A combination of sponge cake, vanilla and chocolate pastry creams, rum syrup, whipped cream frosting, and nuts makes this Italian rum cake out of this world!
And so, here is my complete guide to making this amazing cake.
Table of Contents
Jump to:
- Table of Contents
- What is Italian rum cake?
- Overview of the process
- What is sponge cake?
- How to make the sponge cake (and top tips)
- Top tips for making sponge cake
- Making the pastry creams (vanilla and chocolate)
- Making the stabilized whipped cream frosting
- Making the rum syrup (and substitute)
- Assembling and decorating the cake
- Variations of this cake
- Make ahead tips and storage
- Italian Rum Cake
Italian birthday cake (Italian rum cake)
This amazing cake is better than most cakes you may find these days at the local bakery. My opinion of course. But, hopefully you may agree!
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 Italian rum cake as part of my last meal. Heck, maybe even make it the entire meal!
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.
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!
I’ve heard that Wegman’s has an Italian rum cake now! People, make this cake – it will be better than Wegman’s – I promise (apologies to Wegmans – I really love Wegman’s!!)
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) then filled with layers of decadent vanilla and chocolate pastry cream (3) iced with a bakery style frosting, or stabilized whipped cream frosting and (4) then coated on sides with lots of crushed nuts (peanuts seemed popular in Philly OR sliced almonds in other areas of the Northeastern USA) on the outside.
So you have a combination of cake, vanilla and chocolate cream, frosting, booze, and nuts! Winning!
Overview of the process
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 the components over two or three days allows for easier assembly the morning of or night/day before the event/celebration. Of course, if you have a good helper, it can be made much quicker!
I suggest making the sponge cake first (and then freezing depending on when you want to assemble and serve the cake (see Make ahead tips and storage)
Then one or 2 days before you want to serve, make the pastry creams and the frosting and rum syrup.
The cake can be served a few hours after assembly but it is best served the following day to allow it to set.
What is sponge cake?
So what is a sponge cake anyway? A sponge cake is a type of foam cake, which is lighter and springier than a butter cake. According to Rose Levy Berembaum’s book, The Cake Bible, a sponge cake is similar to a genoise cake (which is another type of foam cake) but sponge cake has no added fat aside from the egg yolks.
Because sponge cakes don’t have a lot of fat, they are typically drizzled with syrup, in this case, a rum syrup!
The volume in your sponge cake depends on how the eggs are beaten, their temperature and the order in which the ingredients are added to your cake batter.
For more in depth reading about the different types of cakes, the reader is highly encouraged to see “Understanding Cakes” chapter of The Cake Bible. Is it an excellent book (although this recipe is not from Rose’s book, it is most definitely is a true sponge cake, just as Rose Levy Beranbaum describes according to the ratio of ingredients).
How to make the sponge cake (and top tips)
- 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 (the egg whites should not have ANY yolk at all in them or they will not whip up well – this is crucial for the cake to rise well).
- Add ½ 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, ½ cup), cold water, and vanilla into the egg yolks and mix until combined on low speed
- Sift the flour onto the egg yolk mixture 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, smooth tops if needed, and bake for about 20 minutes until cooked through. (the beauty of this cake is that even if your cake is slightly over baked the rum syrup, applied later, will moisten it very well!)
Top tips for making sponge cake
- Separate eggs while cold (this makes it easier to keep yolks and egg whites separate
- Ensure that your egg whites do not contain any traces of yolk (it helps to use separate bowls to inspect each new egg you separate before adding them to the other egg whites, otherwise you may taint the whole batch)
- Egg whites that have yolk in them will not whip well (egg white volume is vital to obtain optimal cake volume)
- Let the eggs come to room temperature after separating them. This helps to ensure that ingredients blend well.
- Gently but thoroughly fold the egg whites into the batter
- Weigh ingredients (grams or ounces) instead of measuring by volume (cups)
- Work quickly once egg whites are beaten so they don’t deflate
- Bake the cake immediately after the batter is mixed.
Making the pastry creams (vanilla and chocolate)
The process to make the vanilla and the chocolate pastry creams is quite similar and so to save time and space, only the chocolate version is shown.
Keep in mind that you’ll repeat this process again and omit the cocoa powder and add vanilla extra instead for your second filling.
The ingredients (chocolate pastry cream):
- Note that the heavy cream gets whipped separately and is added to the cream AFTER the pastry cream 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); heat until small bubbles form (scalded) and remove from heat.
