The most classic Italian birthday cake is made of Pan di Spagna (the Italian sponge cake) cut into three layers, soaked in a rum syrup, and filled with two types of custard: vanilla, and chocolate, and covered in whipped cream. Have fun decorating it as you most please and bring to the table an evergreen Italian dessert.
Loreto's birthday cake
Like every year, I asked my husband Loreto which cake he would like for his birthday. This year, he was quick to respond with a cake that his mother would make for him all the time. A cake with two types of custard fillings and the layers soaked in rum.
The most classic Italian birthday cake
I knew exactly what he was talking about: the most classic Italian birthday cake. A sponge cake, the Italian pan di spagna, soaked in some kind of liqueur, vanilla custard spread on one layer, chocolate custard on another layer. And then, sometimes, whipped cream covering everything.
Pan di Spagna, Italian sponge cake
Pan di Spagna is one of the basic Italian cakes, very simple and yet one of the most complicated to achieve right. Only three ingredients: eggs, sugar, and flour, create a light and spongy cake, perfect to be filled, as in Zuppa Inglese, for example. The authentic Pan di Spagna recipe uses no leavening agent, so, in order to help the cake rise, the secret is to beat the eggs and sugar for 15-20 minutes, no less. You will see the eggs get fluffy, 4-5 times the original volume. Use a handheld mixer or a stand mixer fitted with the whisk attachment.
Ingredients for the sponge cake
- Eggs: 50/60 g each, at room temperature.
- Sugar: fine granulated, or fine cane sugar.
- Flour: 00 flour, or cake/pastry flour. You could also substitute half of the flour with cornstarch.
- Flavorings, optional: vanilla extract, or lemon/orange zest.
- Salt: just a pinch.
Steps of making Pan di spagna
- Beat the eggs and sugar for 15-20 minutes or until the eggs are light and fluffy, 4-5 times the original volume. You can use a handheld mixer or a stand mixer fitted with the whisk attachment.
- Preheat the oven at 180°C/350°F. I used convection bake at 170°C/340°F.
- Sift the flour on a parchment paper. Add it to the egg mixture and mix with a spatula or whisk with movements that go from top to bottom, not circular, just enough to obtain a smooth mixture and not deflate the fluffy texture.
- Pour in the prepared baking pan and do not tap the pan nor smooth the surface. Use an 18-20 cm (6" or 8") baking pan (I used an 8").
- Bake in the preheated oven for about 30 minutes, or lightly golden and the top springs back when touched lightly with your finger.
- Take the sponge cake out of the oven, let cool slightly in the pan, then remove from the pan and turn upside down on a rack to cool completely. Wrap well in plastic and refrigerate until the next day to cut and assemble.
The fillings
Chocolate and vanilla are the classic fillings. You just need to make the vanilla custard, then to half of it you add the cocoa powder. How easy is that? Also, this custard (in Italian, crema) recipe uses the whole egg and not just the egg yolk. You can make the custard the day before and keep it in the fridge until ready to use. Whisk it up a bit to smoothen it just before using. And remember to keep plastic wrap touching the surface of the custards until ready to use.
I like to add a couple of tablespoons of whipped cream to the vanilla custard, thus making Chantilly cream.
Assemble
- Make the whipped cream: in a large bowl, with a handheld mixer, or in the stand mixer fitted with the whisk attachment, beat the whipping cream on high for 1-2 minutes, then slowly add the icing sugar. Keep beating until the mixture forms stiff peaks, but do not overwhip.
- With a long, serrated knife, cut the sponge cake into 3 layers. You can use a cake ring to assemble the cake. I've simply assembled it onto a 10" round disposable cake base.
- Brush the first layer with the prepared rum syrup.
- With an offset spatula, spread evenly the chocolate custard on top.
- Cover with another disc of sponge cake. Brush it with rum syrup and then spread the vanilla custard/Chantilly cream.
- Top with the last disc of sponge cake and brush with rum syrup. Place in the refrigerator to set a bit before decorating it.
The rum syrup
The rum syrup is simply made of water and sugar cooked into a saucepan over low heat until the sugar has dissolved and become a syrup. Then, when it's cooled off, add the rum and stir.
For a non-alchoolic version, you can simply use milk, or fruit juice.
- Spread the top of the cake with whipped cream.
- Leave the sides naked or decorate them as you most like. I used a flower shaped piping tip, that I also used to decorate the top. Add some shaved chocolate, sprinkles, or fresh fruit to the top.
