1 Really Easy Italian Rum Cake With A Simple Rum Soak Recipe - Dana Vento (2024)

Have you ever had a slice of Italian rum cake that you can’t stop eating because the flavor is so vibrant, yet it is not overdone?

Chances are, you’ve just eaten an Italian rum cake recipe from scratch, so it was the truly authentic Italian rum cake with custard filling and all of this made it memorable.

Our favorite memory of authentic Italian cake with rum (cream cake with rum) was at our engagement party; it was the enormous rum cake we had ever seen (probably because there were so many of our Italian family members).

For years I wanted that rum cake to eat over and over but could not reproduce the magical Italian Rum Cake we had gorged on.

Yes, our families make some yummy rum cakes, but nothing held a candle to this rum cake with cream, except an Italian rum cream cake I had tasted at my Nonna’s.

When my Nonna passed, and we were going through all of her things, I discovered the recipe I had not tasted in so long.

I snagged her recipe book and box and uncovered the delectable family-famous Italian Rum cake I am about to share with you.

Of course, I have made some tweaks along the way, but nothing that takes away from its originality.

Why You’ll Love The Bakery-Style Italian Rum Cream Cake

• The rum layer cake is delicious.
• this bakery-style Italian rum cream cake has layers of chocolate and vanilla custard
• You can easily transport the Italian cake to any party or gathering
• Great for Christmas, Easter, Thanksgiving, Tailgating parties, Any Party, Birthdays
• the Italian cake with rum can be made stronger or lighter depending on your taste preference
• the ingredients for the bakery-style Italian cream cake are easy to find.

Kitchen Essentials Needed ToMake The Bakery-Style Italian Rum Cream CAKE

• mixing bowls
• rubber scrapers
• A stand mixer (makes it most accessible)
• 2 sauce pots
• wooden spoons
• soup bowls
• platter for the cake
• cooling racks
• 9″ spring release
• parchment paper

Ingredients For Your Bakery Style Italian Rum Cake

• Eggs
• Flour
• Sugar

For The Vanilla Custard + The Chocolate Custard For The Rum Layer Cake,

You’ll Need the following:

• eggs
• whole milk
• sugar
• lemon
• vanilla paste

For the Chocolate Custard, you’ll need all of the above and chocolate cocoa powder.

I’ve got 2 other EASY ways to make this cake without making the cake base. Keep reading, and I’ll share those too. !

For the Whipping Cream Icing, You Will Need

• Heavy whipping cream
• vanilla bean paste
• maraschino cherries and their juice

How To Make Easy Italian Rum Cake

Step 1 Is To Make The Rum Cake Base

You’ll begin by whipping the eggs and sugar until they double in size, and then you will fold them in by hand the flour YOU have to fold it in; otherwise, you will take the air out of the whipped eggs, and your cake will not swell, and be solid (trust me I’ve done so many attempts, and finally I got it!)

I’ve taken ingredients out of the recipe and added them in, and the final rendition is a solid rum cake that can hold the rum syrup without getting soggy, which is what you are going for.

Step 2: Prep the Vanilla and Chocolate Custard For The Rum Layer Cake

You do need to stay with the custard while it is cooking atop the stove or it will burn, so this requires focus, don’t walk away while cooking this you have been warned:)

While baking the cake, prepare the custard filling and place it in the refrigerator.

Mix the egg yolks with the sugar, and then add lemon peel and the milk.

Mix and then cook it on your stovetop until it begins to boil.

Remove from heat.

Separate 1 cup of the vanilla custard, add the cocoa, and stir (making the chocolate cream)

Step 3: Remove the Cake From The Oven

Remove the freshly made cake from the oven, and allow it to cool for about 30 minutes.

Then remove the spring pan from around the cake, and we will cut the cake into 3 layers.

If your cake did not grow tall enough, cut it into 2 layers only (It happens don’t worry this is the bastard side of this recipe and my kryptonite)

Allow these layers to cool further while you begin the next step.

Step 4: Prep The Rum Syrup

It’s time to make the simple rum syrup that will saturate and flavor your authentic Italian cake with rum!

You will add water, sugar, vanilla, and lemon peel using a saucepan.

Stir and bring this to a boil and remove while it is cooling add in the rum.

