Easy Italian Spumoni Cake Recipe (3 Beautiful Layers)

This soft, vibrant Italian Spumoni Cake is made with pistachio, cherry, and chocolate batters and ready in about 2 hours. Slicing through the simple mascarpone frosting reveals a striking tricolor interior that looks straight out of a classic bakery. I love serving this stunning dessert at family dinner parties.

Why This Classic Works

I originally tried making this dessert with three completely different recipes, but it took way too much time and left my kitchen a disaster. Now I just divide one rich sour cream vanilla batter into thirds to create the distinct layers. It saves an incredible amount of prep work.

The result is a beautifully moist crumb with authentic chocolate, sweet cherry, and earthy pistachio flavors in every bite. It perfectly captures the nostalgic essence of traditional spumoni ice cream without melting on your plate.

Italian Spumoni Cake Ingredients

For the Base Batter:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 cup sour cream
• 1/2 cup whole milk
• 1 tablespoon vanilla extract

For the Flavors:

• 1/4 cup unsweetened cocoa powder (for the chocolate layer)
• 1/2 cup chopped maraschino cherries plus 2 tablespoons cherry juice (for the cherry layer)
• 1/2 cup finely crushed pistachios plus 1 teaspoon pistachio extract (for the pistachio layer)
• Optional: pink and green gel food coloring

For the Frosting:

• 16 ounces mascarpone cheese, chilled
• 2 cups heavy whipping cream, cold
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

How To Make Italian Spumoni Cake

1. Prep the Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. Mix the Base: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the sour cream and vanilla extract.
3. Add Dry Ingredients: Gradually mix in the flour, baking powder, and salt, alternating with the milk until just combined. Do not overmix.
4. Divide and Flavor: Divide the batter evenly into three bowls. Fold the cocoa powder into the first bowl. Fold the cherries, cherry juice, and a drop of pink food coloring into the second. Fold the crushed pistachios, pistachio extract, and a drop of green food coloring into the third.
5. Bake the Layers: Pour each flavored batter into its own prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
6. Make the Frosting: Whip the cold mascarpone, heavy cream, powdered sugar, and vanilla together until stiff peaks form.
7. Assemble the Cake: Place the chocolate layer on a plate and spread a thin layer of frosting. Top with the cherry layer, add more frosting, and finish with the pistachio layer. Frost the outside of the cake smoothly.

Recipe Tips

• Weigh your batter: Use a kitchen scale when dividing the base batter into thirds to ensure your three cake layers bake evenly.
• Dry the cherries: Pat your chopped maraschino cherries with a paper towel before adding them to the batter so they do not sink to the bottom of the pan.
• Use gel coloring: Liquid food coloring can thin out your batter, so stick to highly concentrated gel colors for vibrant pink and green hues.
• Chill the bowl: Place your mixing bowl in the freezer for 10 minutes before making the frosting to help the heavy cream whip up faster.

What To Serve With Spumoni Cake

This rich dessert pairs beautifully with a hot shot of espresso or a strong cup of dark roast coffee to balance the sweetness. For a special occasion, serve each slice alongside a small scoop of vanilla bean gelato or a glass of chilled prosecco.

How To Store

Store leftover cake in an airtight container in the refrigerator for up to 4 days. You can also wrap the unfrosted baked cake layers tightly in plastic wrap and freeze them for up to 3 months.

FAQs

Can I use a box cake mix?

Yes, you can substitute two boxes of standard white cake mix prepared according to the package directions. Divide that batter into three bowls and flavor them as directed in the recipe.

Why did my mascarpone frosting curdle?

Mascarpone can separate if it gets too warm or is over-whipped. Keep it very cold right up until you mix it, and stop whipping the moment the frosting holds stiff peaks.

Can I make this as a bundt cake?

You can layer the three batters into a well-greased 10-cup bundt pan. You will need to increase the baking time to 45-55 minutes and check for doneness with a long skewer.

Nutrition

• Calories: 580 kcal
• Total Fat: 36g
• Saturated Fat: 21g
• Cholesterol: 135mg
• Sodium: 250mg
• Total Carbohydrate: 58g
• Protein: 7g

Try More Recipes:

• Italian Rainbow Cookie Cake (Classic Bakery Style)
• Italian Cream Pound Cake Recipe
• Italian Walnut Cake (Torta di Noci)

Italian Spumoni Cake

Recipe by Paula

Servings

12

servings

Prep time

30

minutes

Total time

2

minutes

Italian Spumoni Cake features soft, vibrant layers of chocolate, sweet cherry, and earthy pistachio baked into one stunning dessert. Ready in 2 hours, this impressive tri-color treat is topped with a simple mascarpone frosting and perfectly suited for your next holiday dinner.

Ingredients

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 1 cup sour cream

• 1/2 cup whole milk

• 1 tablespoon vanilla extract

• 1/4 cup unsweetened cocoa powder

• 1/2 cup chopped maraschino cherries plus 2 tablespoons cherry juice

• 1/2 cup finely crushed pistachios plus 1 teaspoon pistachio extract

• Optional: pink and green gel food coloring

• 16 ounces mascarpone cheese, chilled

• 2 cups heavy whipping cream, cold

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

Directions

• Prep the Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
• Mix the Base: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the sour cream and vanilla extract.
• Add Dry Ingredients: Gradually mix in the flour, baking powder, and salt, alternating with the milk until just combined. Do not overmix.
• Divide and Flavor: Divide the batter evenly into three bowls. Fold the cocoa powder into the first bowl. Fold the cherries, cherry juice, and a drop of pink food coloring into the second. Fold the crushed pistachios, pistachio extract, and a drop of green food coloring into the third.
• Bake the Layers: Pour each flavored batter into its own prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
• Make the Frosting: Whip the cold mascarpone, heavy cream, powdered sugar, and vanilla together until stiff peaks form.
• Assemble the Cake: Place the chocolate layer on a plate and spread a thin layer of frosting. Top with the cherry layer, add more frosting, and finish with the pistachio layer. Frost the outside of the cake smoothly.