Italian Rum Cake
Indulge in the fantastic flavors of Italy with our authentic Italian Rum Cake – a perfect blend of airy sponge cake soaked in a rich rum syrup, layered with velvety custard, enveloped in a smooth whipped cream (or buttercream frosting) and coated with nuts. It is off-the-hook in flavor and amazingly delicious!!
Each bite has the perfect balance of moist cake, creamy filling, and a little kick of rum, topped with crunchy nuts for an added texture. Ideal for weddings, anniversaries, or any special occasion, this luxurious cake offers the ultimate celebration and is truly unforgettable! It’s my top choice every year for my birthday.
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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 American families in the neighborhood had this kind of cake to celebrate birthdays.
What is Italian Rum Cake?
If you’re not familiar with this cake, let me introduce you (because I think you’ll really LOVE it)!
Italian rum cake is typically made of the following major components: (1) three layers of sponge cake that are soaked with a sweetened rum-flavored syrup, (2) decadent layers of vanilla and chocolate pastry cream filling (3) bakery style frosting, stabilized whipped cream frosting , or even cream cheese frosting (4) edges coated with lots of crushed nuts (peanuts in Philly or sliced almonds in other areas of the Northeastern USA).
Suggested Time Table
Don’t be intimidated by the instructions – I have found that the real key is to make the cake in small steps over time.
Making things over two or three days allows for easier assembly the morning of or the day before the event/celebration. Although the cake can be served a few hours after assembly, but it is best served the following day to allow it to set.
A suggested timetable could be:
- A week to a month beforehand, make the sponge cake and freeze it.
- Two days before, make the pastry cream and the rum syrup.
- The day before, add whipped cream to the pastry cream, make the frosting, and assemble the cake.
Sponge Cake: Ingredients and Method
Start by combining flour and salt in a small bowl and set it aside. In a standing mixer, whip egg whites on medium-low until foamy, then add cream of tartar. Continue mixing until the whites become opaque, ensuring there is no yolk mixed in, as this is critical for the cake to rise properly. Gradually add 1/2 cup of sugar to the bowl, increasing the mixer’s speed until soft peaks form. Then, transfer the egg whites to another bowl and set aside.
In the same bowl, now empty, whip the egg yolks at high speed for 3 to 5 minutes until they lighten in color and ribbon when the beaters are lifted. Slowly add the remaining 1/2 cup of sugar, cold water, and vanilla, mixing at low speed until combined. Sift the flour mixture onto the egg yolk mixture in two stages, stirring gently with a large spatula.
Next, fold in the whipped egg whites gently but thoroughly. Transfer the mixture to prepared pans, smoothing the tops if necessary. Bake for about 20 minutes until cooked through. Even if slightly overbaked, the rum syrup added later will effectively moisten the cake.
Tips for Making the Sponge Cake
When making a sponge cake, start by separating the eggs while they’re cold, as this makes it easier to keep the yolks and whites separate.
Weighing ingredients is more accurate than measuring by volume, so use grams or ounces. When incorporating the egg whites into the batter, do it gently but thoroughly to maintain their volume.
Do not grease the sides of your pan, as sponge cakes require a surface to cling to for rising. Finally, bake the cake immediately after mixing the batter to get the best results.
Pastry Cream: Ingredients and Method
The process to make the vanilla and the chocolate pastry creams is quite similar so to save time and space, only the chocolate version is shown.
Keep in mind that you’ll repeat this process and omit the cocoa powder and add vanilla extra instead for your second filling.
The preparation of the pastry cream for this cake involves a few critical steps. Start by whipping heavy cream separately and set it aside; this will be added to the pastry cream later, after it has been cooked and cooled, and just before assembling the cake.
In a small bowl, whisk together egg yolks and cornstarch, then set this mixture aside. In a medium saucepan, combine milk, sugar, salt, and your choice of vanilla or chocolate (for vanilla or chocolate cream). Heat this mixture until small bubbles form (scalding), then remove from heat.
