rum baba yeast rum cake

Rum Baba Yeast Cake – Nostalgic Savarin Cake

Written by Published on in Cakes, Desserts, Holiday
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What are Rum Baba Yeast Cakes?

Rum Baba Yeast Cakes, also known as Sabrina Cakes, are a nostalgic, Italian dessert that do not get the attention they deserve. Rum Baba Yeast Cakes are individual cakes and, most importantly, they are sweet, dipped in a rich syrup and filled with vanilla whipped cream. Whatever name you choose to call these scrumptious cakes, one thing everyone can agree on is that they melt right in your mouth and are perfect for any special occasion.

Personally, I love making these cakes for New Year’s Eve. What better way to celebrate the new year than with an individual, personal cake with a rich rum taste? Served with a glass of champagne, it is sure to be a winner for your New Year’s Eve get-together. At the end of 2020, we all deserve something sweet and fun to eat! Regardless of the occasion (or even just a rainy day project), you cannot go wrong with serving and devouring these yummy Rum Baba Yeast Cakes.

There are three separate parts to making Rum Baba Yeast Cakes. The first step is baking the actual Rum Baba Cake, which is delicious as is. The second step is making the delectable syrup and dipping the cakes in the rum rich syrup. The third and final step is making the heavenly vanilla whipped cream and topping the cakes right before serving them. By following these steps, you are sure to satisfy everyone’s sweet tooth with Rum Baba Cakes!

What You Will Need for Mouth- Watering Rum Baba Yeast Cakes:

Here are the necessary ingredients to stock in your kitchen to make the best Rum Baba Yeast Cakes.

Part One – The Cakes:

  • All Purpose Flour
  • Dry Active Yeast
  • Butter
  • Milk
  • Eggs
  • Sugar
  • Salt

Part Two – The Syrup:

  • Water
  • White Granulated Sugar
  • Vanilla Extract
  • Rum Extract
  • Rum

Part Three – The Vanilla Whipped Cream:

  • Heavy Cream
  • White Granulated Sugar
  • Vanilla Instant Pudding

Tips and Tricks for Baking a Rum Baba Yeast Cake:

The best thing about these Rum Baba Yeast Cakes is that you can make it your own style and give it your own special, individual flair. Top the Rum Baba Yeast Cakes with fresh berries, cherry syrup or drizzle with chocolate syrup for extra kicks! My mouth is watering just by thinking about these goodies.

Rum Baba Yeast Cakes may have a few steps and take a little longer than a traditional cake, but the end result makes the extra prep and time all worth it — trust me. The enticing sweet bites will keep you and your fellow sweet-toothed friends coming back for more. To create individual Rum Baba Cakes, I like to use and recommend using a standard cupcake pan. This ensures a perfect and unified, individualized size cake that looks (almost) too cute to eat!

Another way to elevate your Rum Baba Yeast Cakes are by adding hot syrup. The syrup needs to be hot so the cakes can absorb and soak up the syrup. If the syrup cools as you begin dipping your Rum Baba Cakes, simply reheat the syrup and take off the heat when you are ready to soak your cakes again. I am craving syrup just writing about this.

Since Rum Baba Yeast Cakes are stored in the fridge, you will need to add a little more syrup when you ready to serve them. Place each cake on individual plates and add more warm syrup before pipping the whipped cream. Once they are topped with just the right amount of syrup and whipped cream, you are set! They are ready to be served and enjoyed!

The most important tip to a successful Rum Baba baking experience is have fun and revel in the experience! Rum Baba Yeast Cakes are a sweet treat and the rum is likely to put everyone in a happy, fun-loving mood. The best part about making delicious Rum Baba Yeast Cakes is being able to eat them afterwards and enjoy them with your friends and family.

Are you ready for a bite of sweetness and happiness? Check our the Rum Baba Yeast Cake recipe below!

