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
Dear Marie,
I have been looking for this cake for decades – no exaggeration. No one in California or Virginia ever heard of it. I would get this cake every year on my birthday from an Italian bakery in FL. Thank you, thank you, thank you!!! I can’t wait to try it.
Hi
I grew up in Canada and my parents are from Italy. These are the only cakes we had for birthday parties. I’ve had them with either chocolate sprinkles or slivered almonds on the side. I’m going to make it for my birthday this week. The only thing I’ll add is some red food coloring to the rum syrup. That’s how the cakes we had were made. It just adds a little color. I will definitely let you know how it turns out! Thanks!
Hi Rose – thanks for trying the recipe! Hope you liked it! I’m looking for an excuse to make it again soon!
Hi Marie,
I made the cake and added the red food coloring to the rum-flavored syrup and slivered almonds on the sides. It was great. My only problem was that my cream filling was runny. I’m not sure if I didn’t cook it long enough or what. It was seeping out of the sides of the cake. I felt like a bricklayer. I was quickly frosting the sides of the cake to try to keep the filling from coming out. What do you think I did wrong? I managed to save the cake by quickly putting my crumb coat on and refrigerating it. I tried to post a picture but I don’t know how. It looked and tasted as good as I remember. My parents, who are from Italy and very picky thought the cake was excellent and said that they want me to make it for all family birthdays! Thanks again.
Hi Rose -that’s great! I’m glad your parents liked it! About the filling, it’s hard to say without being there with you but without question the filling gets thicker when it cools or gets cold in the refrigerator. Did you use it at room temp or cold temp (ie, from the fridge?) if room temp, I’d suggest letting it get cold next time..hope that helps!
So I know this post is old but for anyone else who reads it and worries, the recipe is perfect, you did not cook it long enough. I made this recipe for the pastry creams today and added an additional 1/4 cup of milk and it was wonderful, but whenever you make pastry cream it takes about 5 minutes of constant stirring with a whisk on medium to medium high heat until it starts to thicken. Once it starts to get lumpy ( and you’ll think you’ve over cooked it) take it off the heat and whisk vigorously, it will come together and become super smooth, this recipe makes a perfect thick cream, which is why the whipping cream works so well because it lightens it up while the pastry cream help with stability.
I’ve been looking for bakeries here in Orlando that make a traditional Italian rum cake… Haven’t found one yet. Anyway… Boston uses almonds instead of peanuts. I grew up there.
Dan, I did find a small Italian bakery in Clermont called R & C Italian Bakery & Deli. They have some Italian cookies & such and also Italian food. The address is 470 State Hwy. 50, Clermont, Fl. Good Luck!
Whooooohooo!! I’m from Philly & grew up on Italian rum cake!!!! Orlando’s bakery in west Philly. I soooo miss them. Live in Florida where absolutely nothing compares!!! Gonna try this recipe!!!
I know Orlando’s well! I’m from Overbrook! I used to love their cheesecake with the crushed pineapple on the bottom. Yum. Sadly, their Italian Rum cake wasn’t as good last time I had it (it was dry). you will LOVE this recipe, promise!
Yes, I know of Orlando’s. I used to go to Testa’s in Havertown/Upper Darby. YUM!
How far ahead of time can this cake be assembled? I’ve made everything but don’t know whether I can safely assemble a day ahead of the party or if it’s better to wait. Thank you!
Hi Bobbie – the day ahead should definitely be fine. I wish I could tell you exactly how long the cake can be held afterwards (leftovers) but I’m just not 100% sure. The cake, frosting, and nuts should hold like any other cake but it’s the pastry cream that probably has the shortest shelf life. The good news is that the assembled cake freezes nicely so that’s an option if you have leftovers:)
Hi , Look forward to trying this version. We are in Australia and have this cake for birthdays. My mother makes the cake old Italian style – a bit of this and a pinch of that. I need a recipe. We also put almonds around the cake but first we lightly roast the almonds in the oven, cool and then crush- small to medium . We don’t use rum but Marsala which we heat up on the stove first to take away the alcohol so we still get the flavour and the kids can enjoy.