To temper the eggs, gradually add about 1/2 cup of the hot milk mixture to the egg yolks and cornstarch, whisking quickly to prevent the eggs from curdling. Once all the milk mixture is incorporated, return the entire mixture to the saucepan. Cook over medium heat, stirring constantly until the mixture thickens. Be vigilant as the mixture can thicken rapidly. Continue stirring until the thickening process slows or stops.
Allow the pastry cream to cool, then refrigerate it until you’re ready to assemble the cake. When assembling, first whip the heavy cream until soft peaks form, being careful not to overbeat. If the pastry cream has been refrigerated and has firmed up significantly, rewhip it before folding it together with the whipped heavy cream.
Frosting: Ingredients and Method
Start by adding gelatin and water to a small saucepan, heating it on low until the gelatin dissolves. Be careful not to let the gelatin set.
Meanwhile, whip the cream and sugar together on medium speed until the mixture is slightly thickened. Gradually add the dissolved gelatin mixture to the cream, continuing to whip. Finally, increase the mixer speed and continue whipping until the mixture is firm.
The Rum Syrup
This is probably the easiest step: simply mix sugar, extract (or rum), and water in a small saucepan, heat gently until the sugar is dissolved, and then cool the mixture. Avoid overheating the syrup after the extract or alcohol has been added, or you will cook off the flavor.
You can apply to the sponge cakes with a large spoon or using a squeeze bottle if you have one.
I like to line up the cakes and apply the syrup while the parchment paper is still on bottom of cakes – makes it easier to move the cakes.
Rum extract substitution: you can use 2 tablespoons of dark rum OR 5 tablespoons of light rum for every 1 tablespoon of rum extract.
Assembly
Ensure all your ingredients are ready including the baked and cooled cake layers, pastry cream (with the whipped cream folded in), rum syrup, and frosting.
Begin assembling the cake by placing a layer of sponge cake on a cake plate or board (be sure to peel off the parchment first). Soak this layer with one-third of the rum syrup. Next, spread all of the vanilla pastry cream over this layer.
Add a second layer of sponge cake on top of the vanilla cream (again, peel off the parchment) and soak it with another third of the rum syrup. Then, cover this layer with all the chocolate pastry cream. Place the final sponge cake layer on top (peel off parchment) and soak it with the remaining rum syrup.
Finish by applying frosting to the top and sides of the cake. Decorate the sides with nuts and add any additional decorations to the top as desired.
Variations
Nuts: while almonds are common in some places, peanuts are preferred in Philadelphia. Choose nuts according to your preference.
Filling: The traditional Italian rum cake filling includes one layer each of vanilla and chocolate pastry cream, but feel free to experiment with all vanilla, all chocolate, or even raspberry or cannoli cream fillings.
Syrup: Consider substituting rum syrup with sweetened vanilla syrup for a lighter touch.
Frosting: Options range from bakery-style frosting to stabilized whipped cream or cream cheese frosting. Choose what suits your taste.
Cake layers: While sponge cake is traditional, a butter cake base can also be used as an alternative.
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📖 Recipe
Italian Rum Cake
Equipment
- 8-inch round cake pans (three total) or use 9 inch cake pans and do 1.5X the sponge cake recipe
- parchment paper to line bottom of cake pans
- standing mixer or hand mixer
- cake board (I use 10-inch size) (helpful but not necessary)
Ingredients
Ingredients for the sponge cake: (can use 9 inch cake pans and make 1.5 times the sponge cake recipe for thicker layers).
- 1 cup (125 g) unbleached all-purpose flour sift onto a sheet of waxed paper and then spoon into measuring cup and level to rim if not weighing
- 1/2 teaspoon salt
- 6 large eggs (separated into yolks and egg whites) separate when cold. Use when room temperature. Make sure egg whites do not contain any yolk!
