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.
Kim says
Warning! Stop!
I followed the recipe exactly and it was a complete flop!
The cake itself rises to less than an inch (combined).
The pastry cream was lumpy and awful, it never set up.
The frosting was delicious (how could you get that wrong?)
And the peanuts were delicious, I had nothing to do with that.
I spent over three hours in the kitchen and the end result was a rock hard, lumpy mess. Could eat more than one bite. Dreadful.
Claudia Chiappetta says
I’m not too sure what happened on your end? Mine turned out perfect and the instructions were spot on. The only comment I have is that the stabilized whip cream should be up’d to 6 cups. When you click on the link, it automatically assumes 2 cups.
Marie – as an FYI, it was very difficult to go back and forth between the ingredients and the recipe (I was multi-tasking the sections).. I would suggest having each instruction list after the ingredient list. Thank you for the beautiful recipe, tastes like how my nonna used to make it!
Marie says
Good idea, thanks for feedback! I’m not sure if I can do this because the recipe card uses automatic templating but I know what you mean, I’ve been in that situation myself…that said, glad you enjoyed!
Rebecca Cawby says
I am going to attempt this cake for the next birthday. Can you make the sponge cake ahead of time and freeze it? Sounds yummy!
Marie says
Yes I do that all the time just make sure to wrap well in plastic wrap
Alana says
Hi!
How long does it take on the stove for the run syrup? Also, does it thicken up once cooled?
Thanks!
Marie says
You ask some really good questions! The syrup does not thicken up – only have to cook until sugar is dissolved. You may also want to taste it and adjust flavorings to your liking.
Alana says
Thanks Marie!
Alana says
Is my comment posting about the pastry cream question with the whipped heavy cream? I am not seeing it.
Alana says
Last question…
– Do I make the pastry cream, refrigerate and then the next day fold in the whipped heavy cream before assembly?
OR
– Do I make the pastry cream, cool, then fold in the whipped heavy cream and refrigerate over night before assembly?
Marie says
Just let it cool a bit and Then fold in whipped cream (otherwise The cream will set and you’d have to rewhip it before folding in whipped cream…)
Alana says
Also, I only have (3) 9” round pans. Will this be ok?
Marie says
Yes that’d be fine although layers might be a little thinner…it will all come together just fine after you layer and fill
Alana says
I forgot to add in my previous comment…
– My dad loves his cakes to be STUFFED with pastry cream. Will this pastry cream recipe be enough or should I double it?
Thanks!
Marie says
That’s a relative term if you look at the photo it’s a pretty good representation of how much cream….the ratio is half cake half cream in my opinion
Alana says
Hi there! I’m about to bake this cake this week and have a couple of questions about the pastry cream instructions:
– Do I add the heavy cream mixture to the pastry cream once the pastry cream cools before refrigeration?
– How should I store pastry cream in refrigerator? Plastic bowl with plastic wrap or air tight plastic container with sealed lid?
Thanks!
Marie says
I whip the heavy cream (Making whipped cream) and then fold it into the pastry cream. To store the pastry cream, I place plastic wrap directly on top of cream (in contact with cream) so there is no air between the top of the cream and the plastic …hope that makes sense
Alana says
I’m confused… sorry!
Do I make the pastry cream then fold in the heavy cream and refrigerate until assembly OR
Do I make the pastry cream, refrigerate overnight then fold the in whipped heavy cream the same day before assembling the cake?
Silvana says
I’m concerned that this recipe only calls for one cup of flour…really…that’s it. I did read some comments that it turned out very good, so I’ll give it a try.
Making this for my Napoletano hubby for his birthday on May 25th. Unfortunately, due to Covid 19 the two of us will only be able to enjoy this cake. If it turns out, I will have a belated birthday party and bake the cake a second time.
Marie says
Hi Silvana, yes, I’ve made this many many times and it’s spot on. Hope you enjoy!
Kathy Orsak says
The Bronx bakery Boccia’s on 219th street and White Plains Road only used almonds. Also my favorite cake, now obtained at Mike’s Pastry in Boston’s North End or Harvard Square.
Gina says
I grew up in Newark, NJ and Italian rum cake from Canca D’Oro bakery in Union, NJ was always our birthday cakes! Loved those cakes! I can’t wait to try this recipe.
