Classic French Savarin Cake

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHAT YOU GET: A bright and beautiful Savarin cake recipe that is just the right thing for a special treat. It uses yeast but is very easy to work with.

This classic French Savarin cake is is a yeasted cake, unlike a typical sponge cake. The yeast gives it an incredibly light texture — perfect for soaking up the sweet and tart lemon liqueur-infused syrup. 

This ring-shaped cake is perfect for those who want a nice, balanced dessert. The cake isn’t too sweet, which means it lends itself perfectly to showcase the flavors of the syrup as well as the fresh fruit and homemade whipped cream. The cake will also seem a bit dry, which means that syrup is 100 percent necessary, so don’t be shy! 

As a note, this recipe does need you to plan ahead as the cake needs to rise! 

What Is A Yeast Cake? 

A yeast cake is a cake that uses yeast instead of other leavening agents, such as baking soda and baking powder, to give it its lift. As a result, you’re left with a cake that is lighter, a little less sweet, that has an almost bread-like aroma. To help flavor this classic savarin cake, I like to add a lemony syrup, which the fluffy cake will soak up. 

What Is The Difference Between Using Baking Soda And Baking Powder Compared To Yeast?

Using baking powder and baking soda is a relatively new technique, as they were just invented in the 1800s. In comparison, humans have been using yeast to make bread and alcohol for over 5,000 years. While bakers still depend on yeast to make bread, when it comes to cake, baking powder and baking soda have become the go-to because there’s no need to wait for the cake to rise. 

We don’t usually call cakes “yeast cakes,” but you’ll notice that more traditional cakes are made with yeast, such as panettone and, of course, this savarin cake! 

Tools You Need To Make Classic French Savarin Cake

• Measuring cups and spoons
• Medium saucepan
• 9-inch (23cm) bundt pan or savarin mold
• Stand mixer or hand mixer
• Mixing bowls

Gemma’s Pro Chef Tips For Making French Savarin Cake

• Don’t shy away from the amount of syrup in this recipe. The cake itself does not have much sugar, and the syrup is necessary to add flavor and moisture.
• Limoncello is a sweet, lemony liquor from the south of Italy. If you wish, you can substitute a different lemon or orange liquor but if you do, depending on your preference.
• Taste the syrup and make any adjustments to the amount of sugar and lemon juice. For a flavor variation, you can use Meyer lemons.
• I use instant yeast in this recipe which does not have to be proofed. Check the label to make sure that you are using the correct type of yeast.
• The cake will need a warm place to rise. If your kitchen is very cold, turn on your oven for just a minute or two, then make sure to turn the oven off and place the cake in there to rise.
• If you have time, make this cake the day before you intend to serve it. Wrap it well and let it rest a full 24 hours at room temperature for the cake to absorb all of the syrup evenly. Garnish with whipped cream and fruit just before serving.

Learn new skills and level up your baking in the Bold Baking Academy — now open for subscription, featuring the Bold Baking Concierge for direct access to Gemma & her team for all your baking help.

Try These Recipes!

Mango Butter Mochi Recipe

Matcha Butter Mochi Recipe (Green Tea Rice Cake)

Gemma's Best-Ever Vanilla Birthday Cake Recipe

Incredibly Moist Coconut Cake Recipe