- 1 cup (200 g) superfine or regular sugar , divided
- 1 teaspoon cream of tartar
- 3 tablespoons water , cold
- 1 teaspoon vanilla extract
Ingredients for frosting (stabilized whipped cream):
- 3 cups (714 g) heavy cream
- 3/4 cup (90 g) powdered sugar
- 3 teaspoons unflavored gelatin
- 4 tbsp cold water
Ingredients for the vanilla pastry cream filling:
- 5 egg yolks
- 1/2 cup (100 g) sugar
- 4 tablespoon cornstarch
- 1 cup (244 g) milk
- 1 teaspoon vanilla extract
- 1/16 teaspoon salt
- 1/4 cup (59.5 g) heavy cream (whipped) NOTE: this gets mixed in AFTER the pastry cream has been cooked and chilled
Ingredients for the chocolate pastry cream filling:
- 5 egg yolks
- 1/2 cup (100 g) sugar plus 2 tablespoons
- 4 tablespoon cornstarch
- 1 cup (244 g) milk
- 2 tablespoons cocoa powder
- 1/16 teaspoon salt
- 1/4 cup (59.5 g) heavy cream (whipped) NOTE: this gets mixed in AFTER the pastry cream has been cooked and chilled.
Ingredients for the rum syrup:
- 1 cup water
- 1/2 cup (100 g) sugar
- 1 tablespoon plus 1 teaspoon rum extract
Ingredients to assemble the cake:
- 2 cups (473.18 g) crushed peanuts OR sliced almonds , lightly salted
- 8 inch cake board (optional)
Instructions
How to make the sponge cake:
- Preheat oven to 350 degrees and position rack in center of oven
- Grease bottom only of cake pans with butter and flour/cake spray and for added measure, line bottom of pans with parchment paper (DO NOT grease the sides of the pan or your spongecake may not rise properly)
- 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 tartar and continue mixing until the whites 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
- Transfer mixture to prepared pans and bake for about 20 to 30 minutes until cooked through; using 3 pans, I only needed 20 minutes.
- Remove from oven, cool for about 10 minutes in the pans and then carefully remove the cakes from the pan (see next step).
- To prevent tearing or crumbling around the edges, I carefully use a knife to loosen the edges with a gentle up-and-down sawing motion (not gliding the knife around), ensuring a smooth release of the cake without damaging its sides.
- After fully cooled, wrap and refrigerate or freeze.
How to make the pastry cream:
- Note that the heavy cream gets whipped separately and is added to the finished pastry cream AFTER it has been cooked and cooled. I do this just before I'm getting ready to assemble the cake.
- 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 (depending on if you are making the chocolate or the vanilla cream [you will repeat all of these steps to make the other flavor)Heat until small bubbles form (scalded) and remove from heat.
- Temper eggs by adding small amounts (about 1/2 cup/4 ounces) of the hot milk mixture, a little at a time, while whisking very QUICKLY to prevent the eggs from curdling.
- After all of the milk mixture has been added into the eggs/cornstarch, return everything to the saucepan and cook over medium heat and stir constantly until thickened. The mixture thickens quickly (depending on how hight heat is)!! Stir fast and furious with whisk!Continue to heat and stir until it has stopped thickening.
- Cool the pastry cream and refrigerate until ready to use (this is when you do the last step below, adding the whipped cream). TIP: when folding in the whipped cream during next step, you must rewhip the pastry cream if it has set.
- When ready to assemble the cake, whip heavy cream until soft peaks form (overbeating will cause it to turn to butter) and then fold together with cooled pastry cream (rewhip the pastry cream first if it has been refrigerated and/or it has firmed up a lot).
- Repeat all these steps for other flavor (chocolate or vanilla).
How to make stabilized whipped cream
- Add gelatin and water to a small saucepan and heat gently just until the gelatin dissolves. Do not let the mixture set. If the gelatin cools too much you will have lumps or threads of gelatin in your whipped cream.
- Whip the cream and sugar using a standing mixer until the mixture is slightly thickened.
- Add the gelatin mixture slowly and then increase speed to high and continue whipping until the frosting is firm.
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 assemble the cake:
- Using a teaspoon or small squeeze bottle, distribute the rum syrup evenly over each of the three cake layers.
- Place one cake layer on the bottom of an 8- or 10-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. (if you have refrigerated the frosting (made ahead) you may have to rewhip it.
- Decorate the top if desired and refrigerate until serving.
Notes
- 28 ounces of powdered sugar (7 cups)
- 1 cup butter, room temperature
- 1 cup shortening
- 1 teaspoon vanilla extract
- milk to thin frosting if needed
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. STORAGE
Frosting and fillings keep for about five days in the refrigerator. Cake layers can be frozen for up to 3 months (wrap well in plastic wrap and place in freezer bags).
