The moment you take a spoonful of this cake, it crumbles softly in your mouth, releasing a subtle sweetness. The syrup, infused with the rich, warm essence of dark rum, soaks through each layer. Every bite is a harmonious blend of moist cake, creamy pastry filling, and the spirited kick of rum that dances between textures and tastes. This Italian rum cake, also known as Torta al Rum, is a classic Italian dessert that’s perfect for any special occasion. Its rich flavors and creamy textures make it a favorite for gatherings and celebrations.
Why This Recipe Stands Out
This isn’t just a dessert—it’s a celebration of Italian tradition. From birthdays to Christmas, this cake holds a special place in Italian family gatherings. Its moist layers, flavored with dark rum, and velvety cream fillings create an unforgettable experience. Whether you’re a seasoned baker or a beginner, this rum cake recipe will make you feel like a pastry chef.
Ingredients You’ll Need
For the Cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- ¼ cup unsalted butter, melted
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Tip: Use store-bought sponge cake for an even quicker recipe.
For the Rum Syrup
- ½ cup water
- ½ cup sugar
- ¼–½ cup dark rum, depending on taste
For the Pastry Cream
- 2 cups whole milk
- ½ cup sugar
- 4 egg yolks
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
For the Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For Garnish (Optional)
- Chopped nuts
- Chocolate shavings
- Maraschino cherries
How to Make Italian Rum Cake
Step 1: Bake the Cake Layers
- Preheat the oven to 350°F (175°C). Grease two 9-inch cake pans.
- In a bowl, whisk flour, baking powder, and salt.
- Beat eggs and sugar in a separate bowl until pale and thick (about 5 minutes).
- Gradually fold in melted butter, milk, and vanilla, followed by the dry ingredients.
- Divide batter into pans and bake for 20–25 minutes. Cool completely on a wire rack.
Step 2: Prepare the Rum Syrup
- Boil water and sugar in a small saucepan until dissolved.
- Remove from heat and stir in dark rum. Let cool.
Step 3: Make the Pastry Cream
- Heat milk and half the sugar in a saucepan until steaming.
- Whisk egg yolks, remaining sugar, and cornstarch in a bowl until smooth.
- Slowly temper the egg mixture with the warm milk, then return to the saucepan.
- Cook over medium heat, whisking until thickened. Add vanilla extract and chill.
Step 4: Assemble the Cake
- Level the cake layers if necessary.
- Brush rum syrup generously on the first layer, then spread pastry cream.
- Add the second layer, brush with rum syrup, and frost with whipped cream.
- Garnish with nuts, chocolate shavings, or cherries. Chill for at least 1 hour before serving.
Expert Tips for a Perfect Rum Cake
- Use high-quality dark rum for bold flavor.
- Ensure cakes are fully cooled before assembly.
- Store in the fridge for up to 3 days. The flavors meld better over time.
- Experiment with non-alcoholic rum extract for a family-friendly version.
What to Serve with Italian Rum Cake
Pair your Italian rum cake with these complementary beverages and sides:
- A sweet Moscato or late-harvest Riesling
- Fresh berries like raspberries or blueberries
- Vanilla ice cream or gelato
- Espresso or a hot cup of cappuccino
Creative Variations for Italian Rum Cake
Add a twist to the traditional recipe:
- Use coffee liqueur instead of rum for a mocha flavor.
- Add a layer of fresh fruit between the cake layers.
- Incorporate cocoa powder into the pastry cream for a chocolate version.
Frequently Asked Questions
What is Italian rum cake?
Italian rum cake, or Torta al Rum, is a classic Italian dessert featuring sponge cake layers soaked in rum syrup, filled with pastry cream, and topped with whipped cream.
Can I make Italian rum cake without alcohol?
Yes! Substitute rum with rum extract or a flavored syrup like coffee or orange.
How long does Italian rum cake last?
Store in an airtight container in the fridge for up to 3 days.
Can I make Italian rum cake gluten-free?
Absolutely! Use a gluten-free flour blend and ensure all other ingredients are gluten-free.
