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Authentic Italian Rum Cake

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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.

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

  1. 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.
  2. 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.
  3. Make the Rum Syrup: Heat water and sugar over medium heat until dissolved. Let cool, then stir in rum and set aside.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Find it online: https://chocolatecoveredamy.com/authentic-italian-rum-cake/