Savarin cake, known as savarină cake in Romania, is a dessert that is baked until golden brown, and then soaked in rum syrup, usually overnight. It is filled with sweet whipped cream and served chilled with tart jams or a sour cherry on top.

This vanilla-flavored cake is typically baked in a muffin pan or a mini bundt pan and is similar to the French baba au rhum and the Polish ponczowa. Savarin cake was named in honor of Jean Anthelme Brillat-Savarin, a distinguished French food writer, gourmand, politician, and lawyer.