The writer Courchamps stated in 1839 that the descendants of Stanislaus served the baba with a saucière containing sweet Malaga wine mixed with one sixth of Tanaisie liqueur.

Stohrer followed Stanislaus's daughter Marie Leszczyńska to Versailles as her pâtissier in 1725 when she married King Louis XV, and founded his pâtisserie in Paris in 1730.

While he is believed to have done so on the fresh cakes (right out of the mold), it is a common practice today to let the baba dry a little so that it soaks up the rum better.

[5] In 1844, the Julien Brothers, Parisian pâtissiers, invented the savarin, which is strongly inspired by the baba au rhum, but is soaked with a different alcoholic mixture and uses a circular (ring) cake mould instead of the simple round (cylindrical) form.

The ring form is nowadays often associated with the baba au rhum as well, and the name savarin is also sometimes given to the rum-soaked circular cake.