Marie says
Hope you love it:)
Julia Trimarco says
I’m looking forward to trying this recipe – although, brace yourself – I’m going to attempt to convert it to vegan and gluten-free. I grew up in an Italian family in Schenectady, and my mom bought me this cake from Villa Italia bakery for every single birthday until I moved away (they always made it with lemon curd instead of vanilla cream, and almonds, btw). Over the years, I’ve had to re-invent all my Nana’s recipes as vegan and gluten-free due to my dietary intolerances, but I’ve been too chicken to try the cake. This year is the year! It will be a social distancing project.
Marie says
Wow:) maybe try this for the cake portion…. https://www.food.com/recipe/prize-winning-gluten-free-sponge-cake-471486 you’ll need a good basic sponge cake for the base
JosieR says
I had this cake at an Italian restaurant in San Francisco. The only difference was that the chocolate pastry cream layer was actually ganache–so that’s how I made it. I did everything else that you said (but I used the stabilized whipped cream as a frosting, like you had suggested we might try) and everyone loved it. I grew up in an Italian family but in northern California, so we didn’t really have the wonderful Italian bakeries that you had on the east coast, other than if we traveled to North Beach in San Francisco. So I was very happy to come across your recipe! I am making it for company that we are having this weekend. It presents so nicely and is always a wonderful dessert.
Marie says
Chocolate ganache sounds heavenly! Glad you enjoyed it!
Adri says
This looks great! I grew up eating this cake at every single family birthday celebration. Although, this is still made in most italian bakeries in and around NYC, it doesn’t taste the same nor have the same texture. Most do not include the rum in any form, the cake is usually not airy and spongy and the chocolate and vanilla creams do not have rich deep flavors. This cake always had huge sliced almonds that covered every inch of the whipped cream frosting.
Judith says
My daughter loves Italian layered cake and wanted it for her 25th birthday! Thank you for the recipe and the detailed method. It was the first time I made one and you were right about tackling it in parts. The sponge stayed fresh and light conserved in the fridge over 2 nights after baking – and the other elements were prepared in that time.
We used Strega liqueur – my husband hails from Southern Italy and said that’s what they would use. It was delicious! I thought the liqueur quantity was too much but next time I would use it all – we just poured on more at the table!
Melissa says
Going to make this because it’s my moms absolute favorite cake. I’m from Boston and we have never seen it made with peanuts. ALWAYS sliced almonds. Can’t wait to try this out.
Jared says
Same, from Boston, and I have only seen almonds. I wonder what it would be like with peanuts?
Marie says
If you make it, try half and half….not mixing the nuts but rather one side almonds and the other peanuts:)
Katie says
Has anyone ever made this with 6 inch cake pans? I only have three 9 inch pans or three 6 inch pans and want to make it for my husband’s birthday this weekend. Thanks!
Marie says
Hi Katie, I haven’t – maybe another reader can answer but I’d estimate you’d need about 2/3 of the recipe. Otherwise, you can make the whole thing and use the extra to make some cupcakes, which you could freeze. The cake also freezes well so that’s another options if you make the larger size and end up with leftover cake.
Richard Keyser says
Can’t wait to try this recipe. We always bought this type of cake from Lansing, MI’s only Italian bakery (Roma Bakery) but they sadly closed recently. They made theirs like this but with almonds. It also had a pink layer of the custard (not a berry flavor) for added color. Beautiful cake. I worked with the owners’ daughter but she of course could not give me the recipe. I’ll let you know how mine turns out!
Marie says
Ohhh pink cream…that probably looked so pretty! Let me know how it turns out.
Richard Keyser says
I finally made the cake. People told me it was better than the bakery’s. The only thing I will do differently next time is use all of the simple syrup the recipe calls for. I thought it would be too soggy but it really needs all of the syrup.
Thank you for the recipe!
Maria Gerace Moyer says
I was Born and raised in south Philadelphia. We grew up with Italian rum cakes for every birthday. My husband’s favorite cake is Italian rum and we recently moved to Florida and of course I cant Find a bakery that makes one. So here I am On your site. I love To bake so this should be easy. I’ll update with his reaction:). Maria
Marie says
I’m excited for you! I wish more bakeries offered this cake but homemade is always best anyway
Janet says
Grew up in Philadelphia. This was always the cake at birthdays. My husbands favorite.
Turned out great, better than I expected for my first try.
As someone else commented the pastry sauce oozed out the sides, but there was still enough for a nice layer in between the cake layers. I just went around the cake gently with a tiny spatula to wipe away the cream before icing.
I used the whipped cream icing, which turned out great.
I didn’t use any nuts, which is a break from tradition, but nobody cared.
What a nice surprise for my husband’s 74 th birthday.
