Italian Rum Cake

Name: Italian Rum Cake
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 2 cups cake flour, sifted; 1.5 cups granulated sugar; 6 large eggs, separated; 1 tsp baking powder; 1/2 tsp fine salt; 2 cups whole milk; 1/4 cup cornstarch; 1/2 cup dark rum; 3 tbsp unsweetened cocoa powder; 2 cups heavy whipping cream, chilled; 1/3 cup powdered sugar; 2 tsp pure vanilla extract

A classic celebration layer cake made with light sponge cake, dual layers of vanilla and chocolate pastry creams, boozy rum syrup, and a fluffy whipped cream frosting.

75 minHardServes 12420 cal/serving

ItalianDessertOven and StovetopVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

2 cups cake flour, sifted
1.5 cups granulated sugar
6 large eggs, separated
1 tsp baking powder
1/2 tsp fine salt
2 cups whole milk
1/4 cup cornstarch
1/2 cup dark rum
3 tbsp unsweetened cocoa powder
2 cups heavy whipping cream, chilled
1/3 cup powdered sugar
2 tsp pure vanilla extract

Instructions

1

Preheat oven to 350F and grease two 9-inch round cake pans.
2

Beat egg yolks with 1.5 cups granulated sugar until pale, then fold in 2 cups sifted cake flour, 1 tsp baking powder, and 1/2 tsp fine salt.
3

Whip 6 separated large eggs whites to stiff peaks, fold into batter, divide between pans, and bake 25 minutes.
4

Whisk 2 cups whole milk, 1.5 cups granulated sugar, and 1/4 cup cornstarch over medium heat until thickened, then stir in 2 tsp pure vanilla extract.
5

Divide pastry cream in half and whisk 3 tbsp unsweetened cocoa powder into one portion.
6

Simmer equal parts water and sugar, cool slightly, and stir in 1/2 cup dark rum to form syrup.
7

Slice cooled cakes horizontally, brush generously with syrup, and stack layers with vanilla and chocolate creams.
8

Whip 2 cups chilled heavy whipping cream with 1/3 cup powdered sugar to stiff peaks and frost cake.

Questions

Can I make Italian Rum Cake dairy-free?

Yes. The dairy in this entry is 2 cups whole milk, 2 cups heavy whipping cream, chilled. Swap the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Italian Rum Cake gluten-free?

Yes. The gluten in this entry is 2 cups cake flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Italian Rum Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Italian Rum Cake?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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