- Temper eggs by adding small amounts (about ½ 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 can thickens quickly (depending on the heat)!! Stir fast and furious with whisk!
- Keep stirring until you see that it has stopped thickening or the thickening has slowed down.
- Cool the pastry cream and refrigerate until ready to use (this is when you do the last step below, adding the whipped cream).
- 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).
Making the stabilized whipped cream frosting
The Frosting Ingredients:
- Add gelatin and water to small sauce pan and heat on low until gelatin is dissolved; do not let the gelatin set
- In the meantime, begin to whip the cream and sugar until slightly thickened on medium speed
- Add the gelatin mixture in a slow stream and continue whipping
- Increase the mixer to very high and whip until firm.
Making the rum syrup (and substitute)
This is probably the easiest step: simply mix sugar, extract (or rum) and water in small saucepan and heat gently until sugar is dissolved and then cool.
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.
Assembling and decorating the cake
- Place a layer of sponge cake on cake plate or cake board if you have one.
- Soak cake layer with ⅓ of the rum syrup. (alternatively you can soak the layers all at once before starting to assemble cake).
- Top with all of the vanilla pastry cream.
- Place another layer of sponge on top of vanilla pastry cream.
- Soak cake layer with ⅓ of the rum syrup.
- Top with all of the chocolate pastry cream.
- Place the final layer of sponge cake on top of the chocolate pastry cream.
- Soak cake layer with the rest of the rum syrup.
- Apply frosting to top and sides of cake.
- Add nuts to the sides of cake and decorate top as you please!
Variations of this cake
- Nuts: 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. Feel free to use whatever nuts you’d like.
- Filling: Traditional filling for italian rum cake has been 1 layer of vanilla pastry cream and 1 layer of chocolate pastry cream. Of course, you can make it all vanilla or all chocolate. One reader mentioned they have had the cake with a layer of chocolate and a layer of raspberry filling..sounds delicious! I think it’d be fun to make a version with cannoli cream as filling one day! I’d probably skip the rum syrup and just drizzle with a sweetened vanilla syrup.
- Frosting: Finally, when I first started making this cake, I used a “bakery style frosting” whose recipe now appears in the recipe card notes section. I now use a stabilized whipped cream frosting, which is lighter in comparison Readers have also mentioned using a cream cheese frosting, which I think is more of a homestyle version.
- Rum syrup: If you are making the cake for children, consider using a vanilla sugar syrup (by simply leaving out the rum and adding a tablespoon of vanilla extract instead) instead of the rum syrup.
- Cake layers: Sponge cake is very traditional (and delicious) but if you want to use a butter cake base instead, feel free.
Make ahead tips and storage
Because this cake contains so many components, it can be time consuming to make. A suggested time table might be (just to give you an idea; this is super flexible of course):
- Make the sponge cake a few days to week/month before needed and freeze it.
- Make the pastry cream the morning before needed and refrigerate.
- Make the the rum syrup and frosting and assemble the cake the night before the celebration.
Storage: Frosting and fillings, about 5 days in the refrigerator. Cake layers can be frozen 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.
Some may ask if Italian rum cake can be frozen. I have successfully frozen leftover pieces of cake when I want 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.
More Cakes To Try:
More Italian Baking To Try:
Italian Rum Cake
Equipment
- 8-inch round cake pans (three total)
- 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:
- 1 cup unbleached all-purpose flour sift onto a sheet of waxed paper and then spoon into measuring cup and level to rim if not weighing
- ½ 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 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 heavy cream
- ¾ cup powdered sugar
- 3 teaspoons unflavored gelatin
- 4 tbsp cold water
Ingredients for the vanilla pastry cream filling:
- 5 egg yolks
- ½ cup sugar
- 4 tablespoon cornstarch
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/16 teaspoon salt
- ¼ cup 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
- ½ cup sugar plus 2 tablespoons
- 4 tablespoon cornstarch
- 1 cup milk
- 2 tablespoons cocoa powder
- 1/16 teaspoon salt
- ¼ cup 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
- ½ 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 sponge cake:
- Preheat oven to 350 degrees and position rack in center of oven
- Grease inside of cake pans with butter and flour/cakespray and for added measure, line bottom of pans with parchment paper
- 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 ½ 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, ½ 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, and then run knife carefully around rim to loosen and invert to wire rack. 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 ½ 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, rewhip the pastry cream if it has been refrigerated to reduce the chance of lumpiness.