A Slice of Italian Tradition
Italian rum cake is more than just a dessert—it’s a culinary journey through Italy’s rich traditions and flavors. Whether you’re celebrating a milestone or indulging in a cozy treat, this creamy, flavorful cake is the perfect centerpiece. Try this recipe and let the vibrant flavors of Italy elevate your dessert table.
If you enjoyed this recipe, check out our other Italian dessert recipes on the site. We’d love to hear your thoughts—leave a comment below and share how your Italian rum cake turned out!
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Easy Italian Rum Cake Recipe | Super Creamy
- Total Time: 3-4 Hours
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Tip: If you don’t want to make the entire cake flour mixture from scratch you can also use a box of vanilla, yellow cake mix, or plain store-bought sponge cake.
For the Rum Syrup:
- 1/2 cup water
- 1/2 cup sugar
- 1/4 to 1/2 cup dark rum, depending on taste
For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup sugar
- 4 egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish:
- Optional: Chopped nuts
- Optional: Chopped chocolate or shavings
- Optional: Maraschino cherries
- Optional: Chocolate ganache
Instructions
- To make the cake, start out with preheating your oven to 350°F (175°C) and grease two 9-inch round cake pans – you can also use parchment paper instead of the grease.
- Use a medium-sized bowl and add flour, baking powder, and salt – whisk it all to mix it well using the whisk attachment on medium speed.Tip: If you have a food processor, use that to make things easier.
- Take a large mixing bowl and add eggs and granulated sugar to it, mix it well with an electric mixer on high speed until the mix is pale and thick – it’ll take about 5 minutes for this.
- Next, gently fold the melted butter into the mix and pour milk and vanilla extract after, once done, add the dry flour mix from step 2 gradually into the wet ingredients while mixing.
- Once everything is well mixed together, device the cake batter evenly across the both cake pans and smoothen out the top of the cake with a wooden spoon – bake it in the preheated oven for 20-25 minutes – feel free to jump to step 7 to start with the rum while your cake is baking!
Tip: You can check if the cake is done by sticking a toothpick into the center, if it comes out clean, it’s done! - Once the cake is done, allow the cake pans to cool off at room temperature for about 10 minutes before you transfer them to a wire rack to cool off completely.
- To prepare the rum syrup, take a small saucepan and add water and sugar to it – bring it to a boil and stir it until all the sugar is fully dissolved, then take it off the heat and let it cool slightly.
- Stir the rum mixture, if you want less rum syrup, you can reduce it more. If you want more of it, you may not want to keep it on the heat for too long.
- For the pastry cream, take a medium saucepan and add the milk and half the sugar to it over medium heat – just enough for it to steam but not boil.
- In a separate small bowl, whisk egg yolks with the remaining sugar until it’s light and fluffy, then add cornstarch and mix it all until it’s smooth.
- Gradually add the warm milk into the egg mixture in the small bowl to temper the eggs as you continue to whisk, then return it back to the sauce pan and continue to cook it over medium heat as you’re whisking until it fully thickens.
- Once thick, remove from the heat and stir in the vanilla extract, then transfer to a new bowl and cover it with a plastic wrap to chill in the refrigerator – to prevent a skin from forming, you can press the wrap directly into the surface of the cream, so let it be a little loose.
- Once everything cooled down, use a serrated knife to level the cakes if needed.
- Place the first layer of the cake on a serving plate and generously brush with rum syrup, then spread a thick layer of vanilla pastry cream over it before you add the second cake layer on top of the cake and brush some more rum syrup on it.
- Meanwhile, use a chilled bowl and beat the heavy cream, powdered sugar, and vanilla extract until it’s stiff.
- To decorate the cake, add the frosting on top and the sides of the cake with the whipped cream frosting from step 15, then garnish with some chopped nuts, chocolate shavings, and maraschino cherries.
Lastly, put the cake in the fridge and refrigerator for at least an hour, so the flavors have time to meld together – then, serve this moist and creamy cake chilled!
- Prep Time: 60-75 Minutes
One Response
When you talk about the rum syrup, you don’t say when to add the rum?