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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
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 Estimated Facts - Italian Rum Cake

 Italian Rum Cake (Per 1 Slice ~150g)
Nutrient Amount %DV
Calories 480 kcal —
Total Fat 27g 35%
— Saturated Fat 14g 70%
Cholesterol 125mg 42%
Sodium 210mg 9%
Total Carbohydrates 52g 19%
— Dietary Fiber 1g 4%
— Total Sugars 38g —
— Added Sugars 32g 64%
Protein 7g 14%
Vitamin D 0.6mcg 4%
Calcium 110mg 8%
Iron 1.6mg 8%
Potassium 180mg 4%
Percent Daily Values are based on a 2,000-calorie diet.
The majority of calories come from the cake layers (flour + sugar), pastry cream, whipped cream, butter, eggs, and rum syrup. The high total and saturated fat content is primarily driven by butter, cream, egg yolks, and dairy-based fillings. Added sugars significantly contribute to total carbohydrate and calorie content.

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