- 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
Nutrition
Sources: Pastry cream adapted from Good Things by David; Sponge cake from Baking911; Bakery Frosting from My Madison Bistro
Tina Fizzano says
I am so looking forward to trying this! I grew up near south Philly and every year for my birthday and my mother’s birthday (different dates) we would get the Italian Cream cake from a “certain” Italian bakery on 10th Street. This looks very similar. The only difference is the top and sides were frosted with the vanilla pastry cream. I live too far away to go to the bakery in Philly, so I will definitely be making this! Thanks!
Marie says
Termini’s? I’ve never seen a cake frosted with pastry cream…wow! Happy baking and hope you enjoy!
Marie says
So I just saw this link in Twitter – and I LOVE the idea of the chocolate pastry cream under the nuts!! That is definitely happening next time I bake this!!
Rachel says
Hi do you have the original cream recipe I would love that
Marie says
Hi! I’m not sure what you mean by original cream? Italian rum cake traditionally uses pastry cream, vanilla and chocolate. My version uses a classic recipe but then I food in fresh whipped cream to it at the end which is a twist on the classic. You can skip the whipped cream part if you’d like
Linda Gervasi says
Dear Marie, I did just as instructed. In your picture, each layer looks about 2″ mine wasn’t even 1/4 of an inch. I think you left something out. I will use the 3 layers I have, and make it one layer in the center, and make a box cake for the other 2. Hopefully I’m not disappointed with filling and frosting. Linda Gervasi
Marie says
Hi! I’m not sure why…you’re not the first person to say this but we just remade and the layers were beautiful! I am going to update the photos ….I am guessing layers are too thin if there is not enough air whipping into the eggs.
Amr says
Made this as instructed. Perfect. Almost as good as South Philly bakery. Almost
Marie says
Awesome! But I wanna know which south Philly bakery cause I’ve been unable to find a deve my rum cake these days…
Jessica says
My husband remembered this cake from childhood (Paterson, NJ… so almonds). Following this recipe I made a great cake! It’s time consuming, but so so delicious.
Sharing a few notes from my first experience making it:
We live at elevation (Denver), so for the sponge cake I reduced the sugar 1tbsp, increased liquid about 4tbsp, and cooked it at 375.
My husband eats gluten free, so I used Bob’s Red Mill Gluten Free 1:1 Baking flour, and that worked well.
My husband also requires dairy free, so for any heavy cream I used Silk Heavy Whipping Cream.
I could only find store brand rum extract, so I doubled the quantity based on other comments, and probably could’ve done more.
I struggled to make the stabilized whipped cream with gelatin… maybe it was an elevation issue. I instead found a recipe online with corn starch that worked well.
I think the cake was better the next day, so in the future I’ll make it ahead of time so it can set in the fridge for a few hours before serving.
Looking forward to having it again for my husband’s bday. Thanks for sharing the recipe!
Marie says
Wonderful! Thanks so much for the gluten free, dairy free and high elevation tips. We also made this cake this weekend…agree that it gets better the next day. Which is good because it helps to make it ahead since it takes several hours.
Madeline says
I’m sorry, but I had no luck with this recipe. First, I couldn’t figure out how 1 cup of flour was going to make 3 seperate cakes, but we, my husband and I made the cakes following the recipe and the cakes actually came out very, very thin, they looked like a big sugar cookie. Everything else came out great, just that I had 3 big sugar cookies and all this icing. We assembled the cake. I sure was had I didn’t tell my neighbor I was hoping to send them some. Sorry!!!!
Marie says
You’d be surprised after assembling those layers and adding 2 layers of filling plus the frosting on top – it grows 🙂 I should do a video so there are no surprises
Ariel says
Awesome recipe! I made this cake over the course of two days for my dad’s birthday. Day one I made the cake itself and the pastry creams. Day two, the icing and the rum syrup. Overall it took about 4 hours plus cleanup time. I followed the recipe exactly and it was very straightforward and easy to follow and I’m not an experienced baker at all. Some of my pastry creams did ooze out the side when assembling but not so much that i couldn’t cover it up when icing the cake. It tasted great and was very light. My family even said they liked it better than the one we usually get from the bakery!
Marie says
That’s great to hear! I also make it over at least 2 days – so much easier! A tip for next time with regard to the cream, when you refrigerate it, it should thicken up decreasing the likelihood that it oozes out of the sides. Sometimes mine gets a little too thick and I have to rebeat it after refrigerating. Hope you enjoyed!
