Easy Italian Rum Cake Recipe | Super Creamy

Picture this: The moment you take a spoonful of this cake, it crumbles softly in your mouth, releasing a subtle sweetness – the syrup is infused with the rich, warm essence of dark roam that soaks each layer. Each bite is a harmonious blend of the moist cake, creamy pastry filling, and the spirited kick of dark rum that dances on your tongue between the textures and tastes.

This Italian rum cake, also known as Torta al Rum or rum bundt christmas cake, is a classic Italian dessert that’s perfect for any special occasion!

Prep & assembly time: 60-75 minutes

Total including chilling: 3-4 hours

How to Make Italian Rum Cake

Here’s what you need:

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

Here’s a list of alternative ingredients for an Easy Italian Rum Cake recipe:

• Dark Rum – Rum extract mixed with water
• Whole Milk – Almond milk, soy milk, or coconut milk
• Egg Yolks – Plant-based egg replacer thickened with additional cornstarch
• Cornstarch – Arrowroot powder, potato starch
• Sugar – Stevia, honey, or agave syrup
• Heavy Cream – Coconut cream
• Vanilla Extract – Almond extract, orange blossom water
• Garnish Alternatives – Fresh fruit like berries, sprinkle of cocoa powder, sliced almonds

 

Step-by-Step Instructions

How to Make the Cake: 

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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. 

Step 5: 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!

Step 6: 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.

How to Make Rum Syrup

Step 7: 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.

Step 8: 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.

How to Make Pastry Cream

Step 9: 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. 

Step 10: 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.

Step 11: 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.

Step 12: 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 lose.

Assemble the Rum Cake

Step 13: Once everything cooled down, use a serrated knife to level the cakes if needed. 

Step 14: 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. 

Step 15: Meanwhile, use a chilled bowl and beat the heavy cream, powdered sugar, and vanilla extract until it’s stiff.

Step 16: 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!

Expert Tips

• If you’re using rum, use a good-quality dark rum, so the flavors will be more prominent in the cake. 
• To create a stable and even cake, use a serrated knife, if you don’t have one, you can also use a string that you pull through the cake holding it on both sides of it.
• Don’t be shy with the rum syrup, you want the cake to be moist and full of flavor! 
• Store any leftovers in an airtight container in the refrigerator for a few days, though the texture of the cake may change overtime.
• Consider using a pastry bag to make the addition of creams easier.

What to Serve with This Cake

Looking for some ideas on what to serve with this cake? Here are some suggestions what to serve directly with the cake:

• Fresh berries, such as  strawberries, raspberries, or blueberries
• Fruit compote 
• Chocolate sauce, where you drizzle some warm chocolate sauce over the cake
• Whipped cream
• Coffee or Espresso
• Tea
• Champagne or prosecco
• Vanilla ice cream or gelato 
• Fruit sorbet 

Frequently Asked Questions (FAQs)

If you don’t find your question here, feel free to comment below!

What is Italian rum cake, and how is it made?

Italian rum cake, also known as Torta al Rum, is a classic Italian dessert consisting of sponge cake layers soaked with rum syrup and pastry cream, then topped with whipped cream. 

Can I make Italian rum cake without alcohol?

Absolutely! Use rum extract mixed with water or a different flavor profile such as coffee or fruit juice to add a twist.

What type of rum is best for Italian rum cake?

While you can take any type of rum, choose dark rum for its rich flavor – make sure to also choose a quality brand.

Can I make Italian rum cake in advance?

As with all Italian food, you can make this delicious dessert a day in advance, just store it in the refrigerator – many will say that it tastes even better a day later as the flavors had time to meld!

How to make Italian rum cake gluten-free?

To make this cake gluten-free, use gluten-free flour blends and check other ingredients like the baking-powder and extracts to be gluten-free as well.

What wine pairs well with Italian rum cake?

Great question! To get the best flavor profile, choose a sweet dessert wine like a Moscato or late-harvest Riesling.

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