Italian rum cake

Prep Time: 1 hour
Cook Time: 30 minutes
Cooling & Assembling Time: 2 hours
Total Time: 3.5–4 hours
Difficulty:  (Moderate to Challenging)
Servings: 10–12 slices

Introduction

If you’re looking for a show-stopping dessert with layers of rich flavor, moist texture, and a touch of nostalgia, look no further than Italian Rum Cake. This classic bakery-style cake is a traditional favorite at Italian celebrations, especially birthdays, holidays, and weddings. What sets this cake apart is its three-layered sponge cake soaked in rum syrup, filled with pastry cream and chocolate custard, and finished with whipped cream and crushed nuts.

Though it requires several steps and a bit of patience, the result is a decadent, flavor-packed dessert that’s worth every minute of effort. Whether you’re an experienced home baker or just up for a challenge, this guide will walk you through the process of making a bakery-style Italian rum cake from scratch.

Ingredients

For the Sponge Cake (Pan di Spagna)

• 6 large eggs, room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup cake flour (sifted)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Rum Syrup

• 1 cup water
• 1/2 cup granulated sugar
• 1/2 cup dark rum (adjust to taste)
• 1 teaspoon vanilla extract

For the Vanilla Pastry Cream Filling

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the Chocolate Pastry Cream

• Half of the vanilla pastry cream
• 3 oz semisweet chocolate (melted)

For the Whipped Cream Frosting

• 2 cups heavy whipping cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract

Decoration (Optional but Recommended)

• 1 cup toasted crushed almonds or hazelnuts
• Maraschino cherries
• Dark chocolate shavings or curls

Equipment Needed

• 9-inch round cake pans (x3) or bake in batches
• Electric mixer or stand mixer
• Saucepan
• Whisk
• Spatula
• Cooling racks
• Cake turntable (optional but helpful)
• Piping bag for decoration (optional)

Preparation Steps

1. Prepare the Sponge Cake

Time: 30 minutes prep + 30 minutes bake

1. Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, beat the eggs and sugar together using a mixer on high speed for 8–10 minutes, until the mixture becomes pale, thick, and fluffy.
3. Gently fold in the vanilla extract.
4. In a separate bowl, sift together the cake flour, baking powder, and salt.
5. Gradually fold the dry ingredients into the egg mixture in batches, using a spatula. Be gentle to avoid deflating the batter.
6. Divide the batter evenly among the three prepared pans.
7. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

2. Make the Rum Syrup

Time: 10 minutes

1. In a small saucepan, combine water and sugar over medium heat. Stir until the sugar dissolves.
2. Remove from heat, add the dark rum and vanilla extract, and let it cool.
3. Set aside for later use when assembling the cake.

3. Make the Pastry Cream Filling

Time: 20 minutes

1. In a medium saucepan, heat the milk over medium heat until steaming, not boiling.
2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
3. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
4. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly until it thickens (around 3–5 minutes).
5. Remove from heat and stir in butter and vanilla extract.
6. Divide the pastry cream in half. To one half, stir in melted chocolate until fully combined.
7. Cover both with plastic wrap directly on the surface to prevent a skin from forming. Let cool to room temperature.

4. Make the Whipped Cream Frosting

Time: 10 minutes

1. In a large chilled mixing bowl, whip the heavy cream with a hand mixer until soft peaks form.
2. Add the powdered sugar and vanilla extract and continue whipping until stiff peaks form.
3. Refrigerate until ready to use.

Assembling the Italian Rum Cake

Time: 30 minutes prep + 1–2 hours chill

1. Place the first layer of sponge cake on a cake board or serving plate.
2. Using a pastry brush or spoon, generously soak the cake layer with the rum syrup.
3. Spread the vanilla pastry cream evenly over the first layer.
4. Add the second sponge layer, soak with more rum syrup, then spread with chocolate pastry cream.
5. Add the final sponge layer and brush with remaining syrup.
6. Cover the entire cake with whipped cream frosting using a spatula.
7. Press crushed toasted almonds or hazelnuts around the sides of the cake.
8. Decorate the top with maraschino cherries and chocolate curls as desired.
9. Chill the cake for at least 2 hours before serving. This helps the flavors meld and the structure to set.

Serving Suggestions

• Slice with a hot knife for clean cuts.
• Serve chilled or slightly room temperature.
• Perfect with a hot espresso or dessert wine.

Storage Tips

• Store covered in the refrigerator for up to 4 days.
• For best texture, do not freeze once assembled (whipped cream doesn’t thaw well).

Nutritional Information

(Per slice – based on 12 slices)

Note: Nutritional values are approximate and will vary based on specific ingredients used.

Final Thoughts

Italian Rum Cake is more than just dessert—it’s an experience. The combination of rum-soaked sponge cake, creamy fillings, and fresh whipped topping makes every bite indulgent and memorable. While it does require time and patience, the reward is a bakery-quality cake that brings Italian tradition straight to your table.

This recipe is perfect for birthdays, anniversaries, holidays, or any occasion that calls for celebration. And with its beautiful presentation, it’s guaranteed to impress your guests.

If you’re looking to recreate that authentic bakery flavor at home, follow this recipe step-by-step and enjoy the rich, layered masterpiece that is Italian Rum Cake.