Serve The most classic Italian birthday cake immediately, or keep it in the fridge until ready to serve. It keeps for about 3 days.
Birthday boy was very happy about his cake.
The most classic look
When you cut into it, the cake reveals the custard layers in between a wonderful sponge. This is the most classic look of an Italian birthday cake. The cake itself is moist and lightly boozy, the vanilla and chocolate custards are luscious and creamy. The whipped cream just blends everything nicely.
This most classic Italian birthday cake is perfect for a holiday, celebration, or simply a Sunday dinner.
Enjoy!
PrintThe most classic Italian birthday cake
The most classic Italian birthday cake is made of Pan di Spagna (the Italian sponge cake) cut into three layers, soaked in a rum syrup, and filled with two types of custard: vanilla, and chocolate, and covered in whipped cream.
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Category: Dessert, cakes
- Method: Baking
- Cuisine: Italian
Ingredients
For the Pan di Spagna
- 4 eggs
- 150 g flour 00
- 150 g sugar
- ¼ tsp vanilla extract
- a pinch of salt
For the vanilla custard
- 500 ml milk
- 2 eggs
- ½ tsp vanilla extract
- 100 g sugar
- 40 g flour 00
- 2 Tbsp whipped cream to add to the custard (thus making Chantilly cream)
For the chocolate custard
- add 15 g of cocoa powder to half of the vanilla custard
For the rum syrup
- 120 g water
- 80 g sugar
- 50 ml Rum
For the decoration
- 450 ml whipping cream, cold
- 40 g icing sugar
- dark chocolate, sprinkles, coca powder, berries (optional toppings)
Instructions
Pan di Spagna:
- In a large bowl, or in the bowl of a stand mixer, add the eggs, the sugar, a pinch of salt, and the vanilla.
- With a hand held mixer, or in the stand mixer fitted with the whisk attachment, whip the mixture for 15-20 minutes, or until light and fluffy, 4-5 times the volume that it was.
- Preheat the oven at 180°C/350°F. I used convection bake at 170°C/340°F.
- Sift the flour on a piece of parchment paper. Add it to the egg mixture with a spatula or whisk with movements that go from top to bottom, not circular, just enough to obtain a smooth mixture.
- Pour in the prepared baking pan and do not tap the pan nor smooth the surface. Use an 18 or 20 cm (6" or 8") baking pan.
- Bake in the preheated oven for about 30 minutes or until lightly golden and the top of the cake springs back when lightly touched with a finger.
- Take the sponge cake out of the oven, cool slightly in the pan, then remove from the springform pan and turn upside down on a rack to cool completely.
- Wrap well in plastic and refrigerate until the next day to cut and assemble.
Vanilla custard and chocolate custard:
- Heat the milk in a saucepan, until almost boiling. Turn off heat.
- In a large bowl, whisk the whole eggs with the sugar, vanilla, and flour, until you have a creamy texture without lumps.
- Take a ladle of the hot milk and pour it over the egg mixture. Mix, then add another ladle, and mix again. Do this one more time. We are tempering the milk so that it does not curdle. Then, pour this mixture back into the saucepan with the rest of the milk.
- Place the saucepan back on the stove over low/medium heat and cook, constantly stirring with a whisk, until the custard thickens.
- Turn off the heat and put half of the custard in a bowl. Leave the rest in the saucepan and add the cocoa powder. Mix, and briefly cook on the stovetop on low until the chocolate custard is well blended. Turn off heat and put the chocolate custard in another bowl.
- Cover the prepared custards with cling/plastic wrap and let them cool at room temperature. Then place in the fridge. I usually make them the day before and keep them in the fridge overnight.
Rum syrup:
- Pour the water and sugar into a saucepan and cook over low heat for about 5 minutes, stirring occasionally. The sugar must dissolve and become a syrup.
- Turn off the heat and let it cool. Then, add the Rum and stir.
Whipped cream:
- In a large bowl, with a handheld mixer, or in the stand mixer fitted with the whisk attachment, beat the whipping cream on high for a minute or so, then slowly add the icing sugar. Beat until firm but do not overwhip.
Assemble:
- Remove the film on both custards.
- To the vanilla custard add two tablespoons of whipped cream and mix to blend (you've just made Chantilly cream).
- With a long, serrated knife, cut the sponge cake into 3 layers.