Step 5: Let’s Pull the Bakery-Style Italian Rum Cream Cake Together

Begin with the first layer, and place it on your cake dish.

Next, add your rum syrup to the layer cake.

Follow this with a layer of vanilla custard; if you only have one layer, swipe the chocolate custard across as well.

If you have another layer, place the chocolate layer on layer number 2.

Top off the cake with the top slice of cake (1/3), and you can drizzle the inside of the cake with rum syrup as well (lightly is what we suggest)

Step 6: Ice The Top and Sides o the Authentic Italian Cake With Rum

You’ll want to make your whipped cream topping before you do this layer, so it is cold.

Simply place your heavy whipping cream in a tall bowl along with your confectioner’s sugar, maraschino cherry juice, and vanilla and whip it to firm (it takes about 5 minutes)

Use this whipped topping for the sides and the top of the rum layer cake.

You can either place nuts along the side, or sprinkles (either makes a mess, but it is so worth it)

We top ours with maraschino cherries and more sprinkles.

Watch A Quick Rendition of Me Making My Bakery-Style Rum Cake Here On TikTok

What Can You Substitute In The Recipe?

• Instead of using custard, you could use pudding. However, it will be runny, so you’ll use less
• Instead of actual rum, use rum flavoring
• use diplomat cream instead of custard
• Top with nuts and cherries, or don’t
• Make 1 layer instead of 3 layers

Easy Italian Rum Cake Recipe

1 Really Easy Italian Rum Cake For Any Holiday

Yield: 8-12 servings

Prep Time: 29 minutes

Cook Time: 1 hour

Additional Time: 1 hour 50 minutes

Total Time: 3 hours 19 minutes

Ingredients

• SPONGE CAKE BASE (Active Time 15 minutes + Baking 35-45 Minutes = 1 hour + Cooling 30 minutes )
• 6 Eggs (room temperature)
• 2 1/ 2 Flour (just use all purpose)
• 1 1/4 C Sugar
• CUSTARD (Active Time 10 minutes + Cooking Time 15 minutes + Cooling Time Cooling 1 Hour )
• 8 Eggs at room temperature
• 1 1/3 - 1 2/3 C Sugar ( maximum)
• 1 C AP Flour
• 4 C Whole Milk (don't subsitute)
• 2 Tablespoons of Vanilla bean paste (see photo in post)
• Lemon Peel (washed lemon about 6 slices using peeler )
• Pure Cocoa (trader joes)
• SYRUP (Prep time 2 minutes + Active Time Cooking 10 Minutes + No cooling Time needed)
• 1 1/3 C Water
• 2/3 C Granualetd sugar
• Lemon Peel (2-3 pieces)
• Vanilla
• Rum (after you cook the other ingredients to a boil)
• WHIPPED TOPPING (Active Prep Time 2 minutes + Mixing Time 5-7 Minutes )
• 2 C Heavy whipping cream
• 1 Tbsp Vanilla Extract (or 2 tsp Vanilla bean paste)
• 2-3 Tbsp Maraschino Cherry Juice (optional but so good)
• 1/4 Confectioners Sugar (optional but tasty )
• ASSEMBLY (ACTIVE 15-20 minutes)

Instructions

THE CAKE

1. Preheat your oven to 350°F
2. Line your 9" springform pan with parchment paper
3. Using your mixer, begin by whipping the eggs, vanilla, and sugar until they double in size,
4. This process will take about 6 minutes to 10 minutes in a stand mixer.
5. Once the eggs and sugar have doubled in size, you can add in the flour, and then you will fold the flour by hand to keep the mixture aerated so it inflates while baking.
6. Transfer the mixture to the lined parchment paper, spring-released pan, and place in your preheated oven for about 35-45 minutes. (A toothpick should come out clean) (While the cake base is baking, you want to prepare the custard and the rum syrup below, but I am listing how to finish the cake first so as not to confuse the steps
7. Once it's done baking, remove the cake from the oven, and allow it to cool for about 1/2 of an hour.
8. So set it aside.

