Description
Indulge in a classic Italian Spumoni Cake featuring three distinct, moist layers: cherry, pistachio, and chocolate. Topped with a luscious whipped cream frosting, this elegant dessert is perfect for any celebration.
Ingredients
Scale
- 2½ cups (300g) cake flour, sifted
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) full-fat buttermilk, at room temperature
- For Cherry Layer: ½ tsp cherry extract, red gel food coloring
- For Pistachio Layer: ½ tsp pistachio extract, ¼ tsp almond extract, green gel food coloring
- For Chocolate Layer: ¼ cup (20g) unsweetened cocoa powder, ⅓ cup (50g) finely chopped dark chocolate or chocolate shavings
- For Whipped Cream Frosting:
- 3 cups (720ml) cold heavy cream
- ¾ cup (90g) powdered sugar
- 1 teaspoon vanilla extract
- Garnish: chocolate shavings, chopped pistachios, fresh or maraschino cherries
Instructions
- 1. Prepare Cake Pans: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line bottoms with parchment paper.
- 2. Combine Dry Ingredients: In a medium bowl, whisk together sifted cake flour, baking powder, baking soda, and salt. Set aside.
- 3. Cream Butter and Sugar: In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy (3-5 minutes).
- 4. Add Eggs and Vanilla: Beat in eggs one at a time, incorporating fully after each. Stir in vanilla extract until just combined.
- 5. Alternate Wet and Dry: Gradually add dry ingredients to wet in three additions, alternating with buttermilk in two additions. Begin and end with dry ingredients, mixing on low speed until just combined. Do not overmix.
- 6. Divide and Flavor Batter: Divide batter evenly into three bowls. To the first, add cherry extract and red food coloring. To the second, add pistachio extract, almond extract, and green food coloring. To the third, fold in cocoa powder and chocolate shavings. Mix each gently until flavors/colors are incorporated.
- 7. Bake Layers: Pour each flavored batter into a prepared pan. Bake for 25-30 minutes, or until a wooden skewer comes out clean. Cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely.
- 8. Make Whipped Cream Frosting: In a chilled bowl with chilled beaters, whip cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- 9. Assemble and Decorate: Place the pistachio layer on a serving plate. Spread with a generous layer of whipped cream. Top with the cherry layer, then more frosting. Finish with the chocolate layer and cover the entire cake with remaining frosting. Garnish with chocolate shavings, pistachios, and cherries.
- 10. Chill and Serve: Refrigerate for at least 30 minutes before serving to allow the frosting to set. Bring to room temperature 15-20 minutes before serving for best flavor and texture.
- Prep Time: 45 mins
- Cook Time: 30 mins