Michele says
This is the 3rd time I have made it..It takes me about 5 hrs to make..hahaha but thank u for recipe..
Marie says
Sounds about right! But I break it up and have even made the cakes a week or more ahead of time and freeze them after wrapping well. It really helps
Lynda Koszewski says
PS: Ninni’s never used cream cheese frosting!
L
Lynda Koszewski says
Dear Marie,
Thank you! I love you!!!!! You just provided me with my favorite all time cake from childhood. This cake even beats Mom’s malted milk cake! My birthday is in a few weeks. I was just sitting here wondering how I can get one of these cakes. The Italian bakery I grew up with in Akron, Ohio is now closed. Their kids didn’t want to take it over. Just good memories. Warms my heart. Anyways. Ninni’s sometimes put slivered almonds on their rum cakes. It just depended on who was making it that day. I can still here the kids arguing with Dad about it.
L
Marie says
Yay!! I’m so glad – I feel the same way it’s my absolute favorite cake EVER. And thanks for the love 🙂 Makes me smile!
Julie Paglia says
My husband is from 18th and Oregon. He now lives Amish country with no Italian bakeries. I’m going to try this for his birthday!!
Thank you for the recipe!
Julie Paglia
Marie says
I think he’ll love it! Happy birthday to him 🎶🎶🎶
Lisa says
I haven’t made this yet but my cousin mentioned she’s dying for a piece today. We ALWAYS had it growing up for every celebration. We got it at the Paterson Pastry store in NJ which is long out of business. I think of it often. I happened upon your recipe and it almost made me cry! I’m goong to give it my best shot! Thanks. P.S. – our cakes always had sliced almonds all around the outside.
Lorna says
Hi, Marie! This recipe comes closest to the Italian rum cake I remember from South Jersey. We got ours from the Ideal Bakery…now gone..in Vineland, NJ. It always had stabilized whipped cream as a frosting, and slivered pistachios instead of peanuts. The family called it a “tree cake” because resembled a sliced round of a tree, with greenish bark. It was the yummiest cake I ever had…no contest. Thanks for posting it!!! Happy New Year!.
Christina says
Hi Marie! I am making this for my mom’s birthday. Will it hold up okay in the fridge if I make it the day before? I plan on using stabilized whipped cream.
Marie says
Yes absolutely! The rum syrup makes it especially moist and so it doesn’t dry out
Christina says
Thank you! Can’t wait to see how it turns out. My mom is from Philly but we live in Texas. I haven’t eaten a slice of real rum cake in nearly 15 years and I am PUMPED.
Marie says
You’ll love it!! Let us know how you make out
Jaime says
The frosting and creams come out good, but the cake part is awful. I made this cake 2x trying to get it right, it did not work. The cake was not even edible. Huge disappointment.
Marie says
It’s a classic sponge cake recipe that’s been made hundreds of times…not sure what went wrong for you. Something definitely not right – can you elaborate?
Shelley says
I would like to substitute the chocolate layer with strawberry.
How could I do it?
Thank you
Marie says
Sure! Maybe try this cake filling ? I’d half the recipe for that though because you’ll only need 1 or 2 cups max for one layer of the cake…sounds yummy
Shelley says
Thank you, Marie.
Looks great and easy.
Many thanks.
Hope my cake turns out.
Alyssa says
Can I add real rum to the cake and if so, 1) how much; 2) should I mix the rum with a sugar water? Anytime we had this cake it was soaked in rum. 🙂
Marie says
Yes 🙂 see notes section: “ 5 tablespoons of light rum or 1/2 tablespoon of dark rum may be substituted for rum extract”, then add to water sugar as you describe. Enjoy!
Frank Fabiano says
Hi Mary. In Brooklyn it was always Almonds and if I recall instead of the chocolate cream they used a raspberry jam similar to the jam used in rainbow cookies. I cannot wait to try this recipe and will let you know how it goes. Thanks bunches, Frank
Marie says
That sounds so amazing!
Mary says
I just made this for my Italian mom’s 80th birthday. She was impressed! I am not a big baker but I was able to follow the recipe and had great success. Thanks for sharing the recipe
Marie says
Awe that’s so nice Mary! My mom loves it too
Linda Roman says
Hi Marie Just wanted to let you know I have made this exact recipe many times for family and friends. It is AWESOME !!!!!!! I would never change a thing. Being a south Philly girl it reminds me of the cakes we had for every birthday as children.Thank you so much for putting it out there.