Store the Italian rum cake in the refrigerator until you are ready to serve it. Leftovers should also be stored in the refrigerator.
I have successfully frozen leftover pieces of cake to save some for a future date. The slices of cake freeze well and taste great! I wrap slices in plastic wrap and then place in a freezer bag. I have not attempted to freeze a whole cake.
Nutrition
Sources: Pastry cream adapted from Good Things by David; Sponge cake from Baking911; Bakery Frosting from My Madison Bistro
Made the cake and I am going to make it for the second time today, so I figured a review was merited, it’s a lovely cake everyone loved it!
The only thing I changed was I put whipped cream on top instead of frosting to make it just a tad bit lighter.
Thanks for a great recipe!
Great! Glad you liked it!
We use sliced almonds in Connecticut. We also use ricotta filling, the same as you find in cannoli, instead of vanilla cream. Either way, yum!
Agreed! 🙂
doing good with cake , I put cake it freezer b4 slicing in 1/2 , makes it much easier – learned that from making my Pina Colada cake . So I had 4 layers, I turned the inner sides up and “hosed” them down with Rum, btw, I used Vanilla flavored Rum , then I stacked them on cooling racks, and put in freezer.
another tip I want to recommend is I put the beaters in freezer overnite and a bowl in frig overnite, made beating egg whites faster and more doable.
Im thinking of adding some Rum to the fillings, but that’s tricky, esp doing a first time …. I do it for my Colada cake, but way I do it, its easy to make it thick if add to much rum, if there is a such thing, lol.
I just made both fillings, OMG ! …. soooo good ! , esp the chocolate !, I scraped the lining out the pan with my fingers trying to taste every bit of it , LOL. … will say, it is time consuming and work, but what a pay off ! , so glad I made cake and frosting other week. so tomorrow after adding whipped cream to fillings, I will assemble and frost the cake, and hope it doesnot mysteriously disappear b4 the party sunday, LOL . I can tell by now this is gonna be a 5 star recipe !
I love that filling too! Good to hear it’s all coming along.
Im almost finished making this cake for the 2nd time . A friend who was at my party last year, ask for it …. had no problems again making this cake at all , in fact, seemed easier this time since I knew what I was doing and had a plan … like making the frosting 1 st , then cake , then making fillings , day of serving I frost the cake , and cover with fresh strawberries.
like last time, the only things I do differently are 1) I use flavored rum , transfer in a spray bottle,, when done spraying both sides of 3 layers, I have used entire spray bottle. ….. 2) I use fresh strawberries instead of peanuts.
btw, this cake fully assembled , does freeze well,.
a 5 STAR RECIPE !
Thanks for checking in:) We were wondering how things turned out. I too have frozen leftover rum cake with success. (It only gets frozen because I don’t want to eat the whole thing….which would be easy to do!)
swear my GF is testing me by requesting this cake for her upcoming b-day , np I said, despite I never heard of it …. went to my fac recipe site and NADDA, not 1 recipe, so had to do some research just for the recipe, found 3, this one seemed more authentic , showed GF the pic, etc, she gave it the ok .
so far so good ….. just took cake out of over, came out great, rose as should, didn’t go flat when took out …. now let cool …. 1 change Im going to do is the Rum sauce, Im just gonna transfer Rum in spray bottle and “hose down” the cake a few times as I store it in freezer til time for b-day in couple weeks.
I already made the frosting , she cannot eat nuts, so I used Almond extract in frosting instead of vanilla … Im also storing frosting in freezer. …. another reason why I like this cake, down in steps, you can make ahead & freeze.
sorta reminds me of my Pina Colada Cake , I make 2 layers into 4, “hose down w/ rum , make a filling, etc ….. when complete, it contains an entire bottle of Rum NOT cooked out , lol. … also reminds me cuz of the numerous steps, and is time consuming, but that’s why do it in steps , in advance, don’t rush, have fun, have a drink.