Janet says
Also: needed more rum.
Marie says
If you used rum extract atrength might vary on brand. I used to use exactly what I specified using extract but last time I made it using same measurements I agree it was a bit weak
Donna M Chieffo Ivy says
Hi Marie, I’m originally from New Jersey, born in Jersey City, now in Maryland. My Dad’s family is Italian and we found our wonderful Italian rum cake at Monteleone’s on Newark Ave. In Jersey City. My sister is now in Colorado, so the only time we get our cake and pastries is when we head up to Cape Cod and I pick up my cousin in Jersey City. We have tried a number of other bakeries where we live, but none can compare to Monteleone’s, especially their canolis!
I actually made a version of Italian rum cake for my first wedding, but I didn’t have the right recipe for the pudding. Our vacation stop in New Jersey is also a chance to get Polish Cheese Babka, (as my mom’s heritage is Polish). We get this from Pechter’s in Harrison, NJ. and we have yet to find any other place that makes such good babkas. I hope to try your recipe, especially with the cream recipes. Absolutely both chocolate and vanilla and with almonds befitting this wondrous dessert. Thanks for posting!
Marie says
If it were up to me, this cake would be available everywhere, too bad it’s not 🙁 enjoy!
Linda says
I replied to another comment and am not sure it got posted. My large family had these cakes for our birthdays. It is getting difficult to find them so I appreciate you sharing this recipe. Our cakes had chopped pistachios around the sides. Delicious. I live south of Boston.
Gary says
Yes! I grew up next Springfield, Mass and La Fiorentina (still going strong) uses minced almonds. I would not complain about pistachios, though! No chocolate layer, just vanilla, please. lol
Anita says
Hi im looking forward to making this. I am in Australia. What is stabilized whipped cream?
Marie says
By adding the gelatin to the whipped cream it becomes sturdier…recipe is linked in the post
Bernie says
Growing up Italian in Syracuse and Utica. I love this cake. This cake was THE cake for big fancy family affairs in Utica with the extended family and it Is ALWAYS shaved almonds.
Jules says
I am surprised to learn that Philly uses peanuts. Peanuts aren’t traditionally Italian, or found in Europe at all. I grew up around Italian in the Boston area and almonds are always used. In fact, why call it Italian rum cake if you use peanuts? Maybe name it Philly rum cake? Has a nice ring.
Marie says
I’m not sure how to answer your question but perhaps to say that sometimes when a particular ingredient isn’t readily available and then it becomes available, many people are drawn to it. You say you grew up around Italians – Well, me too! Italian parents and my whole neighborhood was Italian too. When my cousin was here from Italy, he brought home (to Italy) jars of peanut butter, so I’m aware there are no peanuts or peanut butter in Italy (but that certainly doesn’t mean they don’t like it)… Remember, Italian rum cake really is Italian American rum cake – have you ever seen Italian rum cake in Italy? So you like sliced almonds? It’s really an easy substitution – just use sliced almonds!! And no, it’s not Philly Rum Cake – it’s Italian Rum Cake. But I know where you are coming from – it drives me batty when people put oregano in their pasta sauce because then according to our style of Italian American cooking, the sauce becomes pizza sauce and is no longer pasta sauce. But seriously, there is no better Italian rum cake recipe on the net 🙂
Linda says
The cakes my family had had crushed pistachios around the edge. Delicious.
Marie says
Oh that sounds so good!!
Sandy says
Hi 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
Hi 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
I’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
I 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
Sarno’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.
Kathy says
I have been telling my friend how every birthday when I was young was celebrated with an Italian Rum Cake. I grew up in Norristown, PA. I can’t tell you how happy I am to have found your recipe! It’s time I made one for myself!
Nancy says
Born 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
Like 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
We 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
Ive never baked at high altitude! Maybe follow these suggestions ?
Susan says
I’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
Termini’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!
JAM says
My experience is Terminis uses peanuts — Potito’s in South Philly does too. Love this. My family is NC but from South Philly. I’ve made the cake for pst two years on my mom’s birthday and it’s a hit!!!
Mary anne says
I think they used peanuts , I always ate that cake , and peanuts it was . I eat always go to Terminis when I’m back in Philly . My birthday just passed , a young girl made me Italian Cream Cake , in Memphis that’s Luke hummingbird cake . Italian Rum cake was always at the party back in the day . La Rosa’s Bakery no longer there was anazing as well .
Maria Gerace Moyer says
I’m pretty sure Termini’s and Potitos use peanuts but I coukd Be wrong.