Spumoni Cake

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Spumoni Cake

Spumoni Cake

 


I’m baaaaaaack!

 

Spumoni Cake

 

And I’m back with a bang!  I totally missed you guys, but I enjoyed my vacation, and now I’m all rested up and refreshed from a very much needed break.  I decided that my return should be impressive, so here we are with a Spumoni Cake.

This cake, y’all – I can’t even!

 

Spumoni Cake

 

It’s no secret that I love all things spumoni.  I’ve made No-Churn Spumoni Ice Cream and Spumoni Cheesecake, but I’ve never made anything like this Spumoni Cake before.

 

Spumoni Cake

 

This all started because of my recent St. Patrick’s Day birthday and the party we had to celebrate all things me!  A couple of years ago, we went to a local restaurant for my birthday (that’s now closed, so sorry to see you go Villa Antonio) and they gave me the most delicious spumoni cake for dessert.

 

Spumoni Cake

 

Actually, I went to powder my nose and while I was gone Chris told our server that it was my birthday, which he is never allowed to do because I do not want the entire restaurant singing to me. #soembarrassing

 

Spumoni Cake

 

Given that this was St. Patrick’s Day and the rest of Charlotte was doing the pub crawl, there wasn’t much risk of being humiliated because we pretty much had this Italian restaurant to ourselves.

 

Spumoni Cake

 

The server asked Chris what kind of birthday dessert I would like and he just said that I like spumoni.   Then like magic a slice of spumoni cake appeared with a simple happy birthday from our kind server.

 

Spumoni Cake

 

Chris, of course, got the stink eye, but I couldn’t stay mad after he brought spumoni cake into my life.

 

Spumoni Cake

 

So when we started planning my birthday party this year I tried to find that dang cake on the interwebs. Google couldn’t find that specific cake from the now defunct Villa Antonio, but it brought magic back into my life when it led me here and showed my the most beautiful cake I’ve ever seen in my life.

 

Spumoni Cake

 

I totally had to have it for my birthday cake!  I actually made the cake 3 times because I’m not much of a cake baker or decorator, so I needed a trial run to see if I could pull it off.  The first time I made it exactly the way the recipe was written, but then Chris pointed out his surprise that I didn’t put any Southern Tier Creme Brulee Stout in it since I was putting it in everything else these days.

 

Spumoni Cake

 

Zoink!  Head smack! DO OVER!

 

Spumoni Cake

 

The second time I swapped out the coffee from the original recipe with my favorite beer of the cold season and I made cream cheese frosting instead of the original buttercream.

 

Spumoni Cake

 

I also swapped out the pudding mix for homemade pistachio pudding in the pistachio cake layer and the frosting.  That is the reason for the different colors in the photos.  The pudding mix makes a much brighter green color in the cake and the frosting.

 

Spumoni Cake

 

I ended up serving two spumoni cakes at my party because why not?

 

Spumoni Cake

 

One had all three colors of frosting and the other I just covered in chocolate buttercream flowers. Sadly, I was running behind on party day and I forgot to take a picture of that one.  Just imagine this cake, but all chocolate. They were both a hit with my friends and family!

 

Spumoni Cake

 

I knew I needed this Spumoni Cake in my life the minute Google uncovered this wonder to me.  And I can tell you that it was just magical to see all my party guests’ faces light up when we walked in with these gorgeous cakes for dessert!

 

Spumoni Cake

 

I’ll be the first to admit that my cake decorating skills are pretty much non-existent, but I do have to say I’m pretty proud of this cake and it’s not bad for a beginner!

 

 

