The Italian-American RUM CAKE

Although it’s often called Italian Rum Cake, this dessert is actually an Italian-American bakery creation, not a traditional cake from Italy.

Born in the Italian bakeries of New York, Philadelphia, and beyond, it combines light vanilla sponge layers brushed with rum syrup, creamy vanilla and chocolate pastry fillings, and a whipped or buttercream frosting covered in crushed nuts.

It’s rich, nostalgic, and deeply loved across generations — a true celebration cake with old-world flavor and American flair!

DOWNLOAD PDF WITH RECIPE OF RUM CAKE HERE:

RumCakes

Servings: 20
Prep Time: 4 hours
Cook Time: 1 hour 30 minutes
Total Time: 5 hours 30 minutes
Yields: One 8-inch, three-layer cake

Ingredients

For the Sponge Cake

(see Notes for 9-inch pan measurements)

• 1 cup (125 g) all-purpose flour, sifted

• ½ teaspoon salt

• 6 large eggs, separated (whites and yolks)

• 1 cup (200 g) granulated sugar, divided

• 1 teaspoon cream of tartar

• 3 tablespoons cold water

• 1 teaspoon vanilla extract

For the Rum Syrup

• 1 cup water

• ½ cup (100 g) sugar

• 1 tablespoon + 1 teaspoon rum extract
  (or substitute with 5 tbsp light rum or ½–1 tbsp dark rum)

For the Vanilla Pastry Cream

• 5 egg yolks

• ½ cup (100 g) sugar

• 4 tablespoons cornstarch

• 1 cup (240 ml) milk

• 1 teaspoon vanilla extract

• Pinch of salt

• ¼ cup (60 ml) whipped heavy cream (folded in after cooling)

For the Chocolate Pastry Cream

• 5 egg yolks

• ½ cup (100 g) sugar + 2 tablespoons

• 4 tablespoons cornstarch

• 1 cup (240 ml) milk

• 2 tablespoons unsweetened cocoa powder

• Pinch of salt

• ¼ cup (60 ml) whipped heavy cream (folded in after cooling)

For the Stabilized Whipped Cream Frosting

• 3 cups (710 ml) heavy cream

• ¾ cup (90 g) powdered sugar

• 3 teaspoons unflavored gelatin

• 4 tablespoons cold water

(Optional: use bakery-style buttercream instead; see below.)

For Decoration

• 2 cups (475 g) crushed peanuts or sliced almonds (lightly salted)

• 8-inch cake board or serving plate

Instructions

1. Make the Sponge Cake

1. Preheat oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round pans with parchment. Do not grease the sides.

2. Combine the flour and salt in a small bowl; set aside.

3. In a clean mixing bowl, beat egg whites on medium speed until foamy. Add cream of tartar, then gradually add ½ cup sugar, whipping until soft peaks form. Set aside.

4. In another bowl, beat egg yolks for 3–5 minutes until pale and thick. Gradually add the remaining ½ cup sugar, then mix in the water and vanilla.

5. Sift flour mixture over yolks in two additions, folding gently each time.

6. Carefully fold in the beaten egg whites until fully incorporated.

7. Divide batter evenly between pans and bake for 20–30 minutes, or until a toothpick inserted in the center comes out clean.

8. Let cool 10 minutes, loosen edges with a knife, and remove from pans. Cool completely before assembling.

2. Make the Pastry Creams

(You’ll prepare the vanilla and chocolate creams separately using the same method.)

1. In a small bowl, whisk together egg yolks and cornstarch.

2. In a saucepan, heat milk, sugar, salt, and flavoring (vanilla or cocoa) until steaming.

3. Slowly pour a small amount of hot milk into the yolk mixture while whisking constantly to temper.

4. Return everything to the pan and cook over medium heat, stirring constantly, until thickened and smooth.

5. Remove from heat and cover with plastic wrap pressed to the surface. Chill completely.

6. Before using, whip the chilled cream lightly and fold it into the cooled pastry cream.

3. Make the Rum Syrup

1. In a small pot, combine water and sugar.

2. Bring to a simmer until sugar dissolves, then remove from heat and stir in rum extract.

3. Let cool before using.

4. Prepare the Stabilized Whipped Cream

1. In a small pan, sprinkle gelatin over cold water and let it bloom for a few minutes.

2. Gently heat until dissolved — do not boil.

3. In a mixer, whip heavy cream and powdered sugar until soft peaks form.

4. With the mixer running on low, slowly pour in the gelatin mixture. Increase speed and whip until firm.

5. Assemble the Cake

1. Brush each sponge layer evenly with rum syrup.

2. Place one layer on a serving plate. Spread the vanilla pastry cream over it.

3. Add the second sponge layer and spread with chocolate pastry cream.

4. Top with the final layer of sponge.

5. Frost the entire cake with the whipped cream frosting.

6. Press crushed peanuts or sliced almonds onto the sides.

7. Decorate the top as desired and chill for several hours before serving.

Optional: Bakery-Style Buttercream Frosting

If you prefer a richer, traditional bakery frosting:

• 7 cups (28 oz) powdered sugar

• 1 cup unsalted butter (softened)

• 1 cup shortening

• 1 teaspoon vanilla extract

• Milk as needed for consistency

Beat butter and shortening until creamy. Gradually add sugar, one cup at a time, mixing on low speed. Add vanilla and milk until smooth and spreadable.

Notes & Tips

• Ensure no yolk gets into your egg whites — it will prevent proper whipping.

