Italian Rum Cake Recipe

Prepare the batter

In a large bowl, combine all-purpose flour, sugar, baking powder, and salt. Whisk together until well mixed.

Add wet ingredients

In a separate bowl, whisk the eggs, milk, and vanilla extract. Melt the butter and let it cool slightly, then add it to the wet mixture.

Combine mixtures

Pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix.

Bake the cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cakes

Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the syrup

In a saucepan, combine water and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the dark rum. Let cool.

Heat the milk

In a saucepan, heat the milk over medium heat until it is just about to boil. Remove from heat.

Whisk egg yolks and sugar

In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth.

Combine mixtures

Slowly pour the hot milk into the egg mixture, whisking continuously to temper the eggs.

Cook the pastry cream

Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and reaches a boil. Remove from heat and stir in vanilla extract and butter.

Cool the pastry cream

Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate until chilled.

Cream the butter

In a large bowl, beat the unsalted butter until creamy and smooth.

Add powdered sugar

Gradually add powdered sugar, mixing on low speed until incorporated, then increase speed and beat until fluffy.

Add vanilla and cream

Mix in vanilla extract and heavy cream until the frosting is smooth and spreadable.

Layer the cake

Once the sponge cakes are cool, slice each cake in half horizontally to create four layers.

Soak the cake layers

Place the bottom layer on a serving plate and brush it generously with rum syrup. Spread a layer of pastry cream on top.

Repeat layers

Continue layering the soaked cake and pastry cream until all layers are assembled, finishing with a cake layer.

Frost the cake

Spread the frosting evenly over the top and sides of the cake.

Garnish and serve

Sprinkle graham cracker crumbs on the top and sides of the cake, and garnish with dark chocolate shavings. Slice and serve.