Have you ever had spumoni ice cream? There is an Italian restaurant near me that serves it as dessert. It comes with your meal, so everyone can have it, no matter what.
It’s a combination of chocolate, cherry and pistachio ice cream and it’s delicious. The perfect sweet ending to a pasta-heavy meal.
I decided to replicate the same flavors into a cake.
I wanted to make this as simple as possible, so I made my own shortcut cake recipe,
divided it between three bowls and then added different flavors to each bowl. very easy.
With every slice you get a chocolate, cherry and pistachio cake.
Not only is it beautiful, it’s also very delicious. The cake is very moist,
so I decided to cover it with a thin layer of simple buttercream frosting.
The cake is really great on its own, and you can eat it without decorating it
(yes, me, the cake decorating lover just said that). I was originally planning to frost it with pistachio frosting, but that turned out to be really grainy.
This may be because I used a generic candy mix and never had good results with this specific brand.
Anyway, I re-made the frosting and left out the pudding mix and it was way better.
There is so much going on with the cake, that a basic frosting is just right.
BUT, if you want to leave off the frosting, a dusting of powdered sugar would be a good choice.
Garnish with a maraschino cherry and serve.
Print
Spumoni Cake
1 box white cake mix, prepared according to package instructions
1 teaspoon almond extract
1/4 cup chopped maraschino cherries
1/4 cup chopped pistachios
1/4 cup mini chocolate chips
1 cup heavy cream
1 package (3.4 ounces) instant pistachio pudding mix
1 cup milk
1/2 cup powdered sugar
1/2 teaspoon almond extract
1/2 cup sliced almonds, toasted
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large bowl, prepare the white cake mix according to package instructions. Stir in almond extract.
Gently fold in chopped maraschino cherries, chopped pistachios, and mini chocolate chips.
Pour the batter into the prepared baking pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.
In a medium bowl, whip heavy cream until stiff peaks form.
In another bowl, whisk together pistachio pudding mix, milk, powdered sugar, and almond extract until smooth.
Fold the whipped cream into the pistachio pudding mixture until well combined.
Spread the pudding mixture over the cooled cake.
Sprinkle toasted sliced almonds over the top.
Refrigerate for at least 2 hours before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 45 minutes
Kcal: 320 kcal | Servings: 12 servings
conclusion, the Spumoni Delight Cake is a remarkable dessert that skillfully combines the flavors of almond, cherry, pistachio, and chocolate into one delightful creation. This recipe not only offers a treat for the taste buds but also a feast for the eyes with its vibrant, layered presentation. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress and bring joy to everyone who experiences it. Let this Spumoni Delight Cake be a testament to the beauty of blending traditional flavors with modern baking techniques, creating a dessert that’s both nostalgic and refreshingly new.
