I love this cake because it’s an elegant combination of flavors and textures—soft sponge cake layers soaked in rum syrup, creamy vanilla and chocolate fillings, and a light whipped cream frosting. The toasted almonds and cherries add the perfect finishing touch. It’s indulgent without being overly heavy, and it always makes any celebration feel a little more special.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Sponge Cake 5 large eggs ¾ cup white sugar 1 teaspoon vanilla extract 1 ¼ cups cake flour butter (as needed)
Pastry Cream 3 cups whole milk 1 long strip lemon zest 6 egg yolks ¾ cup white sugar ½ cup flour 2 teaspoon vanilla extract 2 ounces chocolate, chopped
Rum Syrup 1 cup water ½ cup white sugar ¼ cup dark rum (or to taste)
Whipped Cream Frosting 1 cup heavy whipping cream 1 tablespoon superfine sugar 1 teaspoon vanilla extract
To Decorate 1 cup sliced almonds Maraschino cherries, as desired Chocolate shavings, to decorate
Directions
Sponge Cake
I butter an 8-inch springform pan and line it with parchment paper. I preheat the oven to 340°F (170°C).
Using a hand or stand mixer with a whisk attachment, I beat the eggs and sugar at high speed for about 12 minutes until thick and frothy, adding the vanilla extract during the last minute.
I sift the flour and gently fold it into the egg mixture using a spatula until smooth.
I pour the batter into the prepared pan and bake for about 25 minutes, avoiding opening the oven for the first 20 minutes. When a toothpick inserted in the center comes out clean, I turn off the oven and leave the cake inside with the door slightly open for 5 minutes.
I remove the cake from the oven and the pan, then transfer it to a wire rack to cool completely.
Pastry Cream
In a medium saucepan, I heat 2½ cups of milk with the lemon zest over medium heat until steaming, but not boiling. I remove it from the heat once steam rises.
In a separate bowl, I whisk together egg yolks, sugar, and flour until smooth, then whisk in the remaining ½ cup of cold milk.
I remove the lemon zest from the hot milk and slowly pour the milk into the egg mixture while whisking.
I strain the mixture back into the saucepan, add the vanilla extract, and cook over medium heat while whisking until it thickens and comes to a gentle boil.
Once thick, I turn off the heat and divide the pastry cream into two bowls. I stir the chopped chocolate into one to create the chocolate cream.
I cover both bowls with plastic wrap pressed directly onto the surface to prevent a skin from forming and refrigerate until cool.
Rum Syrup
In a small saucepan, I combine the water and sugar over medium heat, stirring until the sugar dissolves. I let it cool completely before adding the rum.
I stir it well and set it aside until needed.
Whipped Cream Frosting
I chill a metal mixing bowl and whisk in the freezer for a few minutes.
Once cold, I pour in the heavy cream and beat it with an electric mixer until it starts to thicken. I gradually add the sugar and vanilla, continuing to whisk until stiff peaks form.
I cover and refrigerate the whipped cream until ready to use.
Assemble and Decorate
I slice the cooled sponge cake horizontally into three even layers using a serrated knife.
On a cake platter, I place the first layer, brush it with one-third of the rum syrup, and spread the vanilla pastry cream evenly over it.
I add the second cake layer, brush it with another third of the rum syrup, and spread the chocolate pastry cream on top.
I place the final cake layer, moisten it with the remaining syrup, and refrigerate the assembled cake for 1 hour (or 30 minutes in the freezer) to set.
Meanwhile, I toast the sliced almonds on a baking sheet at 350°F for about 10 minutes until lightly golden, then let them cool.
I frost the cake with most of the whipped cream, spreading it smoothly over the top and sides with a palette knife.
I press the toasted almonds gently into the sides of the cake.
I transfer the remaining whipped cream into a piping bag and pipe decorative swirls on top.
I finish by decorating with chocolate shavings and maraschino cherries for a classic Italian look.
Servings and Timing
This recipe serves 6 people. It takes about 1 hour to prepare and 30 minutes to bake, with a total time of approximately 1 hour and 30 minutes.
Variations
I sometimes swap dark rum for a rum-flavored syrup when I want a non-alcoholic version. For a richer chocolate layer, I melt a bit of extra chocolate into the pastry cream. I’ve also used sliced hazelnuts instead of almonds for a nuttier taste.
Storage/Reheating
I store the cake covered in the refrigerator for up to 3 days. It’s best served chilled but can be left at room temperature for about 30 minutes before serving for a softer texture. This cake also freezes well—I wrap slices individually and thaw them in the fridge overnight before serving.
