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
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.
Same, from Boston, and I have only seen almonds. I wonder what it would be like with peanuts?
If you make it, try half and half….not mixing the nuts but rather one side almonds and the other peanuts:)
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!
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.
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!
Ohhh pink cream…that probably looked so pretty! Let me know how it turns out.
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!
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
I’m excited for you! I wish more bakeries offered this cake but homemade is always best anyway
Ok here I am A year later. I made The cake for my husband last year and he loved it! It was so so so close to the bakeries in philly. Only thing Is I didnt Use enough rum. So I’m making it again for his birthday tomorrow. 🙂
Yes, I wish there was a better way to nail the rum issue down. I’ve used different brand extracts and also felt like I needed to use more at times…so glad you liked it!
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.
Also: needed more rum.
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
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!
If it were up to me, this cake would be available everywhere, too bad it’s not 🙁 enjoy!
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.
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
Hi im looking forward to making this. I am in Australia. What is stabilized whipped cream?
By adding the gelatin to the whipped cream it becomes sturdier…recipe is linked in the post
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.
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.
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 🙂
The cakes my family had had crushed pistachios around the edge. Delicious.
Oh that sounds so good!!
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!
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!
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
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?
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.
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!
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
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.
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??
Ive never baked at high altitude! Maybe follow these suggestions ?
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!
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!
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!!!
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 .
I’m pretty sure Termini’s and Potitos use peanuts but I coukd Be wrong.