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Spumoni Rosette Cake!

spumoni cake

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
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Author Amanda Rettke

Ingredients

  • 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

Instructions

  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.