Spumoni Cake Recipe

So, yesterday I posted a cake recipe that was based on MY favorite ice cream flavor, growing up. Today’s recipe is based on my HUSBAND’s favorite ice cream flavor when he was a kid!

An interesting thing about marrying a man from a different country is that you can expose each other to all sorts of new things. While he’d never heard of “Tiger Tail” ice cream, I’d never heard of HIS favorite ice cream flavor – Spumoni. Of course I had to use it as inspiration for a cake flavor!

This recipe is definitely one of the more labor, cost, and ingredient intensive cake recipes featured in my newest cookbook, ” Evil Cake Overlord“… but don’t be discouraged! It’s not difficult to make, so just follow through the steps – I guarantee you’ll be rewarded for the effort!

Interested in making wickedly delcious cakes? You’ll LOVE my second cookbook, Evil Cake Overlord! We’ve long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!

Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it! Order your copy here.

This cake has received one of the most bizarre compliments I’ve ever heard, as well as one of the most flattering:

Upon presenting it to an expert mold maker (more on him in a coming blog entry!), he informed me that I was “the future Ex Mrs” mold maker! LOL!

I had given him a large chunk of cake, left from when I made my taster slices for the Food & Wine Czar of Cakes competition. I may not have won, but I was floored when Dara, one of the judges, declared that I could open a cake shop in Brooklyn based on the strength of this flavor alone. SCORE!!

Whether you’re looking to open such a bakery, impress your future ex husband, or just make a fantastic cake for the people you love, this flavor is a definite winner.

A word about pistachio butter: I love Futter’s Nut Butters. I’ve listed their info in both of my cookbooks, and I do so without having been paid or receive any compensation for it – their products are amazing, great quality, and SUPER addictive. Buy a few types, make mousse, truffles… mmm. Seriously, if you  order the pistachio butter, order more than you think you need. I’m pretty sure they lace it with crack*, and you WILL be snarfing it with a spoon. Seriously, best stuff ever!

Spumoni Cake
3 cups Cake flour
2 1/4 cups Sugar
2 Tbsp Baking powder
1 1/2 tsp Salt
3 1.2 oz Instant vanilla pudding mix
1 1/4 cup Water, divided
6 Eggs
1 1/2 cups Butter, melted
1/4 cup Cocoa
1 Tbsp Pure vanilla extract
1/2 cup Hazenuts, chopped**
1/4 cup Maraschino cherry liquid
1/2 cup Maraschino cherries, finely chopped
2 tsp Almond extract
Red food coloring

1 batch Swiss meringue buttercream
3 Tbsp Pistachio butter, softened***
1 cup Pistachios, chopped
Green food coloring

Preheat oven to 350°F (180°C). Liberally grease two 8″round cake pans with vegetable shortening, and/or spray with baking spray.

Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in 1 cup of water and eggs, beating just until smooth. Carefully add melted butter to the batter, mixing on medium speed until smooth.

Divide batter evenly into two bowls. Add remaining 1/4 cup water, cocoa powder, vanilla and hazelnuts to one bowl, stirring until smooth and evenly distributed. Add cherry liquid, cherries, and almond extract to second bowl, stirring until well combined and smooth. Tint pink.

Divide batter among prepared cake pans, one flavor per pan. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 45-60 minutes. Allow to cool 10-15 minutes before turning cakes out onto baking rack to cool fully. Ideally, allow to cool to room temperature, wrap tightly with plastic wrap. Allow cake to sit overnight.

Prepare Swiss meringue buttercream. Add pistachio butter, beating until well incorporated and smooth. Taste, add some more pistachio butter if you like. Tint green, if desired. Add chopped pistachios, stirring until evenly distributed.

To assemble cake:

Remove plastic wrap from cake layers. Carefully slice the domed top off each round, leveling the surface of the cake. Carefully cut each cake in half, horizontally, for 4 thin rounds of cake in all.

Place one round of cherry cake on cake plate, spread with buttercream. Top with a round of chocolate cake, spread with buttercream. Top with second round of cherry cake. Spread with a final layer of buttercream, and top with remaining layer of cake. Frost sides and top of cake with remaining buttercream. Serve at room temperature.

Note: This cake gets VERY hard when chilled. Always serve cakes at room temperature! Cold cake is DRY cake.

* Yes, I’m kidding. I don’t actually believe that there are any illegal substances included in any of their products.

** Slivered almonds may be substiututed for hazelnuts, if desired.

*** If you are unable to get your hands on pistachio butter, just grind about 1 cup of roasted, shelled pistachios finely. Food processors are a wonderful thing!

4 thoughts on “Spumoni Cake Recipe

  1. This sounds like a competitor for my “best cake ever” title. And I didn’t know about Spumoni either!

    PS: Kudos on the daily blog posts!

  2. Wow! I am your,newest fan! Everything looks amazing! My father loves spumoni so I searched for a recipe to make a spumoni cake for his birthday next week and found you! I am definitely going to try to make this cake! Thanks!

  3. Hi Ms. Marie Porter! I’ve looked at a couple of your recipes here. I must say, you are a kitchen badass! Awesome ideas and execution!
    I’m going to try this recipe today and would like to know what type of pistachios I use for the chopped pistachios? Roasted, roasted salted, raw?
    Thanks!
    I’m totally buying your recipe books.

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