Italian Rum Cake
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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.
I have a lot to say about this cake, so pull up a chair, and please feel free to jump around using the links below:
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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.
More Italian Baking
If you tried this recipe, please leave a ๐ star rating and let me know how it went in the ๐ comments below!
๐ 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)
- ย 1 cup butter, room temperatureย
- ย 1 cup shortening
- ย 1 teaspoon vanilla extract
- ย milk to thin frosting if needed
Add powdered sugar slowly, 1 cup at a time.ย
Mix on medium-to-low speed to prevent air bubbles from forming.ย
Add vanilla extract and mix to combine.ย 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
Is there a way to convert this recipe into a rum log?
Yes, I’m sure it can be done but I can’t give you specifics (batter per pan, time etc) since I haven’t tried
I can’t wait to try this! Thank you! My parents grew up right off of the Italian Market – so I was raised on Isgro’s or Termini Bros Italian Rum cakes for every birthday. Now I’m in FL – and there’s no such bakeries near me – I miss my Philly bakeries!
How do I store it in refridge after assembled?
This is the second time I am making this Rum Cake. The first one came out DELICIOUSLY! To my surprise! What I want to know is how to store it in the fridge? Everything says to wrap it in plastic and then foil. But what if it is already frosted? I donโt want to ruin the looks of it. I am making most of the parts on a Wednesday and hope to assemble it on Thursday to eat on Friday.
Thank you so much for this great recipe.
I am eager to try this recipe. Can I make the rum syrup with rum instead of rum extract?
Hi! Yes, instructions are in the recipe for using rum instead of the extract
what to do if you only have 2 8″ cake pans……can you let the batter sit until the first layers are done???…put in refrig….????
Yes, that’s what I would do….
I grew up outside of Philly in Delco and we always had rum cakes for birthdays from Orlando’s in Collingdale. The original Orlando’s closed at least several decades ago and when it reopened, the rum cake was not the same (I believe the “new” place has also long since closed). I am not sure about the icing and I haven’t made it yet, but your recipe looks super promising so I definitely want to try it.
I found your recipe by searching for rum cake “peanuts” – because for us, it must have peanuts. It has gotten harder and harder to find places that use them though. It certainly sounds like it is an old Philly thing, but I also think some places switched over to almonds as peanut allergies became more of a concern. Often when we are able to find one made with peanuts, they aren’t salted (or salted enough) – which really is key because it cuts the sweetness a bit. We never have, but we always wonder if we could lightly spay the outside of those cakes with a salt solution! I believe Orlando’s also toasted their peanuts – either that or the peanuts they used were much more deeply roasted than what we typically buy in stores.
Since Orlando’s closed we’ve found a couple of decent approximations, but nothing really close except for one time at a brunch. We went back to the restaurant a few times but they didn’t have it again. We finally got someone there to tell us where they got their cakes, but when we got one it wasn’t the same. I don’t know if they did something different for the restaurant, if the restaurant had changed suppliers or if someone just gave us a name so we’d quit bugging them!
I wonder if it was the same Orlando’s that was in Overbrook/West Philly? I used to LOVE their pineapple cheesecake sooo much!! I think you’ll love this cake – the frosting is simply a lightly sweetened and stabilized whipped cream but the notes section show another version for “bakery style frosting” – I don’t find a big difference between the two when making this cake because most of the flavor comes from the pastry cream, rum, and nuts in my opinions. Plus the whipped cream frosting saves a ton of calories….Hope you enjoy! I grew up in Philly right outside of Delco..
Thanks for pointing out the bakery style frosting. I’ve had rum cakes with frosting that left an almost waxy coating in my mouth that I don’t care for at all. I suspect that may be due to the shortening in bakery-style frosting, so I am definitely going to try your stabilized whipped cream frosting first.
I’ve heard about Orlando’s in Overbrook, but I don’t think I’ve ever had anything from them. I wouldn’t be surprised if the two were related though. That’s why I was so excited when, about 10 years ago, I discovered that a relatively new friend was married to the daughter of one of the longtime bakers at Orlando’s in Overbrook. He had passed away years before, but I thought she or one of her many siblings might have a rum cake recipe from him. I was shocked to learn that they don’t have any of his recipes and none of them are interested in baking. I guess he never needed to bake at home and thus didn’t spark any interest.
Thank you for sharing this recipe! Grew up in N.E. Philly and we’d always have Rilling’s Italian Cream cakes for B-Days. Your recipe pic looks almost identical to what I remember! *they only used peanuts too =)
I have made this cake yet but I know it will be delicious. I can’t wait to make it.
Hi, Our local Italian bakery – open for 50 years with one owner – has just closed so Iโm very relieved to have found this recipe! Rum cakes are a part of every celebration in our house!! One question: I only have 2 8โ cake pans. Can I bake 1/3 of the batter in one, 2/3โ in the other and then slice the taller cake in half to create three layers or is there some magic to having crusts on top and bottom of each cake? Canโt wait to make this!!
I would probably set aside some batter and bake 2 and then the last one, unless your pans are pretty deep.
