SPUMONI CAKE JARS
These are inspired by spumoni, the classic Italian dessert that typically consists of layers of pistachio, cherry, and chocolate or vanilla gelato. My favorite spumoni comes from Dave's Pizza in Bemidji, Minnesota, where we went on our first little trip with Bernie!
Provided by Molly Yeh
Categories dessert
Time 1h30m
Yield 14 servings
Number Of Ingredients 24
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and line a 9-by-13-inch baking pan with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. In a separate, medium bowl, whisk together the buttermilk, oil, vanilla and egg. Add the wet ingredients to the dry ingredients and stir to combine. Whisk in the coffee.
- Pour the batter into the prepared pan and spread it out; it will be a thin layer of cake! Bake until a toothpick inserted into the center comes out clean; begin checking for doneness at 18 minutes.
- Let cool in the pan completely.
- For the frosting: Combine the butter, mascarpone, powdered sugar, salt and lemon zest in a bowl and mix until just combined. Add the vanilla and almond extracts and mix to combine. Divide the frosting into 2 bowls. Stir the pistachios and green food coloring into one half and the chopped maraschino cherries into the other half.
- To assemble, crumble the cake with your hands and press a small handful into the bottom of a 4-ounce jar, packing firmly, to make a 1/2-inch-thick layer. Spread a layer of frosting (either flavor) on top to make a 1/4-inch layer, then add another 1/2-inch layer of packed cake. Top with a 1/4-inch layer of the other flavor of frosting and smooth out the top. Add a squirt of the canned whipped cream. Finish with a pinch of nonpareils and a whole cherry. Continue with the remaining jars. Serve immediately. (To make ahead, assemble the jars but don't include the canned whipped cream, nonpareils or whole cherries. Refrigerate, covered. Add the whipped cream, nonpareils and whole cherries immediately before serving.)
TRACY'S SPUMONI CAKE
I love spumoni ice cream. I was inspired to create a new cake recipe for my birthday, and decided to make a cake with the wonderful flavors of cherry, pistachio and chocolate almond in a cake. This is the result. Happy Birthday to me!
Provided by Tracy Helling @SouthernFriedChick
Categories Cakes
Number Of Ingredients 12
Steps:
- Make cake mix according to instructions on the side of the box. Add a tsp. cherry brandy and ½ cup finely chopped maraschino cherries. Pour mix into oiled and floured 8 inch round cake pans and bake according to instructions on cake mix box. Cool completely. Chill cakes until ready to assemble cake.
- Whip heavy cream in stand mixer (or hand) while adding pudding mix into cream a little at a time. Continue mixing until cream mixture is stiff. Refrigerate.
- Make chocolate buttercream frosting. Mix cocoa powder and powdered sugar until uniform in color. Cream the butter in mixer, adding powdered sugar mixture a little at a time, alternating with milk. Add the vanilla and almond extract. If mixture is too thick to spread, add another Tbsp. of milk.
- Remove cakes from freezer. Cut tops off to make level for assembly and frosting. Place one round down, and top with 1/3 of the pistachio filling, then place the other two, adding the rest of the filling between. When assembled, trim sides of cake to be even, and frost top and sides with chocolate almond frosting. Carefully sprinkle almond slices over top and sides of cake. Keep refrigerated until serving. Enjoy!
SPUMONI CAKE
I was having an "Italian Night" dinner party and needed to come up with a dessert. Many Italian desserts are just too rich for my taste, so I thought of spumoni ice cream, but I really wanted a cake. So I decided to try to come up with a cake that had the flavor of spumoni and this is the result!
Provided by JenniferK2
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°; grease three 8 inch layer pans.
- Mix together cake mix, eggs, water and oil; beat for 2 minutes. Divide batter evenly into 3 separate bowls.
- Mix ingredients for one of the layers into each bowl of batter; pour into prepared pans.
- Bake for about 25 minutes or until picks inserted in centers come out clean.
- Let cakes cool in pans for 5 minutes, then remove to rack and cool completely.
- Meanwhile, chill large bowl and beaters thoroughly.
- Combine cold whipping cream, sugar and rum extract in chilled bowl.
- Beat with electric mixer at high speed until stiff peaks form. To test, lift beaters from whipped cream - stiff peaks should remain on surface.
- Layer cake with chocolate on bottom, then pistaschio, then cherry, frosting with whipped cream between each layer then top and sides of cake. Sprinkle almonds on top.
SPUMONI CAKE
Make and share this Spumoni Cake recipe from Food.com.
Provided by keen5
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Beat together the first 5 ingredients.
- Divide batter equally into 3 bowls.
- Bowl#1: add nuts, extract and 6 drops green food coloring.
- Bowl#2: add cherries and 6 drops red food coloring.
- Bowl#3: add melted chocolate.
- Grease a tube pan.
- Layer green, then red, then chocolate in pan.
- Bake at 350 degrees for 45 minutes.
- Sprinkle with powdered sugar when cool.
SLOW-COOKER SPUMONI CAKE
I created this spumoni cake for a holiday potluck one year. It has become my most requested dessert. If you prefer, substitute semisweet chocolate chips for the white chocolate. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 4h10m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Transfer to a greased 5-qt. slow cooker. Prepare cake mix batter according to package directions, folding cherries into batter. Pour into slow cooker., Cook, covered, on low about 4 hours, until edges of cake are golden brown., Remove slow-cooker insert; sprinkle cake with baking chips and chocolate chips. Let cake stand, uncovered, 10 minutes. Sprinkle with pistachios before serving.
Nutrition Facts : Calories 588 calories, Fat 27g fat (9g saturated fat), Cholesterol 9mg cholesterol, Sodium 594mg sodium, Carbohydrate 79g carbohydrate (54g sugars, Fiber 3g fiber), Protein 10g protein.
SUPER EASY SPUMONI CAKE
I was craving the spumoni flavors one night and was too lazy to go to the grocery store. I looked in my cabinets and found I had all the spumoni flavors at home! I whipped this semi-homemade creation and enjoyed it with friends and family! What a hit it was :)
Provided by Jorja Bertino
Categories Cakes
Time 2h30m
Number Of Ingredients 8
Steps:
- 1. Pre-heat oven to 350 degrees. Spray 2 9inch cake pans with cooking spray. Mix cherry cake mix and ingredients called on back of box. Add 3/4 cup chopped pistachio nuts. Bake cake according to directions on box.
- 2. Once cherry cake is done cool on wire rack. Next, spray two 9inch cake pans. Take one box of instant pistachio pudding and combine it with white cake mix and ingredients called for it on back of box. Mix in the maraschino cherries. Bake cake according to directions on box. Once cook let it cool on wire rack.
- 3. While cake is in oven, mix 1 1/2 cups milk with other box of instant pistachio pudding. Set in fridge to firm up.
- 4. Once all of the cakes are cooled, take a layer of each cake and use a serated knife to split the two layers in half. Take 3/4 cup of pistachio pudding and layer it between the two pistachio cake layers. Frost middle layer of cake. Take a cherry cake and place it on top of frosting. Use remaining 3/4 cup pudding for the cherry cake layer.
- 5. Once cakes are in place frost entire cake with remaining frosting. Sprinkle 1/4 cup remaining pistachio nuts on top of cake. May also save some maraschino cherries for decoration as well. Take remaining cherry and pistachio cake layers and freeze for later use. ENJOY!
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