this is my all time favorite cake – please try it!
This cake has been on my want-to-make list for such a loooong time.
I’m thrilled with the result – it was amazing and rivals that from my favorite bakery. Quite a feat for a first time attempt, if I do say so myself:)
This cake is one of my weaknesses. If I let myself, I could probably eat the WHOLE thing. No kidding. Last day on earth? Yes, I’ll take a piece of this cake as part of my last meal. Heck, maybe even make it the entire meal!
childhood memories
Growing up, Italian Rum cake was a must-have for every birthday celebration. We didn’t do chocolate cake, sheet cake, or any other cake. My family and most other Italian families in the neighborhood had this kind of cake to celebrate birthdays.
Italian rum cake will always remind me of my old neighborhood in Philly; my mother; my Italian roots; my childhood….bittersweet memories for sure. I’m so glad that I’ve found a way to make it just as I like it because it seems to be harder and harder to find a good Italian rum cake.
what is Italian rum cake?
The cake is made with three layers of sponge cake (think Angel Food cake but with the egg yolks) that are soaked with a rum-flavored syrup, filled with layers of vanilla and chocolate pastry cream, iced with a bakery style frosting, [update: I am now using a stabilized whipped cream frosting] and adorned with crushed peanuts (or sliced almonds) on the outside (peanuts should be crushed a tad bit more than shown in photo).
it’s not as hard as it looks to make!
Don’t be intimidated by the instructions – the key is to make the cake in small steps over time, and then assemble it the day before or morning of the celebration. I made the sponge cake and froze it a week ahead, and also made the frosting a few days prior. I made the pastry cream the night before assembling the cake and the rum syrup the morning of assembly.
almonds vs peanuts?
I’ve seen a few versions of this cake online but with almonds instead of the peanuts. In Philadelphia, most if not all of the rum cakes that I’ve seen have the peanuts – I do wonder what area uses the almonds? It’s easy enough to substitute, but here in Philly, we’ve gotta have the peanuts.
Sources: Pastry cream adapted from Good Things by David; Sponge cake from Baking911; Bakery Frosting from My Madison Bistro
Italian Rum Cake
Ingredients
Ingredients for the bakery frosting (UPDATE: I now recommend stabilized whipped cream frosting, see link at end of this post for recipe):
- 28 ounces of powdered (confectioners) sugar (7 cups)
- 1 cup butter , room temperature
- 1 cup shortening (use high-ratio, if available)
- 1 teaspoon clear vanilla extract
- milk to thin , if needed
Ingredients for the vanilla pastry cream filling:
- 5 egg yolks
- 1/2 cup sugar
- 4 tablespoon cornstarch
- 1 cup milk
- 1 teaspoon vanilla extract
- pinch of salt
- 1/4 cup heavy cream
Ingredients for the chocolate pastry cream filling:
- 5 egg yolks
- 1/2 cup sugar plus 2 tablespoons
- 4 tablespoon cornstarch
- 1 cup milk
- 2 tablespoons of cocoa powder
- pinch of salt
- 1/4 cup heavy cream
Ingredients for the sponge cake:
- 1 cup sifted unbleached all-purpose flour; sift onto a sheet of waxed paper and then spoon into measuring cup and level to rim (4.25 ounces King Arthur all-purpose flour or 4.625 Gold Medal)
- 1/2 teaspoon salt
- 6 large eggs , separated; separate when cold. Can use cold in the recipe.
- 1 cup superfine or regular sugar , divided
- 1 teaspoon cream of tartar
- 3 tablespoons water , cold
- 1 teaspoon vanilla extract
Ingredients for the rum syrup:
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon plus 1 teaspoon rum extract
Ingredients to assemble the cake:
- 2 cups crushed peanuts OR sliced almonds , lightly salted
- 8- inch cake board (optional)
Instructions
How to make the bakery frosting:
- Combine butter and shortening
- Add powdered sugar slowly, 1 cup at a time
- Mix on medium-to-low speed to prevent air bubbles from forming
- Add vanilla extract and mix to combine
How to make the pastry creams:
- In a small bowl, add egg yolks and cornstarch. Whisk to blend and set aside
- In a medium saucepan, add milk, sugar, salt, and vanilla or chocolate; heat until small bubbles form (scalded) and remove from heat.
- Temper eggs by adding small amounts (about 4 ounces) of the hot milk mixture at a time, while whisking very QUICKLY to prevent the eggs from curdling.
- After all of the milk mixture has been incorporated into the eggs/cornstarch, return everything to the saucepan and cook over medium heat and stir constantly until thickened.
- My mother does this over a water bath because it quickly thickens and can very easily burn; I didn't use a water bath.
- Cool the pastry cream and refrigerate until ready to use. (should be eaten within 3 days)
- Whip heavy cream only until soft peaks form (overbeating will cause it to turn to butter) and fold together with cooled pastry cream (rewhip this if it has been refrigerated).
How to make the rum syrup:
- Combine all ingredients in a saucepan and heat over medium-high heat until sugar dissolves and then cool or store in refrigerator.
How to make the sponge cake:
- Preheat oven to 350 degrees and position rack in center of oven
- Line bottom of pans (I used two 8-inch) with parchment paper (UPDATE, Feb 2015: I used three 8-inch pans and split the batter equally)
- Combine flour with salt in a small bowl and set aside.