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rum baba yeast rum cake

Rum Baba Yeast Cake

  • Author: Nicole – Rolled in Dough
  • Prep Time: 2.5 hours
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 16 cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
Print Recipe

Description

Rum Baba Yeast Cake, or Sabrina Cakes, are sweet and adorable. Dipped in rich syrup and filled with vanilla whipped cream, they will melt in your mouth and are the perfect individual treat!

Ingredients

Scale

For the Rum Baba Yeast Cake:

  • 3 cups of All Purpose Flour
  • 1 tbsp of Dry Active Yeast
  • 7 tbsp of Unsalted Butter
  • 1 cup of Milk (whole or 2% works best)
  • 4 Large Eggs
  • 1/2 cup of White Granulated Sugar
  • 1/2 tsp of Salt

For the Syrup:

  • 6 cups of Water
  • 2 1/2 cups of Granulated White Sugar
  • 2 tbsp of Vanilla Extract
  • 1 tbsp of Rum Extract
  • 1/2 of Rum

For the Vanilla Whipped Cream:

  • 2 cups of Heavy Cream
  • 5 tbsp of White Granulated Sugar
  • 3.4 oz of Vanilla Flavored Instant Pudding Mix

Instructions

For the Rum Baba Yeast Cakes:

  1. Melt the butter in a small saucepan. Once melted, take the saucepan off the heat and add the milk. Mix to combine and set aside.
  2. With a standard mixer using the dough hook, add the flour and yeast and mix on low to combine. 
  3. Add the butter and milk combination, eggs, sugar, and salt to the flour and yeast in the mixer. Knead on low until well combined (about 1 – 2 minutes). Knead on medium speed for another 5 minutes. Cover the bowl with a towel and set aside until the dough doubles in size (about an hour). 
  4. Grease a cupcake pan. Gather the dough (deflating it is okay), and place dough in each cupcake cavity, about half way of the height. Set the pan aside for a second rise. 
  5. Preheat the oven to 375 degrees. Once the dough has doubled in size, bake for 20 minutes, or until golden brown. Set aside to cool once ready the cakes are ready. 

For the Syrup:

  1. In a large pot (enough to fit three cakes at a time), add water and sugar and heat on medium until the sugar has dissolved. Add the rum and bring to a boil and cook for another two minutes. Once this is complete, take off the heat and add the vanilla and rum extracts. Mix to combine. Set aside 1 cup of syrup to use later. 
  2. Place 3 cakes in the syrup pan . Soak for 2 minutes on one side, turn over the cakes and soak for another 5 minutes. Soak until they are big and fluffy. They should be heavy but not falling apart. 
  3. Place the cakes on a cooling tray and repeat until all cakes are soaked with the syrup. 

For the Vanilla Whipped Cream:

  1. In a stand mixer, add the heavy cream, sugar, and vanilla pudding mix. Beat to stiff peaks. 
  2. Transfer the whipped cream into a pipping bag, your choice of tip.
  • Once the cakes have cooled, place the cakes in individual plates.
  • Slice the stop, about 1/2 an inch, top with a tablespoon of warm syrup.
  • Pipe the whipped cream and serve. 
  • Enjoy!

Notes

  • Store the cakes in the fridge for up to 1 week. 
  • For best results, warm the syrup before serving and top the cakes prior to piping the whipped cream. 

Nutrition

  • Serving Size: 1
  • Calories: 394
  • Sugar: 44.3g
  • Sodium: 233mg
  • Fat: 12.4g
  • Saturated Fat: 7.3g
  • Carbohydrates: 62.9g
  • Fiber: 0.8g
  • Protein: 5.1g
  • Cholesterol: 82mg

Keywords: Rum Baba, Rum Baba yeast cake, Rum yeast cake, Rum syrup cake, individual rum cakes, savarins

Are you craving more sweets and delicious treats? Check out some of our other amazing cake recipes here.

One Comment

  1. DEKUYPER7
    January 10, 2021 at 2:02 am

    Thank you!!1