Italian Rum Cake
Indulge in the luscious layers of a classic Italian Rum Cake, a show-stopping dessert that’s as rich in flavor as it is in tradition. This decadent cake features airy sponge layers delicately infused with a sweet white rum syrup for a moist and aromatic base. Between the layers, a velvety vanilla pastry cream and fluffy whipped cream frosting create a dreamy texture contrast. Finished with a light coating of whipped cream, slivered almonds, and decadent dark chocolate shavings, every bite offers a luxurious combination of flavors and textures. Perfect for special occasions, this Italian Rum Cake boasts a sophisticated balance of sweetness and elegance while showcasing authentic Italian baking techniques. Serve it chilled to enhance its refreshing, boozy undertones and creamy allure.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 200 grams Granulated sugar
- 6 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking powder
- 240 ml Milk
- 60 grams Unsalted butter
- 120 ml White rum
- 240 ml Water
- 60 grams Vanilla pudding mix
- 480 ml Heavy cream
- 60 grams Powdered sugar
- 50 grams Slivered almonds
- 50 grams Dark chocolate shavings
Instructions
Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
In a large bowl, beat the eggs and granulated sugar together on high speed until light and fluffy, about 5-7 minutes.
Add the vanilla extract to the egg mixture.
Sift together the all-purpose flour and baking powder. Gradually fold the dry ingredients into the wet ingredients, being careful not to deflate the batter.
In a small saucepan, heat the milk and unsalted butter until the butter melts. Let cool slightly, then fold into the batter.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
While the cakes bake, make the rum syrup by combining water, 100g granulated sugar, and 120ml white rum in a saucepan. Heat until the sugar dissolves, then let cool.
Prepare the pastry cream by whisking the vanilla pudding mix with 240ml of milk until smooth. Whip 240ml of the heavy cream to stiff peaks, then fold into the pudding. Chill until needed.
Once the cakes are cool, slice each layer in half horizontally to create four thin layers total.
Place one cake layer on a serving plate and brush generously with the rum syrup. Spread a layer of pastry cream over the top. Repeat with the remaining layers, brushing each with syrup and spreading cream, finishing with a cake layer on top.
Whip the remaining 240ml of heavy cream with the powdered sugar until stiff peaks form. Frost the top and sides of the cake with the whipped cream.
Decorate the sides with slivered almonds and the top with dark chocolate shavings.
Chill the cake in the fridge for at least 4 hours (preferably overnight) before serving.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 172 mg | 7% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 28.7 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 126 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