Marie says
Yay Philly!! ❤️❤️
Mary DiRienzo says
That is my favorite cake as well. I have a recipe from my mom for the vanilla custard but have none for the choc. We even had that for our wedding cake!!! The place we used to buy ours at is no longer in operation. The people retired. They had the best!!! Better than New York, New Haven, anywhere! The only thing different from yours is there are peaches, strawberries and cherries with the vanilla custard. So good. They offered rum or cherry juice and always use almonds. Someday I’ll try it!!!
D. Davies says
In NY we use almonds. If you are ever in the Hudson Valley go to La Delicioza In Poughkeepsie. The best!!
Marie says
Definitely will keep that in mind thanks!!
tracy ann felicetti says
i myself is from phily with an Italian blood and looking for arecipes as good as nonna made
Marianne Birdsell says
Growing up in Philly, my Dad bought one of these Italian rum cakes for all of our birthday celebrations from Rillings Italian Bakery in Northeast Philly. The cake was exactly like yours with exception to the nuts; their cake had crushed walnuts. I made your cake,using walnuts per my memories and it was exactly how I remembered it. I had no trouble with the pastry cream or making the sponge. I have this saved and will use it time and time again. Perfect!
jacqueline spadaccini says
I just made this cake for my Italian mother in law’s birthday. They all remember this cake from a famous bakery called Landolfi’s in Trenton, NJ. (which has since moved). Everyone loved this cake and agreed that this recipe is very close to their fond memory. thanks, Marie. It was worth the effort but I must agree with someone’s comment about not making on a hot day. The custards were perfect. If you’re in a rush, throw them in the freezer, so they hold up. Next time, I may add less cream. Also, I had a hard time forming soft peaks after adding the sugar making sponge cake, so the layers were very thin. Could this also have been the warm day? my stand mixer’s engine was burning up until finally I gave up without soft peaks at about 15 minutes!!
Marie says
The cake layers are fairly thin…I will try and post a step by step to show it. I always refrigerate the custard and so it firms up. I’ll add that instruction as well….glad you enjoyed!
Gio says
I bake a lot and I’m well known for my cooking skills amongst my family and friends. My family is from Southern Italy and some of my relatives make a similar cake for special events. It was my mom’s birthday recently, so I ordered her an Italian Rum Cake at a shop in her town since we couldn’t be together and then I made the one from your recipe for myself as some friends were visiting. I must tell you, after posting it on an online food group I have never had so much success and overwhelming response with anything I’ve ever baked or posted online! I literally have people asking to order one now. (Ain’t nobody got time for that!) Your recipe is much more refined than most of the “nonnas’ recipes” I’ve sampled over the years. I’ve shared your recipe dozens of times already this week. I seldom post comments on food blogs, but I must sincerely thank you for making the world a better place through food!
Marie says
❤️❤️❤️ awe thanks!! That’s what it’s all about:) food brings us together and comforts. Glad you enjoyed!
Joni says
I have to try this! My father used to pick up this cake from an Italian bakery located near his office for all my birthdays when I was young – it was my favourite and I haven’t had it in over 30 years! The cake that I used to have in Montreal, Quebec was always made with slivered almonds.
Marie says
Hello Marie
My name is Marie as well…..I’ve enjoyed an Italian rum cake for my birthday as well for over 30 years…always bought it from an Italian bakery nearby, but unfortunately, the bakery owner always vacations in Italy for the summer and he closes his bakery….
So I decided this year that I would try and make my own….I found your recipe and it’s the closest one to my favourite cake….you have inspired me to make it myself this year…I can’t wait to see how it turns out, and of course, how it tastes…I’ll give you an update in July…thanks so much for sharing this recipe with your readers
Bec says
My pastry cream is too thin and oozing our the sides :/
Marie says
It may have helped to refrigerate it (cause it gets pretty thick when cold)
Meg says
Same thing happened to me. Everything was refrigerated overnight before attempting to assemble in the morning. Such a bummer.
Bec says
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?
Marie says
Make pastry cream, cool on counter and then fold in whipped cream and refrigerate.
Stephanie says
Made this over the course of 2 days, was easy to make. 2 imp notes:
-Do use some cream to temper the cooled gelatin
-Avoid making this on a really hot day! Assembled it in 90 degree weather…even with the a/c on in the house, everything cooled for hours, the pastry cream still oozed out 🙁