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Italian Rum Cake Recipe

Italian Rum Cake recipe

A timeless Italian classic featuring soft sponge layers, rich pastry cream, and a smooth rum syrup. Elegant yet easy — perfect for celebrations or cozy evenings at home.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Cake, Dessert
Cuisine Italian
Servings 10 slices
Calories 370 kcal

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.

Notes

Known as Torta di Rum, this Italian dessert balances soft sponge, rum syrup, and silky pastry cream. Serve chilled with espresso for the perfect finish.
Storage: Refrigerate up to 4 days or freeze slices up to 1 month. Thaw overnight in the fridge before serving.
Keyword Celebration Cake, Italian Dessert, Pastry Cream, Rum Cake