Italian Rum Cake: A Festive Italian Classic

Italian Rum Cake, or Torta al Rum, is a celebration dessert with a rich history. This elegant cake starts with pan di Spagna, a light sponge introduced to Italy in the A Festive, Classic Dessert

This elegant cake is made for celebrations, with layers of light sponge soaked in a rum-infused syrup. The airy texture of the sponge keeps it moist while adding a delicate sweetness that melts in your mouth.

Italian Rum Cake (Torta al Rum)

What makes it truly special are the dual layers of creamy pastry, rich chocolate and smooth vanilla that balance perfectly. A topping of stabilized whipped cream, along with slivered almonds or maraschino cherries, adds texture and a festive touch.

Brought to the United States by Italian immigrants, this dessert quickly became a favorite in Italian-American bakeries. It’s often served at birthdays, holidays, and other special occasions. Some versions lean sweeter or stronger in rum, but the essence remains a refined and indulgent treat.

With its combination of moist sponge, luscious cream, and decorative toppings, it’s more than just a dessert, it’s a centerpiece for any gathering, bringing warmth, flavor, and joy to every slice.

Typical Ingredients for Italian Rum Cake

Pan di Spagna (Italian sponge cake)
Eggs
Granulated sugar
Cake flour
Vanilla extract or vanilla bean
Dark or aged rum
Water (for syrup)
Whole milk
Egg yolks
Cornstarch
Semi-sweet or dark chocolate
Unsalted butter
Heavy whipping cream
Powdered sugar
Slivered or crushed almonds
Maraschino cherries (optional)

Each slice of Italian Rum Cake is like a little passport to Italy. It’s a dessert that carries history, warmth, and a touch of celebration.

Italian Rum Cake (Torta al Rum)
Italian Rum Cake is a celebration in every bite. Soft, airy sponge layers soak up a rum-scented syrup, while creamy vanilla and chocolate pastry cream adds a luscious, melt-in-your-mouth texture. The cake is finished with fluffy whipped cream and sprinkled with toasted almonds or cherries, making it as beautiful as it is indulgent.
This dessert is perfect for gatherings, birthdays, or holiday feasts, and it’s even better when made ahead so the flavors have time to mingle. Each slice offers a delicate balance of sweetness, creaminess, and a gentle kick of rum, a treat that feels both festive and comforting, capturing the heart of traditional Italian pastry.
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Prep Time 45 minutes
Cook Time 30 minutes
Cooling, Chilling & Assembly Time 4 hours
Servings: 12
Course: Dessert
Cuisine: Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Pan di Spagna (Sponge Cake)
  • 1 cup (120 g) cake flour, sifted
  • ¾ cup (150 g) granulated sugar
  • 6 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Pinch of salt
Rum Syrup
  • ¾ cup water
  • ⅓ cup dark rum (adjust to taste)
  • ½ cup granulated sugar
Vanilla Pastry Cream
  • 2 cups whole milk
  • 4 large egg yolks
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
Chocolate Pastry Cream
  • 1½ cups whole milk
  • 3 large egg yolks
  • ⅓ cup granulated sugar
  • 3 tablespoons cornstarch
  • 3 ounces semi-sweet chocolate, finely chopped
  • 1 tablespoon unsalted butter
Whipped Cream Frosting
  • 2½ cups heavy whipping cream, cold
  • ⅓ cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch
Garnish
  • ½ cup slivered or crushed almonds
  • Maraschino cherries (optional)

Equipment

  • 9-inch round cake pan (2–3 inches deep)
  • Stand mixer or hand mixer

Instructions
 

  1. Cake – Pan di Spagna
    Preheat oven to 350°F (175°C). Line the bottom of the cake pan with parchment.
    Beat eggs and sugar on high speed for 8–10 minutes until very pale and tripled in volume.
    Gently fold in vanilla, salt, and sifted flour in batches.
    Pour batter into pan and bake for 30 minutes, or until the top springs back.
    Cool completely, then slice horizontally into 3 even layers.
  2. Bake
    Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
    Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.
  3. Rum Syrup
    Bring water and sugar to a boil; simmer 2 minutes.
    Remove from heat and stir in rum. Cool completely.
  4. Vanilla Pastry Cream
    Heat milk until steaming.
    Whisk yolks, sugar, and cornstarch until smooth.
    Slowly add hot milk while whisking.
    Return to heat and cook until thick.
    Remove from heat; stir in butter and vanilla.
    Cover with plastic wrap directly on surface and cool.
  5. Chocolate Pastry Cream
    Follow same method as vanilla cream.
    Stir chopped chocolate and butter into hot custard until smooth.
    Cool completely.
  6. Assemble the Cake
    Place first cake layer on serving plate.
    Brush generously with rum syrup.
    Spread vanilla pastry cream evenly.
    Add second layer, soak with syrup, spread chocolate pastry cream.
    Top with final layer and soak lightly.
  7. Frost and Decorate
    Whip cream with powdered sugar, vanilla, and stabilizer to stiff peaks.
    Frost the entire cake smoothly.
    Press almonds around sides and decorate top with cherries if desired.
    Chill at least 3 hours before serving.

Notes

Use room-temperature eggs for the pan di Spagna to achieve maximum volume and a lighter sponge.
Whip the eggs and sugar until very pale and thick; this step is essential since the cake contains no baking powder.
Always soak the cake layers gradually—pan di Spagna absorbs syrup quickly and can become soggy if oversoaked.
Let the rum syrup cool completely before brushing it onto the cake to prevent melting the pastry cream.
For a more balanced flavor, use dark or aged rum rather than light rum.
Chill pastry cream thoroughly before assembling to keep clean, defined layers.
For best flavor and texture, assemble the cake several hours ahead or the night before serving.
Stabilizing the whipped cream helps the cake hold its shape, especially if made a day in advance.
Garnish just before serving for the freshest appearance.

Nutrition (Approximate Per Serving):

Calories: 485 kcal, Carbohydrates: 46 g, Protein: 7 g, Fat: 30 g, Saturated Fat: 18 g,
Sugar: 32 g, Cholesterol: 185 mg, Sodium: 95 mg, Fiber: 1.5 g

Serving:

Italian Rum Cake is best served well chilled, allowing the layers of rum-soaked sponge and pastry cream to set fully. Use a sharp, clean knife and wipe it between slices for neat portions. This cake is ideal for celebrations, holidays, and special occasions and pairs beautifully with espresso, cappuccino, or dessert wine. One 9-inch cake yields 12 generous servings.

Storage:

Store Italian Rum Cake covered in the refrigerator to keep the pastry cream and whipped topping fresh.
The cake will keep well for 2–3 days, with flavors improving after the first day.
For best texture, keep the cake in an airtight container or loosely tented with plastic wrap to prevent drying.
Freezing is not recommended, as the pastry cream and whipped cream may separate when thawed.
Remove from the refrigerator 10–15 minutes before serving for the best flavor and softness.