed to 110°F. Stir gently and let sit for 5 minutes until it becomes foamy — this tells you the yeast is alive and active.
- 3
In a large mixing bowl, whisk together 2 cups of all-purpose flour and 0.5 teaspoon of fine sea salt. Make a well in the center of the flour and pour in the yeast-milk mixture.
- 4
Add 4 large eggs one at a time, beating well after each addition with a wooden spoon or electric mixer on medium speed. The dough will be sticky and elastic — this is correct.
- 5
Add 0.5 cup of softened unsalted butter in 4 pieces, beating well after each addition. Continue beating for about 5 minutes until the dough is smooth, shiny, and pulls away from the sides of the bowl. The butter should be fully incorporated — there should be no streaks.
- 6
Add 0.25 cup of granulated sugar and beat for another 2 minutes until the dough looks light and fluffy. It will still be quite soft and sticky — do not add more flour.
- 7
Using a rubber spatula or wooden spoon, divide the dough evenly among your prepared babà molds, filling each one about halfway. The dough will be soft and require gentle coaxing — use wet fingers if needed to ease it into the molds.
- 8
Set the filled molds on a baking sheet and place them in a warm, draft-free spot to rise for 30 minutes. They should puff to fill the molds and feel light and airy — they will jiggle slightly when you gently shake the pan.
- 9
Slide the baking sheet into your preheated 375°F oven and bake for 18-22 minutes, until the babà are deeply golden brown on top and a toothpick inserted in the center comes out clean. The tops should sound hollow when tapped with your finger.
- 10
Remove the babà from the oven and immediately unmold them onto a wire rack. Let them cool for 5 minutes — they will still be warm.
- 11
While the babà cool, combine 1.5 cups of granulated sugar and 1.5 cups of water in a medium saucepan. Set it over medium heat and stir gently until the sugar dissolves completely, about 3-4 minutes. You should see no grains remaining.
- 12
Remove the syrup from heat and let it cool to room temperature — about 10 minutes. Stir in 0.5 cup of dark rum and 1 teaspoon of vanilla extract. The syrup should smell richly aromatic with no sharp alcohol burn.
- 13
Once the babà have cooled for about 5 minutes but are still warm, place them in a shallow dish or bowl. Slowly pour the rum syrup over them, allowing each babà to absorb the liquid gradually — they will expand slightly and become glossy. Let them soak for 5-10 minutes, spooning extra syrup over any dry spots.
- 14
Transfer each soaked babà to a dessert plate. Top with a generous spoonful of lightly whipped heavy cream and crown with a single maraschino cherry. Serve immediately or at room temperature — the babà are best enjoyed within a few hours of soaking, while they still have texture.
Tools you’ll need
- 8 babà molds or standard muffin tin
- baking sheet
- small bowl
- large mixing bowl
- whisk
- wooden spoon or electric mixer
- rubber spatula
- wire rack
- medium saucepan
- instant-read thermometer or kitchen thermometer
- toothpick
- shallow soaking dish or bowl
- dessert plates
- whisk or electric whip
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