Spumoni Cake
Indulge in the vibrant flavors of Spumoni Cake, a show-stopping dessert inspired by the beloved Italian ice cream. This tri-layered masterpiece features a luscious pistachio layer with chopped nuts, a rich chocolate layer, and a sweet maraschino cherry layer tinted a delightful pink. Each layer is perfectly tender and moist, thanks to the blend of whole milk and butter in the batter. Topped with a fluffy whipped cream frosting infused with almond extract and garnished with maraschino cherries and pistachios, this cake is as visually striking as it is delicious. Perfect for celebrations or special occasions, this Spumoni Cake will transport your taste buds straight to an Italian café.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 pieces large eggs
- 2 teaspoons vanilla extract
- 1.25 cups whole milk
- 0.25 cups maraschino cherry juice
- 2 drops red food coloring
- 2 tablespoons unsweetened cocoa powder, sifted
- 1 box pistachio pudding mix (instant)
- 0.25 cups unsalted shelled pistachios, chopped
- 2 cups heavy cream
- 0.5 cups powdered sugar
- 1 teaspoon almond extract
- 8 pieces maraschino cherries (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a mixer to cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
Alternately add the dry flour mixture and the milk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined—do not overmix.
Divide the batter evenly into three separate bowls.
In the first bowl, stir in the maraschino cherry juice and red food coloring to create a pink cherry-flavored batter.
In the second bowl, mix in the unsweetened cocoa powder to create the chocolate layer.
In the third bowl, stir in the pistachio pudding mix and chopped pistachios for the pistachio layer.
Pour each batter into its prepared cake pan, spreading it out evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the frosting, whip the heavy cream, powdered sugar, and almond extract in a chilled bowl until stiff peaks form.
To assemble the cake, place the pistachio layer on a serving plate. Spread a layer of whipped cream frosting over the top.
Add the chocolate layer on top and spread another layer of frosting.
Place the cherry layer on top and spread a thin crumb coat of frosting over the entire cake. Then apply a final, smooth layer of frosting.
Garnish the top of the cake with maraschino cherries and additional chopped pistachios if desired.
Refrigerate the cake for at least 30 minutes before serving to allow it to set.
Slice, serve, and enjoy this decadent spumoni cake!
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 43.0 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 135 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.