Hi Jenny – great tip about the Marsala. My kids don’t eat this because of the rum flavor but I did as a kid! I use the rum extract, which I’ve read has low or no alcohol.
I’ve always wanted to make this too and now will! Still order from old-fashi9on Italian bakery for my birthday, just because you have to have it. Thank you for this recipe!
p.s. Born & raised in NYC – almond slivers (which I have to use!) or sprinkles (kids prefer) – have never seen peanuts.
will rate after I’ve made it…..
Hi Connie – most people are using the almonds. I guess it’s way more traditional. You have all convinced me to try a version with the almonds. An excuse to make more cake!! Hope you enjoy:)
Your frosting ingredients call for 28 oz. (7 cups) of powdered sugar. Is it 28 oz. or 7 cups? Isn’t 28 oz. only 3.5 cups and 7 cups = 56 oz? Also, one step calls for vanilla and another vanilla extract. When you say vanilla, are you referring to pure vanilla vs extract? I’d really like to try your recipe this weekend but not sure how to proceed. Thank you for posting. Recipe sounds amazing. Anxious to try it out.
Hi John – I used 7 cups, which is 28 oz according to my calculations? It states 8 ounces = 2 cups, which is same as 4 ounces/cup. So, 7 cups x 4 ounces = 28. Does that make sense? For the vanilla, I use the vanilla, I use pure vanilla extract (no sugar added). Hope this helps:)
Hi Marie I am from Philly moved to Florida and there is not a single bakery to buy rum cake here …Needless to say i was ever so happy to find your recipe from Philly and so detailed so I am making this for my birthday…I am so happy..Thank you…Elaine
So glad to hear it! It’ll transport you back home. I wish I was in Florida today!
The italian rum cake was a big hit everyone loved it ….. Thank you so much….. Elaine
Hi Elaine & Hi Marie,
I am also from Philly & now live in Florida and yes Elaine, there are no Italian bakeries. I miss that!! I always had an Italian Rum cake for my birthday growing up. It’s tradition. So, Marie, I am so glad I came across your recipe & thank you for that. I am planning on making it for my birthday on the last day of this month. Can’t wait!!! Thanks again!
Happy Birthday! Hope you enjoy – thanks for stopping by:)
Whatever happened to Rednek Gormet and his cake? Seriously, though, I must try this. I’ve been jonesing for Italian Rum Cake for a while.
I know! He left us hanging! I was really anticipating the final commentary – Hey, Rednek…you out there??
This looks great! Do you have make the fillings one at a time?
I did make them separately, yes.
Marie – this looks the best of all rumcake recipes I found so far online. I grew up with it here in western Massachusetts, and like Boston always had it with almonds. I’m going to make it for Christmas dinner. It looks like it will be a winner.
Hi Diane – thank you for the complement! It is definitely a special occasion kind of cake.
Haha! It’s amazing what we take for granted! I live in Tennessee and we just had a woman from Italy open a shop in my small town with real Italian pastries! We really don’t see much of that down here, even in the bigger cities like Nashville, Memphis, or Knoxville.
My mother never had a recipe for this 🙂 and I’m going to try yours for Thanksgiving. Wish me luck!
It’ll be delicious I’m sure!
I love Italian rum cake. North Jersey and Brooklyn use almonds. Peanuts are not native to Italy.
Interesting – that’s probably why my Italian cousins can’t get peanut butter!
I was thinking about making this cake for a project in my nutrition class. It looks incredible. I have to account for the nutrition facts though… so I wonder what would be the easiest way of obtaining them…Lol never been great @ math either! Any ideas?
Sure – I have recently started using calorie count. Here’s the link: http://caloriecount.about.com/cc/account/flog_add.php?tab=new_recipe
you have to go to recipe analyzer and copy/paste the ingredients.