THE CUSTARD* (see note below)

1. Use room temperature eggs (as with so many other recipes I have shared this same pro tip: my hint is to allow cold refrigerated eggs to warm up in a bowl of faucet hot water for 10 minutes no longer. This will activate them)
2. Mixing with a wire whisk (by hand), add in the sugar and vanilla bean paste as well (or vanilla extract if you don't have the paste, but the vanilla won't be as strong in flavor)
3. Add the flour and mix again to thoroughly combine, and make sure you don't have lumps of flour.
4. Next, add in the milk and then the peels of lemon.
5. Cook on the stovetop, constantly stirring on medium-low heat, until you get a light boil which should present in the middle with bubbles, and remove immediately (do note that if you don't stir constantly, you may burn the custard. It is hyper-sensitive to the heat)
6. Once it is beginning to boil, you'll remove it immediately from the stovetop and allow it to cool; however, you need to remove 1 cup into a separate bowl and immediately add in the Dark Cocoa (we used Trader Joe's brand always, but you can use any dark cocoa powder you prefer) Wrap The vanilla custard separately and place in the fridge for at least one hour to have it congeal.
7. The chocolate cocoa will cool separately (obviously) by wrapping it with plastic wrap and placing it in the refrigerator for at least one hour.

THE RUM SYRUP**

1. In a saucepan, add the water, sugar, and vanilla.
2. Stir on medium-low heat and add in the lemon peel once the sugar is no longer visible (about 3 minutes).
3. Once this mixture begins to boil, remove it from the stovetop and then add in the rum; this way, the rum does not cookoff when you make this, and it is a bit stronger.

THE WHIPPED TOPPING

1. Using your stand mixer (or hand mixer), you will place the whipping cream in the bowl with the vanilla.
2. Mix this until you get semi-solid peaks, then add in the confectionery sugar and the maraschino juice (if you are adding the juice) and whip again until you get solid peaks, just a few minutes more.
3. You should add this to a pastry bag (at least a scoop for easy piping on the edges)
4. With an icing spatula, you'll easily spread this across the top layer and sides.

ASSEMBLY OF YOUR EASY ITALIAN RUM CAKE (15 MINUTES)

1. Place one of the pieces of your cake on the bottom.
2. Coat this with the rum syrup, don't overdo it; refer to my images in the post.
3. Next, add a layer of vanilla custard, followed by the next layer of the cake, to which you will again add a less generous drizzle of rum syrup (it's the middle. Do not over-saturate this layer)
4. Now add your chocolate custard to this layer.
5. Follow this layer with the top of the cake, but before you do, reverse the top and coat the interior portion (not the part you will see) with a light coating of rum again, don't over-saturate, or the cake will be overridden by rum taste.
6. Now you'll top the Rum cake off with the whipped topping.
7. Work around the sides of the cake first, using an icing spatula to add the whipped topping, then follow with sprinkles or nuts (optional but pretty)
8. Now spread the whipped topping across the top of the cake.
9. Using the whipped topping in the bag, go around the exterior and the top and make a rim (optional, but it looks nice)
10. Add sprinkles and then your maraschino cherries, and if you are adding more almonds***, place them here as well, we skip the almonds for allergy reasons)
11. Chill covered until you are ready to serve, and keep all leftover rum cake in the refrigerator for up to 5 days (remember this is all egg and whipped topping, so you must keep it refrigerated)
12. Enjoy~ ~ Dana XO

Notes

NOTE: all prep, cooking, and cooling times are based on how I prepare it, skill in the kitchen, as well as oven and stove temperatures, vary so yours could be more or less, I have included the assembly and cooling time in the additional time overall in the main directions, but if you look under the ingredients I have shared the approximate time needed for each ingredient mixture.

*You can prepare the custard while the cake base is baking or prepare it while it is cooling. Preparing this while baking allows you to start cooling it, especially if you want to bake the cake and make it on the same day.

**Preparing this while the cake is cooling is perfect timing, so it is ready when you begin assembling the cake; I usually make this and then use it immediately without more than 5 minutes of cooling.

***if you are using almonds, you will use sliced almonds that need to be slightly toasted. Just put them in a pan for a few minutes on medium and move them around as they become fragrant; about 3 minutes, take them off the heat and immediately remove them from the pan (that's how to toast the almonds)

Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 1114Total Fat: 35gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 419mgSodium: 266mgCarbohydrates: 173gFiber: 2gSugar: 130gProtein: 23g

please calculate your own this may be inaccurate based on chosen ingredients by each person making this

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