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!
This cake is absolutely perfect for anyone looking for something a little different. The flavors are unique and (as I mentioned already, I just can’t stop) work so well together.
It was worth all the work!
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.
Like this cake? You should check out my new book Surprise-Inside Cakes!