• Use warm gelatin for the whipped frosting to avoid lumps.

• If pastry cream becomes too firm when chilled, re-whip before folding in cream.

• Cake tastes best after resting overnight in the refrigerator.

• Leftovers can be stored refrigerated for up to 5 days or frozen for up to 3 months (slice and wrap individually).

Nutrition (per slice)

(Approximate, without frosting)

• Calories: 320

• Carbs: 38g

• Fat: 15g

• Protein: 7g

ITALIAN RUM CAKE

Layers of fluffy sponge soaked with rum syrup, filled with silky vanilla and chocolate creams, and topped with clouds of whipped frosting and toasted nuts. Pure nostalgia in every bite!

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 1 hour hr 30 minutes mins

Total Time 5 hours hrs 30 minutes mins

Course Italian Cakes

Cuisine American, Italian

Servings 20

Notes

Ingredients

For the Sponge Cake

(see Notes for 9-inch pan measurements)

• 1 cup (125 g) all-purpose flour, sifted
• ½ teaspoon salt
• 6 large eggs, separated (whites and yolks)
• 1 cup (200 g) granulated sugar, divided
• 1 teaspoon cream of tartar
• 3 tablespoons cold water
• 1 teaspoon vanilla extract

---

For the Rum Syrup

• 1 cup water
• ½ cup (100 g) sugar
• 1 tablespoon + 1 teaspoon rum extract
  (or substitute with 5 tbsp light rum or ½–1 tbsp dark rum)

---

For the Vanilla Pastry Cream

• 5 egg yolks
• ½ cup (100 g) sugar
• 4 tablespoons cornstarch
• 1 cup (240 ml) milk
• 1 teaspoon vanilla extract
• Pinch of salt
• ¼ cup (60 ml) whipped heavy cream (folded in after cooling)

---

For the Chocolate Pastry Cream

• 5 egg yolks
• ½ cup (100 g) sugar + 2 tablespoons
• 4 tablespoons cornstarch
• 1 cup (240 ml) milk
• 2 tablespoons unsweetened cocoa powder
• Pinch of salt
• ¼ cup (60 ml) whipped heavy cream (folded in after cooling)

---

For the Stabilized Whipped Cream Frosting

• 3 cups (710 ml) heavy cream
• ¾ cup (90 g) powdered sugar
• 3 teaspoons unflavored gelatin
• 4 tablespoons cold water

(Optional: use bakery-style buttercream instead; see below.)

---

For Decoration

• 2 cups (475 g) crushed peanuts or sliced almonds (lightly salted)
• 8-inch cake board or serving plate

---

Instructions

1. Make the Sponge Cake

1. Preheat oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round pans with parchment. Do not grease the sides.
2. Combine the flour and salt in a small bowl; set aside.
3. In a clean mixing bowl, beat egg whites on medium speed until foamy. Add cream of tartar, then gradually add ½ cup sugar, whipping until soft peaks form. Set aside.
4. In another bowl, beat egg yolks for 3–5 minutes until pale and thick. Gradually add the remaining ½ cup sugar, then mix in the water and vanilla.
5. Sift flour mixture over yolks in two additions, folding gently each time.
6. Carefully fold in the beaten egg whites until fully incorporated.
7. Divide batter evenly between pans and bake for 20–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool 10 minutes, loosen edges with a knife, and remove from pans. Cool completely before assembling.

---

2. Make the Pastry Creams

(You’ll prepare the vanilla and chocolate creams separately using the same method.)

1. In a small bowl, whisk together egg yolks and cornstarch.
2. In a saucepan, heat milk, sugar, salt, and flavoring (vanilla or cocoa) until steaming.
3. Slowly pour a small amount of hot milk into the yolk mixture while whisking constantly to temper.
4. Return everything to the pan and cook over medium heat, stirring constantly, until thickened and smooth.
5. Remove from heat and cover with plastic wrap pressed to the surface. Chill completely.
6. Before using, whip the chilled cream lightly and fold it into the cooled pastry cream.

---

3. Make the Rum Syrup

1. In a small pot, combine water and sugar.
2. Bring to a simmer until sugar dissolves, then remove from heat and stir in rum extract.
3. Let cool before using.

---

4. Prepare the Stabilized Whipped Cream

1. In a small pan, sprinkle gelatin over cold water and let it bloom for a few minutes.
2. Gently heat until dissolved — do not boil.
3. In a mixer, whip heavy cream and powdered sugar until soft peaks form.
4. With the mixer running on low, slowly pour in the gelatin mixture. Increase speed and whip until firm.

---

5. Assemble the Cake

1. Brush each sponge layer evenly with rum syrup.
2. Place one layer on a serving plate. Spread the vanilla pastry cream over it.
3. Add the second sponge layer and spread with chocolate pastry cream.
4. Top with the final layer of sponge.
5. Frost the entire cake with the whipped cream frosting.
6. Press crushed peanuts or sliced almonds onto the sides.
7. Decorate the top as desired and chill for several hours before serving.

---

Optional: Bakery-Style Buttercream Frosting

If you prefer a richer, traditional bakery frosting:

• 7 cups (28 oz) powdered sugar
• 1 cup unsalted butter (softened)
• 1 cup shortening
• 1 teaspoon vanilla extract
• Milk as needed for consistency

Beat butter and shortening until creamy. Gradually add sugar, one cup at a time, mixing on low speed. Add vanilla and milk until smooth and spreadable.

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