FAQs
Can I make the sponge cake ahead of time?
Yes, I often bake the sponge cake a day ahead and keep it wrapped in plastic at room temperature.
What kind of rum should I use?
I prefer dark rum for its rich flavor, but light rum or rum extract also works well.
How do I keep the cake moist?
The rum syrup keeps it moist and flavorful, so I make sure to brush each layer generously.
Can I use store-bought sponge cake?
Absolutely. If I’m short on time, I use a good-quality store-bought sponge and focus on making the pastry cream and frosting.
How long does it take for the pastry cream to cool?
It usually takes about an hour in the fridge to set properly before assembling the cake.
Can I use whipped topping instead of fresh cream?
I prefer homemade whipped cream for its texture and flavor, but whipped topping works in a pinch.
Can I make mini versions of this cake?
Yes, I sometimes make small individual rum cakes using the same layers and fillings.
What’s the best way to toast almonds?
I spread them in a single layer on a baking sheet and bake at 350°F for 8–10 minutes until golden.
Can I decorate it differently?
Of course! I sometimes top it with fresh berries or shaved white chocolate for a lighter look.
Conclusion
I love how this authentic Italian rum cake captures the elegance of traditional Italian desserts. Every layer—from the soft sponge and creamy fillings to the fluffy whipped frosting—feels luxurious and perfectly balanced. It’s a bit of effort, but the result is a stunning, delicious cake that always impresses and makes any occasion feel truly special
A luxurious and festive Italian dessert made with layers of sponge cake soaked in rum syrup, filled with vanilla and chocolate pastry cream, and topped with whipped cream, toasted almonds, and cherries. This authentic Italian rum cake is elegant, rich, and perfect for celebrations.
Author:Amy
Prep Time:1 hour
Cook Time:30 minutes
Total Time:1 hour 30 minutes
Yield:6 servings
Category:Dessert
Method:Baked
Cuisine:Italian
Diet:Vegetarian
Ingredients
Sponge Cake:
5 large eggs
¾ cup white sugar
1 tsp vanilla extract
1¼ cups cake flour
Butter, for greasing
Pastry Cream:
3 cups whole milk
1 long strip lemon zest
6 egg yolks
¾ cup white sugar
½ cup flour
2 tsp vanilla extract
2 oz chocolate, chopped
Rum Syrup:
1 cup water
½ cup white sugar
¼ cup dark rum (or to taste)
Whipped Cream Frosting:
1 cup heavy whipping cream
1 tbsp superfine sugar
1 tsp vanilla extract
To Decorate:
1 cup sliced almonds, toasted
Maraschino cherries, as desired
Chocolate shavings, to decorate
Instructions
Make the Sponge Cake: Preheat oven to 340°F (170°C). Butter and line an 8-inch springform pan with parchment. Beat eggs and sugar at high speed for 12 minutes until thick and frothy, adding vanilla in the last minute. Sift in flour and fold gently until smooth. Pour into the pan and bake for 25 minutes. Cool completely on a wire rack.
Prepare the Pastry Cream: Heat 2½ cups milk with lemon zest until steaming. In another bowl, whisk egg yolks, sugar, and flour, then add remaining ½ cup cold milk. Slowly whisk the hot milk into the egg mixture, strain back into the pan, and cook over medium heat until thick. Divide in two bowls; stir chopped chocolate into one. Cover each with plastic wrap and chill.
Make the Rum Syrup: Heat water and sugar over medium heat until dissolved. Let cool, then stir in rum and set aside.
Whip the Cream: Chill a bowl and whisk, then beat heavy cream until soft peaks form. Gradually add sugar and vanilla; whisk to stiff peaks. Refrigerate until needed.
Assemble the Cake: Slice sponge into three even layers. Place the first on a platter, brush with one-third of rum syrup, and spread vanilla pastry cream. Add second layer, brush with syrup, and spread chocolate pastry cream. Top with the final layer, brush with remaining syrup, and refrigerate 1 hour to set.
Decorate: Toast almonds at 350°F (180°C) for 8–10 minutes until golden. Frost the cake with most of the whipped cream, smooth the surface, and press almonds onto the sides. Pipe remaining cream on top and garnish with maraschino cherries and chocolate shavings.
Notes
Use rum extract or plain syrup for a non-alcoholic version.
Hazelnuts or pistachios can replace almonds for variation.
The sponge can be baked a day ahead and stored wrapped at room temperature.
The cake tastes even better the next day as the flavors meld.
Freeze slices individually and thaw overnight for easy servings.
