Spumoni Cake

Spumoni Cake

Traditional Spumoni is a molded Italian ice cream made with layers of different flavors separated by fruit or nuts in whipped cream. In our baked take on this classic frozen treat, we stacked layers of sweet strawberry, silky chocolate, and nutty pistachio cake to achieve a tasty trifecta.

4.0 from 1 reviews
Spumoni Cake
Makes 1 (9-inch) cake
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 3 large eggs (150 grams)
  • 2¾ cups (275 grams) cake flour
  • ½ cup (63 grams) all-purpose flour, divided
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (240 grams) whole milk
  • 1 teaspoon (4 grams) vanilla extract
  • 1 cup (320 grams) strawberry preserves, divided
  • ¼ cup (21 grams) unsweetened cocoa powder
  • ¼ cup (60 grams) boiling water
  • ½ teaspoon (2.5 grams) baking soda
  • Pistachio Paste (recipe follows), divided
  • Vanilla Buttercream (recipe follows)
  • Garnish: chopped roasted pistachios, chopped freeze-dried strawberries
  1. Preheat oven to 350°F (180°C). Spray 3 (9-inch) round tall-sided cake pans with baking spray with flour. Line bottom of pans with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together cake flour, ¼ cup (31.5 grams) all-purpose flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vanilla.
  4. Divide batter among three separate bowls. In first bowl, fold in ½ cup (160 grams) strawberry preserves and remaining ¼ cup (31.5 grams) all-purpose flour. In a small bowl, combine cocoa, ¼ cup (60 grams) boiling water, and baking soda. Fold cocoa mixture into second bowl. In third bowl, fold in ½ cup Pistachio Paste. Spoon batters into prepared pans, and smooth tops with a spatula.
  5. Bake until a wooden pick inserted in center comes out clean, about 20 to 25 minutes. Let cool in pans for 10 minutes. Invert onto wire racks, and let cool completely.
  6. Pipe a ring of Vanilla Buttercream around inside edge of strawberry cake layer to create a border. Spread with remaining ½ cup (160 grams) strawberry preserves. Place chocolate cake layer on top, and pipe a ring of Vanilla Buttercream around inside edge to create a border. In a small bowl, stir together ½ cup Vanilla Buttercream and remaining Pistachio Paste; spread on chocolate cake layer. Top with pistachio cake layer. Spread remaining Vanilla Buttercream on top and lightly on sides of cake. Garnish with pistachios and chopped strawberries, if desired.

4.0 from 1 reviews
Pistachio Paste
Makes 1 cup
  • 2 cups (284 grams) roasted pistachios
  • 2 tablespoons (42 grams) honey
  • ¼ cup (60 grams) water
  1. In a coffee or spice grinder, grind pistachios to a fine powder. In a small bowl, stir together pistachio powder and honey. Add ¼ cup (60 grams) water, 1 tablespoon (15 grams) at a time, until paste reaches a peanut butter consistency. Store in an airtight container at room temperature until ready to use, up to 1 week.

4.0 from 1 reviews
Vanilla Buttercream
Makes 4 cups
  • 1½ cups (340 grams) unsalted butter, softened
  • 2 teaspoons (8 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
  • 9 cups (1,080 grams) confectioners’ sugar
  • 6 tablespoons (90 grams) whole milk
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy. Beat in vanilla and salt. Reduce mixer to low, and gradually add confectioners’ sugar. Increase mixer speed to medium, and beat until smooth. Beat in milk, 1 tablespoon (15 grams) at a time, until frosting reaches a spreadable consistency.



  1. I spent the time to make this for Valentine’s Day. I couldn’t get the pistachio powder quite right with my Cuisinart, but it worked out ok. The buttercream frosting is super sweet – I suggest cutting way back on the sugar and making a judgement call as you beat the sugar in slowly to get it to your liking.


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