Fresh Market used to make this cake, it was a favorite of ours. This recipe is waaay more delicious! The tips and directions were perfect. I made the sponge cakes two days prior, and froze them. I also made the pastry creams that day. The next I assembled the cake to allow the flavors to meld. It was a huge hit! Many requests for the recipe. The recipe for the stabilized cream was very generous. I used only half the dark rum syrup (it looked like a lot) next time I will use all. Thank you so much for this fantastic recipe.
Thatโs great! So glad you enjoyed and I hope many more will keep making this delicious cake for holidays and birthdaysโฆitโs very hard to find for sure.
I’m making this for a party tomorrow night. When I made the vanilla cream (before whipped cream addition) it’s really thick. Once it cooled enough to put a lid on and in the fridge it’s really really thick. Like no stirring hard. Did I do something wrong or is that what it’s like until you add the whipped cream? I was hoping to assemble this evening and wanted to make sure I had it right with enough time to remake if necessary.
Nope, hard to say without seeing it but I will say it is pretty thick – the reason is we need something super thick as it will loosen up when you fold in the whipped cream. Otherwise, the cream would spill out and be too thin…
I must of done something wrong. My chocolate was super lumpy. Tastes good but weird texture. And I also had trouble with the whipped icing. I have strands of gelatin in it. ๐ Very frustrated as I bake a lot and had so much trouble with this.
Ohhh, no I’m so sorry! I will add that the gelatin can not get too too cool or it will cause lumps in the whipped cream. That has happened to me and if it wasn’t clear, I’ll be sure to add that bit of caution. The lumpy cream I think could have been remedied by whipping it a bit more OR by letting the cream come to room temp before incorporating the whipped cream… Thanks so much for the feedback – it really does help to know the challenges as I can then add notes to the recipe.
Good recipe! Iโm also a (first generation) Italian American, but I grew up in the Bronx. Our family loved rum cake- mostly for birthdays. The peanuts must definitely be a Philly thing because this is the first time Iโve ever seen it as an option. My entire family is from Italy, and we still go back regularly. Almonds, hazelnuts, pine nuts, pistachios are all very popular but peanuts just arenโt a thing there. Most Italian cakes are decorated with sliced almonds. Iโm kind of glad about this because although I love peanuts my daughter is severely allergic. Thanks for the recipe!
Yes agree 100% and my guess is that is why the Italians who came to philadelphia loved to use them (if that makes sense)? When my cousin from Italy came here several years ago he made sure to bring back (to Italy) a few jars of peanut butter because as you said it is definitely not a thing there but they do love it! Thanks for your comment and so glad you enjoyed the cake โค๏ธ
Thanks for your post- had my first exp. with this cake as a child; Mother had brought a slice home from Sicilian friend’s dau. wedding. The vanilla creme had fine chopped pistachios, chocolate had fine chopped cherries & coated w sliced almonds on side atop frosting
Have looked most of adult life seeking this recipe. Began to think memory was off when search came to naught. So glad I was correct about the pistachios in the vanilla creme being traditional!
Hi! I am going to attempt to make this cake for my dad’s birthday. My grandmother always got him one, and she passed last December. We are from Massachusetts, and I have never seen one of these with peanuts on it-it has always been almonds! I was just chiming in because you said you’d wondered about the almonds.
๐ sounds yummy! Hope you enjoy!
Iโm from Philly and almonds are used in Philly very much, although I do know some people who use peanuts. I agree that I havenโt heard if peanuts used in Italian recipes before. Sounds interesting though ๐.
Yes, my cousin from Italy brought peanut butter back to Italy after his visit (because apparently they don’t use peanut butter or peanuts in Italy, or at least where we are from) – my theory is that peanuts were such a novelty that a faction of Italian Americans replaced the almonds with peanuts. Not everyone but some for sure
Isgro’s in South Philly was my family’s go to Italian rum cake bakery when I was a child. It was a staple at every birthday celebration. I’m too far away to buy them there now and so I am thrilled to find this recipe! Thank you!
Itโs my favorite cake recipe and I hope it becomes your favorite too!
This is my 1st time making a sponge by scratch. I just baked off the cakes and they are very flat. I noticed there is no baking powder of soda in the recipe. Are they suppose to be flat?
No, but that’s happened to me as well and usually when layered the cake turns out ok. I’ve just updated this post with lots of info on getting more volume in your sponge cake – what I find most important is making sure the egg whites whip up to soft peaks (make sure no egg yolk is mixed in) and gently but thoroughly folding with the yolk mixture which should also be well mixed. Sponge cakes are leavened by the eggs so it’s important to get that volume
So I offered to make an Italian rum cake for my friendโs motherโs birthday, even though Iโve never made one. I grew up in Philadelphia eating this cake at every holiday and was thrilled to find your food blog and this recipe. At first I couldnโt believe how similar our stories were. Actually, I was only a few sentences in when I remembered that the last time we got together for lunch you mentioned you had a food blog. How fortuitous that I happen to find it, LOL! The instructions seem very clear and Iโm feeling pretty confident I can do this. Iโll be making this over the next couple days. Wish me luck!
So did I:) …we need to meet for coffee or you can come over and we can make the cake together ๐ Marie (Elena)
I love that idea!!