Kinda. I mean, in all honesty this cake was inspired from some ice cream I saw at the grocery store. But when I saw it the first thing I thought was… Neapolitan Cake. I need to make this “spumoni” into my Neapolitan Cake!
So I did. I mean, kinda. I got the colors right… but I think that’s about it. The ice cream container says that it is chocolate, pistachio and amaretto ice cream with mixed fruit.
I made a chocolate, pistachio and cherry almond cake. So it’s basically the same thing, right?
My saving grace of this dessert is the flavor. Everything works so amazingly well together.
To make this cake I baked two separate cakes, one is the “white” cake and I will share the recipe below. The other is the Best Chocolate Cake. I prepared the chocolate cake as directed and had 2 layers in 8-inch round cake pans. One layer is used in the spumoni cake, the other layer I snacked on for 2 days. But you should freeze yours for a later date.
Ok! Now for recipes.
As I mentioned, click here for the chocolate cake. You will use one layer for this Spumoni cake.
There are definitely a lot of steps in this cake. I have made it both from scratch and with cake mix, and while the cake mix is faster, it was not as flavorful. However, it will definitely work in a pinch!
Tips for how to make the Perfect Rose Cake:
Put your 1M tip (or any large open star tip) into an empty pastry bag. Then fill up two 12-inch pastry bags with Pistachio Buttercream, one pastry bag with Cherry Buttercream, then one pastry bag with Chocolate Buttercream.
If you have an appropriately sized coupler you can use that, or you can just insert the tip into the bag and cut off the excess.
(Starting with the Chocolate Buttercream on the bottom layer) To make your rose, start in the center, then slowly move your tip in a circle around the center point.
Try to end in the same place each time; I prefer to end my roses at the top. When you go back in to do the next layer (Cherry Buttercream in this case), slightly overlap the cherry buttercream over the chocolate roses and all the “ends” will be covered. It’s by far the neatest way to make a rose cake. (And my original method!)
Finally go in with your pistachio buttercream. Do a layer of roses around the cake, then start with the top. Remember to slightly overlap your roses here as well. (This is the secret to the PERFECT Rose cake!!)
And it’s kind pretty if I don’t say so myself. I know there were a lot of recipe’s and steps and directions in there, but if you have any questions please do feel free to ask! I am happy to walk you through it.