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Italian Rum Cake

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

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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. 1

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

  2. 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. 3

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

  4. 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. 5

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

  6. 6

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

  7. 7

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

  8. 8

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

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Questions

What temperature do I cook Italian Rum Cake at?

For Italian Rum Cake, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 25 minutes, in step 3.

Why fold instead of stir in Italian Rum Cake?

Step 2 reads: "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." Folding keeps the air you just beat in. Stirring at step 2 would knock it out and the result would come out dense.

What can I use instead of cake flour in Italian Rum Cake?

The entry for Italian Rum Cake calls for 2 cups cake flour, sifted. In its place: For each cup, take two tablespoons out of a cup of all-purpose flour and replace them with cornstarch, then sift.

Can I make Italian Rum Cake dairy-free?

Yes. The dairy in Italian Rum Cake 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 Italian Rum Cake 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.

Does Italian Rum Cake contain eggs?

Yes: 6 large eggs, separated. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Italian Rum Cake?

One serving (the recipe makes 12) is about 420 calories, with 7 g protein, 52 g carbohydrate and 18 g fat, plus 1 g fiber and 190 mg sodium. The figures are estimates computed from the ingredient list.

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