Vanilla Rum Babas
Prep
25 mins
Cook
40 mins
Servings
6
Difficulty
Easy
These Vanilla Rum Babas are one of my favorite treats to make when I want something special without too much fuss. The whole process takes just over an hour from start to finish, making them perfect for entertaining without spending all day in the kitchen. I love using real vanilla extract here because it brings such warmth and depth to these little cakes. Butter is packed with fat soluble vitamins that your body actually needs, and it makes these babas incredibly moist and tender. The rum syrup soaks right into the sponge, creating something truly elegant that looks like you spent way more effort than you actually did.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter
- 3 piecelarge eggs
- 2 mlvanilla extract
- 50 mlfull-strength white rum
- 100 mlheavy cream
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 23x13cm baking tin and line with parchment paper.
Tip: Use a digital thermometer to ensure accurate temperature.
- 2
In a medium bowl, whisk together flour, sugar, and a pinch of salt.
Tip: Aim for a uniform mixture to ensure even baking.
- 3
In a large mixing bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
Tip: Use room temperature butter for the fluffiest cake.
- 4
Add vanilla extract and mix until combined. Gradually add flour mixture and mix until just combined.
Tip: Be careful not to overmix, as this can lead to a dense cake.
- 5
Pour in rum and mix until just combined. Pour batter into prepared tin and smooth the top.
Tip: Don't overfill the tin, as the cake will rise during baking.
- 6
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Tip: Keep an eye on the cake during the last 10 minutes of baking, as it can burn quickly.
- 7
Remove from oven and let cool in tin for 10 minutes. Transfer to a wire rack to cool completely.
Tip: This step is crucial to prevent the cake from breaking apart.
- 8
To make the syrup, combine rum, sugar, and heavy cream in a small saucepan. Heat over medium heat, stirring until sugar dissolves.
Tip: Stir occasionally to prevent the syrup from burning.
- 9
To assemble, slice the cooled cake and soak each slice in the warm syrup for 2-3 seconds on each side.
Tip: Don't soak too long, as the cake will become too soggy.
- 10
For the frosting, beat the unsalted butter until creamy. Gradually add powdered sugar and mix until smooth and creamy.
Tip: Aim for a light and fluffy frosting that complements the cake.
- 11
To make the caramelized sugar, heat a non-stick pan over medium heat. Sprinkle granulated sugar evenly and cook for 2-3 minutes, or until golden brown.
Tip: Be careful not to burn the sugar, as this can make it bitter.
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