Spumoni Cake Recipe

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5 from 11 votes

This Spumoni Torte Recipe combines all of the great flavours of spumoni, but in cake form!

Prep Time30

Cook Time1

Resting Time8

Total Time9 30

Course: Dessert

Cuisine: American, Italian

Servings: People

Calories: 456kcal

Author: Marie Porter

Equipment

2 x 8 inch cake pans

Ingredients

Cakes:

3 cups Cake Flour
2 ¼ cups Granulated Sugar
2 tablespoon Baking Powder
1 ½ teaspoon Salt
3 1.2 oz Instant vanilla pudding mix
1 ¼ cup Water divided
6 Large Eggs
1 ½ cups Butter melted
¼ cup Cocoa Powder
1 tablespoon Pure vanilla extract
½ cup Hazelnuts chopped**
¼ cup Maraschino Cherry Liquid
½ cup Maraschino Cherries finely chopped
2 teaspoon Almond Extract
Red food coloring

Frosting:

1 batch batch Swiss Meringue buttercream
3 tablespoon Pistachio Butter softened***
1 cup Pistachios chopped
Green food coloring

Instructions

Cakes:

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 ¼ 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.

Frosting:

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.

Notes

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

** Slivered almonds may be substituted 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

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