will rate recipe when totally complete, but if had to rate now … 5 stars , but lets see how fillings turn out, will keep you posted
Sounds good so far…I like your thinking about doing the cake in steps and having fun instead of stressing! Pina colada cake sounds amazing! I like boozy cakes..lol
hi I don’t really understand the flour you mean plain flour sifted ?. I cant find rum extract can I use anything else ty will like to make it tomorrow ty
Yes, plain flour – usually called all-purpose flour
hi just wanted to know i cant find rum extract can i you anything else thank you ann going to try this tomorrow ty
Hi Beth – in the notes section of the recipe, you’ll see how to substitute light rum or dark rum for the extract.
hi Marie – I think my gf is testing my baking abilities ,lol, when I asked what kind of cake she wanted for her b-day she said “Italian Rum Cake”, no problem I said, I had never heard of it , went to my usual recipe site where they usually have everything and NADDA , lol …. so I asked for help for recipes and was directed to yours, and 2 others , and after carefully studying, deciding, I chose yours , seems more authentic , I didn’t want a quick & easy, cheating method.
the only change I see so far is the Rum itself, I transfer the rum into a spray bottle adding it that way. I will def keep you posted as I will be making it over this wknd.
Oh, I love this cake so much. Please let me know how you make out! She will be super impressed, I’m sure.
So excited to find this! I too grew up with italian rum cakes and am now stuck in an area where it is not known!!! I grab one at the old neighborhood bakery and bring it home in a cooler (4 hour ride!) In Boston we always had almonds versus peanuts. This is the first time I’ve ever seen peanuts lol. Dying to try this out Thanks a million!!!
Hello! I hope you enjoy it!
thank you marie will you do a video on utude or here to make the cream?.. im italian backround.. i always wanted to find this recipe and it was so hard but was scread that didnt turn out and then i will waste my money.. thank u so much marie
I can understand your concern – I will try to do a video someday. For now, you can search on YouTube – there is a good one by JoyofBaking. She uses flour in her pastry cream, and I prefer my recipe with just cornstarch. Same technique though. Watch it and you’ll feel more comfortable. If you can’t find it, email me (my email is on my contact page), and I will send you the link.
hi marie is it the same as in the italian shops i just wanted the cream recipes .. in australia we dont have shortning can we use samething else thanku
It is the same pastry cream as that you will find in the US bakeries – I can’t speak for Australia because I’ve never been but I’d imagine it’s the same. If you try it, I just caution you to use a water bath when thickening. It can burn very easily and I’d hate to hear that you had to remake it. It tastes like a high-quality pudding. As a last step, I mix in freshly whipped heavy cream to further improve the taste and texture.
but if this does work iwill make ty so much
hi just wanted to know has anyone tryed this recipe.?
i dont want to make it and it doesnt turn out its for my mother in law 67 birthday and i dont have much money to spend .. ? ty
Hi Lisa- I made the cake in the photo. Came out very good. I wish I could have a piece now. It’s a fairly new recipe so not sure if many people have had chance to try it yet. If you make it, let me know how you like it.
That cake is beautiful! I know my last meal would be full of desserts. Sweet treat after sweet treat.
Great minds think alike:)
i remember having this at every birthday! i never liked it, but now that i’m older, i appreciate it! it looks lovely!
Thanks! Yup – definitely not really a “kid’s cake”, although I believe the rum extract has little to no alcohol in it? Don’t quote me on that..it’s definitely easy enough to make a kid’s version, without the rum, but then it wouldn’t be as good IMO.
When cooking or in this case baking with alcohol. It use soley used to add tast. The alcolhol cooks/bakes out when cooking or baking. Unfortunately, eating foods what are cooked or baked cooks OUT the alcolhol. Therefore, unfortunately one cannot get drunk. So with that being said, for me to get drunk and waisted, I have to drink my butt off, but I don’t mind doing at all. Happy drinking, and please have a drink for me, Um well, make that 20 or so drinks for me. LOL Happy baking!!!
Stumbled across your blog for the Italian Rum Cake via Hillary humphry Cook on Twitter, and just had to pin you! This looks incredible! Gotta try it! Thanks for the recipe! Will let ya know when my family falls at my feet in adoration over this. They’re gonna, I just know it!
Glad that you could stop by and check it out…that visual just made me LOL!