Italian Rum Cake Recipe — a timeless classic that captures the heart of Italian baking with its soft sponge layers, rich pastry cream, and a touch of smooth rum syrup. Hi, I’m Amanda, the creator behind BeamRecipes, where comfort meets simplicity in every dish. Cooking has always been my way of sharing love and connection, and this Italian Rum Cake is one of my favorites. It’s elegant yet easy, perfect for celebrations or cozy evenings at home. At BeamRecipes, I focus on approachable, heartfelt recipes that turn everyday cooking into something truly special. Welcome — let’s bake something memorable together.
Serving Versatility
Italian Rum Cake is a showstopper all on its own, but it’s also incredibly adaptable. Serve it chilled for a refreshing, creamy texture, or at room temperature for a softer bite. You can layer it in a trifle dish for an easier presentation, make it as cupcakes for parties, or even skip the frosting for a rustic, everyday rum-soaked cake.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup dark rum
Rum Syrup:
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup rum
Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup sugar
- 3 egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons butter
Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Chocolate shavings or sliced almonds for garnish
Directions:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk dry ingredients – flour, baking powder, and salt – in a medium bowl.
- Cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
- Alternate mixing the dry ingredients with milk until smooth. Stir in rum.
- Bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
- Prepare rum syrup: Combine water and sugar in a saucepan. Boil until dissolved, remove from heat, and stir in rum.
- Make pastry cream: Heat milk until warm. In another bowl, whisk sugar, yolks, and cornstarch. Slowly pour warm milk into the yolk mixture, then return to the stove and cook until thickened. Remove from heat, add butter and vanilla, and cool.
- Assemble cake: Brush each cake layer with rum syrup. Spread pastry cream between layers. Frost with whipped cream and garnish with chocolate shavings or almonds.
- Chill for at least 2 hours before serving for best flavor.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10
Calories: Approx. 370 per slice
Why You’ll Love This Recipe
- Quick to prepare with simple steps
- Budget-friendly ingredients you already have at home
- Big, cozy flavor with a hint of rum warmth
- Packed with rich, balanced textures — creamy, spongy, and light
- Easy to customize with chocolate, nuts, or fruit layers
Cultural or Cooking Technique Note
The Italian Rum Cake, or Torta di Rum, has roots in traditional Italian pastry-making, where liqueur-soaked sponges are layered with custard. It reflects the classic European love for spirits in desserts — a touch of indulgence that enhances flavor rather than overwhelming it.
Serving Suggestions
- Serve chilled with espresso or cappuccino for an authentic Italian finish.
- Add sliced bananas or cherries between layers for a fruity twist.
- Top with toasted coconut or cocoa powder for a tropical or chocolatey vibe.
- Make mini versions in ramekins for elegant individual servings.
Pro Tips for Success
- Use room temperature ingredients for a lighter cake texture.
- Don’t over-soak the layers — just enough rum syrup for a moist bite.
- Chill the pastry cream thoroughly before assembling.
- Whip the cream just to soft peaks so it stays airy and smooth.
- A sprinkle of cocoa or shaved dark chocolate adds a lovely bitter balance.
Storage & Reheating
Store leftovers covered in the refrigerator for up to 4 days. The cake tastes even better after a day as the flavors deepen. To freeze, wrap slices individually and store for up to 1 month. Thaw in the fridge overnight and serve chilled — no reheating needed.
5 Common Mistakes to Avoid
- Over-soaking the cake layers: Adding too much rum syrup can make the sponge soggy and cause it to fall apart. Lightly brush, don’t drench.
- Skipping the cooling step: Assembling the cake while the layers or pastry cream are warm can lead to a runny mess. Let everything cool completely first.
- Using cheap rum or artificial flavoring: The rum’s quality greatly impacts the flavor — choose a smooth dark or golden rum for best results.
- Over-whipping the cream: Beat only until soft peaks form; over-whipped cream can turn grainy and separate.
- Not chilling before serving: Italian Rum Cake needs at least 2 hours in the fridge to set properly and allow the flavors to blend beautifully.
4 Frequently Asked Questions
1. Can I make Italian Rum Cake without alcohol?
Yes! Simply replace the rum in the syrup with rum extract or a mix of vanilla and almond extract diluted with water for the same aroma without the alcohol.
2. How far in advance can I make this cake?
You can bake the layers and prepare the pastry cream up to 2 days ahead. Assemble the cake the day before serving for the best texture and flavor.
3. What’s the best rum to use for this recipe?
A dark or golden rum works best — brands like Bacardi Gold or Myers’s add a rich, warm depth that pairs perfectly with the custard and cream.
4. Can I freeze Italian Rum Cake?
Yes, you can! Wrap slices tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight before enjoying — no need to reheat.
Closing Paragraph
This Italian Rum Cake Recipe is more than a dessert — it’s a sweet experience that transports you straight to an Italian café, fork in hand. Whether you make it for a party or just to treat yourself, you’ll fall in love with its creamy layers and boozy charm. Don’t forget to share your version in the comments and let others know how you made it your own!
🎀 Final Thoughts (Emma’s voice)
There’s something magical about a cake that feels both luxurious and homey. This Italian Rum Cake reminds me of family celebrations — laughter, espresso cups clinking, and that irresistible scent of rum and vanilla in the air. I hope it brings that same warmth to your table. Buon appetito, my friends!
Italian Rum Cake recipe
Equipment
- Mixing Bowls
- Electric Mixer
- Saucepan
- Whisk
- Two 9-inch Round Cake Pans
- Spatula
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 1 cup unsalted butter softened
- 1.5 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 0.5 cup milk
- 0.25 cup dark rum
Rum Syrup
- 0.5 cup water
- 0.5 cup sugar
- 0.25 cup rum
Pastry Cream Filling
- 2 cups whole milk
- 0.5 cup sugar
- 3 large egg yolks
- 0.25 cup cornstarch
- 1 tsp vanilla extract
- 2 tbsp butter
Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- chocolate shavings or sliced almonds for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Alternate mixing dry ingredients with milk until smooth. Stir in rum.
- Pour batter evenly into pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely.
- Prepare rum syrup: Boil water and sugar until dissolved. Remove from heat and stir in rum. Let cool.
- Make pastry cream: Heat milk until warm. In a separate bowl, whisk sugar, yolks, and cornstarch. Gradually add warm milk, then cook over medium heat until thick. Remove from heat, stir in butter and vanilla, and cool.
- Assemble cake: Brush each cake layer with rum syrup. Spread pastry cream between layers.
- Whip cream with powdered sugar until soft peaks form. Frost cake and garnish with chocolate shavings or sliced almonds.
- Chill for at least 2 hours before serving to allow flavors to blend.