- In a standing mixer, whip the egg whites on medium-low speed until foamy (not stiff) and then add the cream of tarter and continue mixing until the white become opaque
- Add 1/2 cup sugar slowly to the side of the bowl and increase the speed of the mixer until soft but not stiff peaks form. Scrape the contents to another bowl and set aside
- Using the same bowl, which is now empty, add the egg yolks and whip at high speed for 3 to 5 minutes until lightened in color and the mixture "ribbons" when the beaters are raised
- Slowly add the remaining sugar (ie, 1/2 cup), cold water, and vanilla into the egg yolks and mix until combined on low speed
- Sift the flour onto the egg yolks in two additions, and stir gently with large spatula to combine.
- Gently but thoroughly fold in the whipped egg whites
How to bake the cake
- Transfer mixture to prepared pans and bake for about 20 to 30 minutes until cooked through; if using one pan instead of 2 adjust time accordingly. (using 3 pans, I only needed 20 minutes)
- Remove from oven, cool, and then run knife carefully around rim to loosen and invert to wire rack. After fully cooled, wrap and refrigerate or freeze. When ready to use, slice each cake carefully into 2 layers (will only need 3 of the 4 layers) (NOTE: see update below)
- UPDATE: I used three 8 inch pans and split the batter equally among the pans and it worked just as well with no waste; that is, no need to split the layers if you use 3 pans.
How to assemble the cake:
- Remove frosting from the refrigerator and allow to come to room temperature to facilitate spreading.
- Using a teaspoon, spoon the rum syrup evenly over each of the three cake layers.
- Place one cake layer on the bottom of an 8-inch cake board or cake dish (you may spread some frosting between the dish and bottom layer to prevent the cake from shifting)
- Spread all of the vanilla pastry cream on top on the bottom layer and then top with another layer of sponge cake.
- Spread all of the chocolate pastry cream on top of middle layer and then top with final layer of sponge cake
- Frost cake, and add generous amount of crushed peanuts or sliced almonds to the sides of the cake.
- Decorate the top if desired and refrigerate until serving.
Notes
Sandy says
August 18, 2019 at 11:28 amHi Marie,
I would like to use real rum instead of extract. Would you recommend it?
Making this cake for a birthday girl who loves rum!
Thanks!
Marie says
August 18, 2019 at 12:33 pmHi Sandy, I haven’t personally tried it but my mom has…the suggested conversion is in the notes section of the recipe (ie, how to change from extract to real rum). Hope that helps and that you enjoy!
Silvana says
August 3, 2019 at 10:27 amI’ve been searching for this recipe for what feels like forever. I also grew up celebrating birthdays with this amazing cake and it is becoming harder and harder to find. If you do get lucky and locate a bakery that makes it, more often than not it is disappointing. The last one I bought was dry and could have choked a horse. To say it was nasty is an understatement. Not to mention it was a pricy bit of yuck. Granted, great rum cakes can be found in Boston’s North End, but driving 35 miles is not always an option. I’m making this today (and I’m so excited!!).
One question regarding the quality of the stabilized frosting. Do I double it or no? Is one sufficient for the cake?
Can’t thank you enough for sharing this.
Silvana
Marie says
August 3, 2019 at 1:50 pmI don’t double the frosting because it’s only used to frost top and sides of cake (since you are making vanilla and chocolate cream for inside). If you like a lot of frosting you can double and then always use the leftover for topping fruit?
Peg says
July 29, 2019 at 11:11 pmSarno’s pasticceria in Los Angeles made this cake with Almonds. Closed in 2001, we are still trying to replicate their fabulous pastries.
Yours is the first recipe that comes close to their version from Napoli! Thank you so much since many of their faithful customers have been begging for this recipe or better yet, a new Napolitano Utalian Bajery in Los Angeles.
Nancy says
June 16, 2019 at 12:13 pmBorn and raised in Philadelphia,Pa, now living in The Villages, Fl. My birthday cake was always
Italian crime rum cake. Almonds on outside. Unable to find any bakery around my area now.
I have resorted to try your recipe. Using the stabilized whipped cream. My mouth is watering.
Collecting all ingredients. Will let you know the results. Thank you
Georgia says
June 12, 2019 at 1:45 pmLike the author, this cake has been a birthday party must-have since I was 6 years old. I’m now in my 40s. I’ve always had this cake made by my favourite Italian bakery, but this year I said why not DIY. After 4-weeks of just gathering the ingredients, supplies and will to try, I channeled my inner Martha, and made this cake. The result was great! I could tell because my husband, children, mother and sisters kept coming back for more, myself included. In my case, I added a light lemon/citron flavour to the sponge cake batter, used some real Jamaican rum, and I stuck with the almond coating as opposed to the peanuts, as that is how my bakery always presented it. The most challenging part for me was making the cream, as it was the first time for me to make this ever, so it took the most amount of time. But, that being said, now that I know what to expect in making the cream, it is easy to make. Overall, I can’t wait to make this cake again. I’m working on assembling and decorating this cake in a way that really reflects its WOW factor, as it is my all-time favourite cake. Thanks for the great recipe, it is on point.
Cheryl says
June 9, 2019 at 12:01 amWe live in Colorado, Philadelphia transplants. So happy to find this recipe, however can you advise how to adjust the cake recipe for high altitude??
Marie says
June 9, 2019 at 9:24 amIve never baked at high altitude! Maybe follow these suggestions ?
Susan says
June 26, 2019 at 12:08 pmI’m looking forward to trying this!! Born and raised in Philadelphia PA and Terminis bakery makes the absolute best Italian rum cake, always almonds on the outside, but very expensive! So trying it myself this year! Keeping my fingers crossed!
Marie says
June 26, 2019 at 1:02 pmTermini’s used almonds? Huh! Okay, I’ve updated the post for the almond folks, I’m started to feel outnumbered here, lol – I’m from Philly too!