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!

Spumoni Rose 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?

Spumoni Rosette Cake!

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.

I then made up a small batch of cherry buttercream, of chocolate buttercream, and of pistachio buttercream.  I recommend printing off each of those recipes if you want to make this cake.

Spumoni Rosette Cake!

I have a post on how to make the rosettes here, and a video showing how to make the Rose Cake here.

Ok!  Now for recipes.

As I mentioned, click here for the chocolate cake.  You will use one layer for this Spumoni cake.

Spumoni Rose 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!

Spumoni Rose Cake!

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!!)


Spumoni Rose Cake!


Spumoni Rosette Cake!
4 from 1 vote

spumoni cake

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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!


  • 2 3/4 c all purpose flour
  • 1 3/4 c white sugar
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 3/4 c unsalted butter room temperature
  • 5 egg whites room temperature
  • 1 c whole milk

Cherry Cake

  • 1/2 c finely chopped maraschino cherries
  • 2 tbsp. maraschino cherry juice
  • 1 tsp. almond extract

Pistachio Cake

  • 1 pkg pistachio pudding 3.4 ounces
  • 1 tsp. vanilla


  • Sift together flour, sugar, baking powder and salt and set aside.
  • In a stand mixer cream butter.
  • Add in egg whites, one at a time, until fully incorporated.
  • Add 1/3 cup milk at a time, alternating with dry ingredients.
  • Remove bowl from mixer and halve the batter. It is approximately 4 cups of batter, so remove about 2 cups and place in a bowl.

Cherry Almond Cake

  • To the batter left in the stand mixer add finely chopped cherries, cherry juice and almond extract. Mix by hand until fully incorporated. Pour into prepared 8-inch round cake pan and bake at 350 for 20-24 minutes.

Pistachio Cake

  • For the 2 cups of batter in the separate bowl, add in pistachio pudding mix and vanilla. Stir by hand until fully incorporated. Pour into a prepared 8-inch round cake pan and bake for 22-26 minutes.
  • My pistachio cake needed to bake for a bit longer than the cherry cake, but you can certainly bake them at the same time and just remove the cherry one first.
  • Prepare chocolate cake. (recipe linked to above) Bake as directed when the other cakes are done.
  • Allow all cakes to cool for about 5 minutes then invert onto a cooling rack.
  • Prepare chocolate, cherry and pistachio buttercream. (recipes linked to above) Place buttercream each into a pastry bag fitted with an open star tip.
  • Once chocolate cake is cooled, level the chocolate cake, the cherry cake and the pistachio cake to the same height.
  • To assemble cake, place chocolate cake on cake stand and cover in about 1/2 cup of chocolate buttercream. Place cherry cake on top of chocolate and cover in cherry buttercream. Place pistachio cake on top of cherry. (I did not do a crumb coat.)
  • Starting at the bottom and with chocolate buttercream, cover bottom layer with rosettes. (video and picture tutorial linked to above). Next do a row of cherry buttercream rosettes. Next a row of pistachio buttercream rosettes. The entire sides of the cake should be covered.
  • Finish covering the top with pistachio rosettes and chill until ready to serve.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

And it’s kind pretty if I don’t say so myself.  I know there were a lot of recipes 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.

Share with your friends!

Categorized in:

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. This looks amazing and plan to make it this week for my parent’s 70th birthdays…question…for the buttercream recipes, should i halve them? Will I end up with too much? Looks like i might need all of the pistachio, but I”m thinking the choc and cherry could be alot.

  2. Is there any substitute for the pistachio pudding mix? I keep kosher and haven’t been able to find one that I can use.

  3. I made this yesterday. I was worried it wouldn’t taste as good as it looks, the taste is fabulous. Cherry cake did take longer to bake. I added toasted, sugared almonds to the top of the chocolate layer. Thank you for this amazing recipe, where I live you can’t get Spumoni. Would have been nice to have the entire recipe on one page instead of having to click on so many links for full recipe. I halved the chocolate frosting , made full recipe for cherry and pistachio frosting.

    1. Hi, Maggie! I work with iambaker and am happy to help with questions. I am glad you love the cake! Although we have not tried to cut this recipe in half, it usually is no problem to do so. I hope this helps, and have a great day!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.