The Classic French Savarin Cake is a masterpiece of delicate textures and rich flavors, perfect for any occasion. Its light, airy crumb is soaked in a fragrant syrup, creating a moist and indulgent bite. The subtle hint of citrus and rum elevates every mouthful, making it a treat for the senses. With just a few hours of preparation, you’ll have a dessert that feels both elegant and comforting.
This cake is not just a dessert—it’s an experience. The tender, buttery dough paired with the luscious syrup offers a harmonious balance of sweetness and depth. Whether served with fresh berries or a dollop of whipped cream, it’s a showstopper that’s surprisingly simple to make. In under three hours, you can bring a touch of French patisserie magic to your table.
Ingredients for Classic French Savarin Cake
- For the Syrup:
- 1½ cups (12oz/340g) granulated sugar
- 1 cup (8floz/240ml) water
- ½ cup (4floz/120ml) freshly squeezed lemon juice
- ½ cup (4floz/120ml) limoncello (or substitute with orange liqueur for a different flavor)
- For the Cake:
- 2½ cups (12½ oz/355g) all-purpose flour
- ¼ cup (2oz/57g) granulated sugar
- 1 teaspoon instant yeast
- ½ teaspoon salt
- ¼ cup (2floz/60ml) whole milk (can substitute with almond milk for a dairy-free option)
- 6 large eggs, at room temperature
- Zest from one orange
- Zest from one lemon
- ¾ cup (6oz/180g) butter, softened
- For the Garnish:
- 1½ cups heavy whipping cream
- Fresh berries (strawberries, raspberries, or blueberries work well)
- Segmented oranges
Step-by-Step Instructions
- Make the Lemon Syrup: In a medium saucepan over medium heat, combine the sugar, water, lemon juice, and limoncello. Warm until the sugar is fully dissolved. Cover and set aside.
- Prepare the Pan: Butter and flour a 9-inch (23cm) bundt pan or savarin mold. Set aside.
- Mix Dry Ingredients: In a stand mixer with a paddle attachment or in a medium bowl, mix together the flour, sugar, yeast, and salt.
- Add Wet Ingredients: Add the milk, eggs, and zests. Beat for about 5 minutes to form a thick batter.
- Incorporate Butter: While continuously beating, add the softened butter one tablespoon at a time until the batter is smooth and shiny.
- First Rise: Spread the batter into the prepared pan, cover with plastic wrap, and let rise in a warm place for 1 hour.
- Punch and Second Rise: After 1 hour, punch the dough down all over, cover, and let rise for another hour, until the batter reaches about ¾ of the pan’s height.
- Preheat Oven: Preheat the oven to 350°F (180°C).
- Bake: Remove the plastic wrap and bake for 20-25 minutes, until the savarin is golden brown and a skewer inserted into the center comes out clean.
- Cool and Soak: Let the cake rest in the pan for 10 minutes, then carefully turn it out onto a plate. Pour half of the syrup into the pan and return the cake to the pan. Poke many holes into the cake with a skewer and pour the remaining syrup over it. Let cool completely while soaking.
- Garnish: Transfer the cooled cake to a serving plate. Whip the cream to soft peaks, pile half into the center of the cake, and pipe the remaining cream decoratively over the top using a piping bag fitted with a large star tip. Top with fresh berries and segmented oranges.
- Serve and Store: Serve immediately. Store leftovers in an airtight container for up to 1 day. Ungarnished cake can be stored in the pan, well wrapped, at room temperature for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
While the classic lemon syrup and whipped cream are delightful, you can experiment with other flavors. Try a raspberry coulis for a tangy twist or a vanilla glaze for a sweeter finish. For toppings, consider toasted almonds or a sprinkle of powdered sugar for added texture and elegance.
Serve It Right: Presentation Tips
For a stunning presentation, arrange the fresh berries and segmented oranges in a circular pattern around the cream-filled center. Use a piping bag to create decorative cream stars for a professional touch. Serve on a chilled plate to keep the whipped cream firm and the cake looking fresh.
Keep It Fresh: Storage and Reheating Tips
Store the ungarnished cake in the pan, wrapped tightly in plastic, at room temperature for up to three days. Once garnished, it’s best enjoyed the same day. If you need to store leftovers, place them in an airtight container in the fridge for up to one day. To refresh, let the cake sit at room temperature for 15 minutes before serving.
Time-Saving Hacks for Busy Bakers
To save time, prepare the lemon syrup a day ahead and store it in the fridge. You can also pre-measure all ingredients the night before to streamline the baking process. If you’re short on time, skip the second rise—though the texture may be slightly denser, it’ll still be delicious.
Essential Equipment for Success
A stand mixer with a paddle attachment is ideal for mixing the batter, but a hand mixer works too. Use a 9-inch bundt pan or savarin mold for the classic shape, and ensure it’s well-buttered and floured to prevent sticking. A skewer is essential for poking holes and checking doneness.
Classic French Savarin Cake
Ingredients
For the Syrup
- 1½ cups granulated sugar
- 1 cup water
- ½ cup freshly squeezed lemon juice
- ½ cup limoncello
For the Cake
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon instant yeast
- ½ teaspoon salt
- ¼ cup whole milk
- 6 large eggs at room temperature
- Zest from one orange
- Zest from one lemon
- ¾ cup butter softened
Garnish
- 1½ cups heavy whipping cream
- Fresh berries and segmented oranges
Instructions
- Make the lemon syrup: In a medium saucepan over medium heat combine the sugar, water, lemon juice and limoncello and warm until the sugar is dissolved. Cover and set aside.
- Make the cake: Butter and flour a 9-inch (23cm) bundt pan or savarin mold. Set aside.
- In a stand mixer with a paddle or in a medium bowl, mix together the flour, sugar, yeast and salt.
- Add the milk, eggs and zest and beat for about five minutes to make a thick batter.
- While continuously beating, add the butter about one tablespoon at a time until the batter is smooth and shiny.
- Spread the batter into the prepared pan, cover with plastic wrap and put in a warm place to let rise for an hour.
- After an hour, punch the dough down all over, cover and let rise for another hour, until the batter has risen to about ¾ of the way up the sides of the pan.
- At the end of the second rise, preheat the oven to 350°F (180°C).
- Remove the plastic and bake for 20-25 minutes, until the savarin is golden brown and a skewer inserted into the center comes out clean.
- After the cake has rested in the pan for 10 minutes, carefully turn out onto a plate.
- Pour half of the syrup into the pan and carefully return the cake to the pan.
- With a skewer, poke many holes into the cake all the way through and pour the remaining syrup over the cake. Let the cake cool completely while soaking in the syrup.
- Once the cake is cool, transfer to a serving plate.
- Whip the cream to soft peaks and pile about half of the cream into the center of the cake. Place the remaining cream into a piping bag fitted with a large star tip and pipe stars decoratively over the top of the cake.
- Top the cream with fresh berries and segmented oranges and serve.
- Store leftovers in an airtight container for up to 1 day. Ungarnished cake can be stored in the cake pan, well wrapped and at room temperature for up to three days.