- You can use a cake ring to assemble the cake. I've simply assembled it on a 10-inch round disposable cake base.
- Brush the first layer of sponge cake with the prepared rum syrup, making sure to soak it well.
- With an offset spatula, spread the chocolate custard on the first layer, leveling it well.
- Cover with another disc of sponge cake. Pat it with a well saturated brush of rum syrup and then spread the vanilla custard/Chantilly cream.
- Top with the last disc of sponge cake and again, pat it, making sure that the brush is saturated with rum syrup. Place the cake in the refrigerator to set a bit.
- After, spread the top of the cake with whipped cream. Leave the sides naked or decorate with whipped cream, as you most like. I used a flower shaped piping tip to pipe the whipped cream onto the sides. I used the same flower shaped tip to decorate the top.
- You can add some shaved chocolate, cocoa powder, sprinkles, or fresh fruit to the top.
- Serve the cake immediately or keep in the fridge until ready to use.
Notes
The cake keeps for three days in the fridge.
It's better to bake the sponge cake the day before and keep it wrapped in plastic in the fridge. The sponge cake keeps well for 3-4 days wrapped in plastic. You can also freeze it and use it later.
You can make the custard the day before as well, and leave the rum syrup and the assembly for the day after.
I love baking and kneading dough because it takes me to a happy place in my soul.
Gloria says
My kind of birthday cake. What a cake for a celebration of any kind. So much better than anything you can get in a bakery.
Thank you, Gloria, we agree. Nothing like a good, even if imperfect, homemade cake!
Amy Casey says
Wow! What an amazing cake! I love that is has both vanilla and chocolate fillings. My family loved it!
Happy everyone loved it! This is such a good classic! Thank you!
Jere Cassidy says
Just an amazing cake with all the components and flavors. The rum flavor in the cake is perfect and unexpected.
Thank you for your lovely comment!
Andrea Pannell says
Nothing like a good homemade cake for your birthday!
We agree!
Tristin says
You had me at "soaked in rum syrup"!! This cake is going to be a new favorite around here!
The rum syrup gives just the right amount of "wetness" and flavor. Thanks!!
Ksenia says
What a great treat this was! I wanted to make a different birthday cake for my sister this year, and this was a huge hit with everyone! Kids and adults alike loved the texture and flavors
Thanks! Yes, it is loved by kids and grown ups alike!
Jamie says
This is such a delicious cake! The rum syrup and two kinds of custard are fantastic. So great for any party!
Thank you! It's such a great classic cake!
Ramona says
I was looking for a cake to make and I’m super excited to be trying this one out this weekend! It looks so pretty and delicious, thank you for sharing this recipe
You're welcome! Hope you love it as much as we did!
Hayley Dhanecha says
This recipe was fantastic! The flavourd of vanilla and chocolate in this cake simply amazing. It was so delicious
Thanks! The two types of custards are amazing!!
Luisa Bellissimo says
Love this cake! And 2 fillings!
Just wondering would limoncello be a good substitute for the rum?
Love the pictures and detailed directions!
Thanks!
Luisa from Woodbridge, Ontario, Canada
Hi Luisa! Thank you! My husband is still raving about this cake after a few months from his birthday 😉 . I've not had it, but I'd give Limoncello a try. Otherwise, other good liquers could be: alchermes, cointreau, grand marnier, cognac, amaretto, and strega.
Dee says
I'm making it now! I have ten more minutes left of beating the eggs!!!
I grew up with this cake. It's the only birthday cake I've ever known! Thank you for sharing the recipe. I'm so glad I can make it for my kids now and share this tradition with them!
I am so happy! Hopefully it will bring back all those beautiful memories of having it as a child growing up. Please, let me know how it goes, and have fun, decorating it! Thank you!
Jeanne says
Made today for my daughter’s birthday. Enjoyed very much. Would like to see instructions tweaked as there was some slight confusion over assembling and chilling while making whipped cream as it also said to add whipped cream to the vanilla custard.
Thank you so much for making our cake for your daughter's birthday! Happy you enjoyed it.
We made some changes and updated the instructions, both in the post and the recipe. Thank you for pointing that to our attention!
Jim Giacomo Delaney says
Ciao Nicoletta e Loreto, I just read through this recipe, so well written and it looks delicious, with some of my favourite food groups! There will be some baking. Bravo 🙂
Grazie Giacomo! It's one of those cakes that make an impression. Plus, for many, it's all about the memories it evokes. Happy baking!