Growing up, every cake-worthy occasion in our family was celebrated with an Italian Rum Cake; a layered sponge cake drenched in rum and filled with vanilla and chocolate pastry cream. Popular in Italian-American bakeries throughout South Philadelphia and the surrounding areas, rum cake was also known as Italian Wedding Cake due to it frequently showing up, alongside the cookie tray, on the wedding dessert table.

I’m not afraid to admit that my first attempt at making this rum cake recipe—back in 1992—was a complete disaster. I chalk it up to my novice baking skills. After many years of mediocre attempts at mastering this layered dessert, I have finally put together a recipe that closely mimics what I remember eating as a child.

The exact origin of the rum cake is extremely questionable. Although it loosely resembles the Italian Zuppa Inglese and the English Trifle, the rum cake, as we have come to know it, a liqueur-soaked cake layered with vanilla and chocolate custard, is believed to be an Italian-American invention. There are four basic components to an Italian Rum Cake:

1. Genoise sponge cake 2. Chocolate and vanilla pastry cream 3. Rum syrup 4. Buttercream frosting or stabilized whipped cream (depending on who you ask)

I'm not going to lie, this is probably one of the most intense cakes I make, but one bite of this decadent and flavorful dessert and you will know it was worth all the hype. Over the years I have found that the key to making this cake is to break each of the four components above into small steps made over several days. The cake layers can easily be baked in advance and frozen until ready to use. The rum syrup will keep in the fridge for up to a week. Both the chocolate and vanilla pastry cream need at least a day to set. This leaves the frosting as the only item to be made on assembly day.

The building of the cake is also best done in steps:

When it comes to the best rum cake pairing, the ideal beverage is a steaming hot mug of Italian coffee. Illy brand is my preference as it's bold, yet smooth, in taste so it complements the sweetness of the cake.

For the Vanilla Pastry Cream

For the Chocolate Pastry Cream

For the Butter Cream Frosting