Spumoni Cake

Spumoni Cake

Ingredients

    For the Chocolate Cake
  • 1 3/4 cups all purpose flour
  • 2 cups sugar
  • 3/4 cups cocoa powder (I used Hershey's unsweetened)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs at room temperature
  • 1 tablespoon vanilla bean paste
  • 1 cup Southern Tier Creme Brulee Stout
  • Softened unsalted butter for coating cake pans
  • Parchment paper
    For the Pistachio and Cherry Cakes
  • 1 stick unsalted butter, at room temperature/soft, plus enough to coat cake pans and parchment paper
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups sugar
  • 3 large eggs at room temperature
  • 1 cup whole milk
  • 1 tablespoon vanilla bean paste
  • 1 1/2 cup maraschino cherries, quartered
  • 6 Tablespoons maraschino cherry juice
  • 1 cup pistachio pudding (link to recipe below)
  • Parchment paper
    For the Chocolate Cream Cheese Frosting
  • 1 8 ounce block of cream cheese (I used Philadelphia)
  • 1 stick of unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tablespoon vanilla bean paste
  • 1/2 cup chocolate syrup (I used Hershey's)
    For the Cherry Cream Cheese Frosting
  • 1 block cream cheese
  • 1 stick unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tablespoon vanilla bean paste
  • 4-6 tablespoons maraschino cherry juice
    For the Pistachio Cream Cheese Frosting
  • 2 8 ounce blocks of cream cheese
  • 2 sticks unsalted butter softened
  • 2 tablespoons vanilla bean paste
  • 1 cup pistachio pudding

Instructions

    For the Chocolate Cake
  1. Preheat oven to 350
  2. Cut out two circles of parchment paper to size of the cake pans
  3. Butter the bottom of the pans, add parchment paper, then butter that too
  4. Combine flour, sugar, cocoa powder, baking powder, baking soda, kosher salt and sift together into the bowl of a stand mixer
  5. Combine the buttermilk, vegetable oil, eggs, and vanilla bean paste in a separate bowl
  6. Turn mixer on low and slowly add the wet ingredients to the dry ingredients, scrap the sides and bottom of the bowl
  7. With the mixer still on low, slowly add the beer, scrape the sides and bottom of the bowl, mix until combined, careful not to over mix
  8. Divide batter evenly between the two prepared cake pans
  9. Bake for 35-40 minutes or until a toothpick comes out clean from the center
  10. Cool on wire racks for about 30 minutes, remove from pans and cool completely
    For the Pistachio and Cherry Cakes
  1. Preheat oven to 350
  2. Prepare two cake pans with parchment paper like the chocolate cake
  3. Sift together flour, baking powder, salt, and sugar into a bowl
  4. In the bowl of a stand mixer, beat together sugar and butter on medium for 1 - 2 minutes
  5. Add eggs and beat until combined, scrape down sides and bottom of bowl
  6. Reduce speed to low and slowly add flour mixture to the beaten eggs and butter until combined
  7. Add milk and vanilla and beat until combined
  8. Divide batter between the two cake pans
  9. In one pan, fold in the cherries and cherry juice until combined
  10. In the other pan, fold in the pistachio pudding until combined
  11. Bake 30 - 35 minutes or until a toothpick comes out of the center clean
  12. Cool on wire rack for 30 minutes then turn out on to wire racks to cool completely
    For the Chocolate Cream Cheese Frosting
  1. Beat butter and cream cheese on medium speed until combined and fluffy, slowly add powdered sugar until combined then beat in vanilla bean paste
    For the Cherry Cream Cheese Frosting
  1. Beat butter and cream cheese on medium speed until combined and fluffy, slowly add powdered sugar until combined then beat in vanilla bean paste
  2. Add cherry juice 1 tablespoon at a time until it's the color you want
    For the Pistachio Cream Cheese Frosting
  1. Beat butter and cream cheese on medium speed until combined and fluffy, slowly add powdered sugar until combined then beat in vanilla bean paste
  2. Add pistachio pudding and beat until combined
    Assembly
  1. Put one chocolate layer on a cake stand and spread a thin layer of chocolate frosting on the top and sides
  2. Top the chocolate layer with the cherry layer and spread a thin layer of cherry frosting on the top and sides of the cherry cake
  3. Top the cherry layer with the pistachio layer and spread a thin layer of pistachio frosting on the top and sides of the pistachio cake
  4. Using a number one cake decorating tip fitted to a pastry bag filled with chocolate frosting, pipe chocolate frosting flowers in a circular motion on the side of the chocolate layer
  5. Repeat this process with the cherry frosting on the cherry layer slightly overlapping the top of the chocolate layer flowers
  6. Repeat again with the pistachio frosting to the sides of the pistachio layer then the top of the cake with the pistachio frosting overlapping to cover any bare spots
Recipe Management Powered by Zip Recipes Plugin
http://beergirlcooks.com/spumoni-cake/


Spumoni Cake inspired by and adapted from I am Baker

Chocolate layer adapted slightly from I am Baker

Pistachio and Cherry layers process adapted from I am Baker and cake base adapted from Martha

