spumoni cake

filed under: Rose + Rosette Cakes on October 6, 2014

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!


4 from 1 vote
Spumoni Rosette Cake!
spumoni cake
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

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!

Course: Dessert
Cuisine: American
Keyword: spumoni cake
Servings: 6 servings
Author: Amanda Rettke
  • 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
  1. Sift together flour, sugar, baking powder and salt and set aside.
  2. In a stand mixer cream butter.
  3. Add in egg whites, one at a time, until fully incorporated.
  4. Add 1/3 cup milk at a time, alternating with dry ingredients.
  5. 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
  1. 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
  1. 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.

  2. 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.

  3. Prepare chocolate cake. (recipe linked to above) Bake as directed when the other cakes are done.
  4. Allow all cakes to cool for about 5 minutes then invert onto a cooling rack.
  5. Prepare chocolate, cherry and pistachio buttercream. (recipes linked to above) Place buttercream each into a pastry bag fitted with an open star tip.

  6. Once chocolate cake is cooled, level the chocolate cake, the cherry cake and the pistachio cake to the same height.

  7. 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.)

  8. 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.

  9. Finish covering the top with pistachio rosettes and chill until ready to serve.

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.

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  • Heather @ Shards of Lavender says:

    I had totally forgotten about Spumoni ice cream until I saw this cake! I tried it years ago(before kids) at a little Italian grocery store and remember being amazed by the unique blend of flavors. Your cake is gorgeous, inside and out! Thank you for all the links for how to make the rosettes and chocolate cake. I would definitely need the tutorials! Your creations are always so beautiful, Amanda!

  • Susan says:

    Spumoni is my favourite ice cream and so I’m beyond excited to make this cake. I only have one question because excess buttercream laying around is dangerous…..!!!! To create the same rose design, how much pistachio, cherry, and chocolate buttercream do you think I’ll need using your buttercream recipes? Thanks a million in advance!

    • Amanda says:

      That is a great question. I recommend just making the recipe and then, yes I know, having excess left over. You are right, that can be dangerous! My apologies. The roses use a lot of frosting. If you really really really do not want to, I would make a full batch of the pistachio and half batches of the chocolate and cherry. 🙂

  • amanda @ fake ginger says:

    Oh yum, I want a slice for breakfast!

  • Kristin Whitehead says:

    I have never had Spumoni ice cream, but I DEFINITELY want to try this cake! Thanks for sharing!

  • The Baking Hermit says:

    The cake looks lovely! Is there anyway to substitute the pistachio pudding mix? I don’t think I have seen anything like that where I live.

  • Jennifer Snyder says:

    Okay, sooooo is it okay that looking at a Picture of this gorgeous cake on my phone is making my mouth water? Literally. Watering. Yummmmmm!!

  • Natalie | Paper & Birch says:

    Wow, love how beautiful your roses are. Such a gorgeous cake!

  • Laura @ Laura's Culinary Adventures says:

    This cake may not be authentic, but it is totally beautiful! I really like the cherry pieces in the batter!

  • Sharbogast says:

    This looks amazing! I am gonna have to actually make this one, instead of just saying I’m going to make it, then not doing it.. haha Love your site!

  • Kerry @ Kerry Cooks says:

    Mmm cherry, chocolate and pistachio, yum! We don’t really have spumoni in the UK but at least I can make this cake!

  • Nora @ Savory Nothings says:

    Wow, this cake is so gorgeous! I’m on wedding cake baking duty in December, this is one recipe I’ll definitely put on the list for the bride and groom to check out!

  • Vickie Langhals says:

    Thank you so much for the rosette video. You make it look so easy. I will be trying it soon.

  • Angelyn @ Everyday Desserts says:

    your cakes are ridiculously gorgeous! you’re so talented!

  • Phi @ The Sweetphi Blog says:

    oh my goodness, this looks incredible!

  • Jocelyn@Brucrewlife says:

    This cake is beautiful!! I love the frosting, it’s just perfect! 🙂

  • TidyMom says:

    Spumoni ice cream is one of my favorites! I LOVE that you made it into a cake Amanda!! Beautiful too!

  • Melanie @ Carmel Moments says:

    Your cake skills amaze me! I definitely need to learn a thing or two about making cake roses. Just so gorgeous! The colors blend together beautifully!

    Have a marvelous day.

    • Amanda says:

      Thank you Melanie!

  • Jessica @ A Kitchen Addiction says:

    Such a gorgeous cake! Love the flavors!

    • Amanda says:

      Thank you!

  • Barbara @ Barbara Bakes says:

    It’s more than just kind of pretty. It’s a showstopper!

  • Jennie @themessybakerblog says:

    This is one fine-looking cake. I think this is even better than the ice cream. Pinned!

    • Amanda says:

      Thank you!

  • Dorothy @ Crazy for Crust says:

    This is so beautiful Amanda!!

  • Dora says:

    Absolutely stunning!!

  • Trang says:

    This cake is beautiful! Spumoni, such a clever idea! I always thought it was chocolate, pistachio and strawberry hah… shows how much I pay attention -_-‘

  • Lisa @ Healthy Nibbles & Bits says:

    Amanda, the roses on this cake look AMAZING!!

  • Connie says:

    This is a gorgeous cake and I can’t wait to make it! Thanks for sharing! One question, did you use instant pistachio pudding? Also, I have not be able to find a 3.4 oz size of any type of pistachio pudding. Again, thanks for sharing this amazing cake!!

    • Amanda says:

      Hi Connie. Yes, I used instant. I think any standard size box should work, between 3 and 4 ounces. Happy baking!

      • Connie says:

        Thanks Amanda! I made this cake this past Sunday and my husband brought it to to work with him. Everyone absolutely loved it! It was quite a few steps since you’re essentially making three cakes but it was well worth it!! Thanks so much for the inspiration!!

        • Amanda says:

          Yes, you are right that it is quite a few steps, but I am SO glad you and everyone enjoyed it! Yay!