Go Back
+ servings
Spumoni Rosette Cake!
Print Recipe
4 from 1 vote

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!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: spumoni cake
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

  • 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.