Homemade Pistachio Pudding Recipe here

NOTES:

  • The original recipe uses packaged pudding mix which is how I made it the first time and has the brighter green color in the photos of both the frosting and the cake.  The second and third times I used homemade pudding in the cake and the frosting.  The photos of the steps (including the photo of the inside) are with the pudding mix and the finished cake with the lighter colored pistachio frosting are with the homemade pudding.
  • This cake is kind of a project, so I made the cakes, wrapped them tightly in layers of plastic wrap and heavy duty foil and froze them until the day before I was going to serve the cake.  The day before I just removed them from the freezer and left them on the counter overnight.  Then made the frosting and assembled and finished it.
  • You will have an extra layer of the chocolate cake that you can either double the chocolate frosting and add a fourth layer or keep it in the freezer for another day.
  • You can watch a video here for instructions of how to make cake roses.

Spumoni Cake

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32 Responses to Spumoni Cake

  1. Welcome baaaaaaack!!! Good for me I don’t have to miss you, because you are just a text away. 😉 But I have missed your posts! I have been expecting this cake, and guuuuurrlll you more than delivered! So beautiful, Rachelle! The rose flower icing looks perfect! And I am looooving that you added creme brulee beer and your Pistachio pudding in here! Over the top decadent and delicious! Pinned! Cheers, doll! Xoxo

  2. I’d be pretty proud of myself, too, if I made this cake, Rachelle! Looks so delicious- the colours and the flowers. And what a combo with the chocolate, cherry and pistachio. Must have taken a bit of work, but so worth it! Pinning 🙂

  3. I’d be pretty proud of myself, too, Rachelle if I made this cake! So pretty – the colours, the flowers. And what a combo with the chocolate, cherry & pistachio. Must have taken a while to make, but so worth it! Pinning 🙂

  4. Howdy!! I missed you! So glad you’re back but more glad you took the break you needed! Okay – this cake – I cannot. It reminds me of a puffy dress I would have adorned my little girls in for Easter way back in the day! It is beautiful(!) and the flavors – forget about it! You nailed that decorating, girlfriend!

  5. Girl, I pinned this immediately before even reading the recipe ingredients or instructions because this cake is gorgeous!!!! And I know it tastes yummy. Glad to have you back ‘cos love your recipes. Wish you lived close to me so you could make this cake for me for my birthday 🙂

  6. There is no other way to describe this but stunning! You say you’re a beginner but I think the piping looks perfect. I’ve never heard of this cake before. All the different layers sound delicious.

  7. Welcome back, glad you enjoyed your vacation! Um, this cake is insane. Seriously I’m in LOVE — I haven’t had spumoni-flavored anything in a long time, and now I’m craving it hardcore. I love that you used a Creme Brûlée Stout — genius idea. Also your decorating skills are perfect! Anytime I try and decorate a cake or cupcake, I get the shakiest hands and it turns into a legit disaster – well done!

  8. Sounds like you had a nice break, Rachelle! I’m loving that you shared this gorgeous cake today. So perfect for a Monday and definitely needed! Love your frosting technique, too! Mine always turns out like a 5 year old decorated it!

  9. Welcome back! I would totally love to come home to cake like this! And your cake decorating is beautiful – you’re a pro! I’m such a terrible baker my cakes always look like they had a stoke. 😉

  10. This. Is. BEAUTIFUL! Not a cake decorator, my arse. You can make lovely cakes. And the three colors are amazing. I wouldn’t be mad at Chris for wanting to celebrate! Awesome birthday!

  11. Wow, you are back in a big way, Rachelle! This cake is totally amazing…and it comes with a great story, too. (I mean, why wouldn’t you want an entire restaurant singing to you??) And I love that you served up 2 cakes. What were you just saying about making way more than we ever need? Thank goodness for friends, right? 🙂 P.S. Your cake decorating skills aren’t too shabby. This cake looks awesome!

  12. You did a beautiful job decorating this cake! And um, yes to have TWO birthday cakes 🙂 That’s what birthday celebrations are for, right?! Love your swaps here and I love how gorgeous this is – I am going to have to give it a a go!

  13. Welcome back! So glad you had a great vacation! This cake is gorgeous! I love all the layers and you totally nailed the pretty frosting!

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