Spumoni Ice Cream Cake 🎂
A colorful, crowd-pleasing frozen dessert! This beauty layers moist eggless chocolate cake with cherry 🍒 and pistachio 💚 ice creams, then frosts it with dreamy whipped cream! Perfect for birthdays, summer parties, or Italian-themed dinners! 🇮🇹☀️
Prep Time: 45 mins
Bake Time: 35 mins
Chill Time: 4 hrs
Total Time: 5 hrs 20 mins
Servings: 12
Total Time: 5 hrs 20 mins
Servings: 12
Course: Dessert
Cuisine: American, Italian-inspired
Parchment paper
Bench scraper or cake smoother
Disposable piping bags
Closed star piping tip
1. Preheat oven to 350°F (175°C). Grease and line a 9" springform pan with parchment (bottom + 2” higher sides).
2. Whisk flour, cocoa, baking soda, and salt. Add vanilla, vinegar, oil, sugar, and water. Mix until smooth.
3. Pour into pan and bake 30–35 min or until toothpick comes out clean. Cool completely in pan on a wire rack.
🔸 Ice Cream Layers
4. Soften cherry ice cream 5–10 min. Stir in maraschino cherries. Spread over cooled cake layer. Freeze.
5. Soften pistachio ice cream 5–10 min. Stir in green food coloring (if using). Spread over cherry layer. Freeze for 4 hrs or overnight.
🔸 Whipped Cream & Decoration
6. Beat heavy cream, sugar, and vanilla until soft peaks. Divide into 2 bowls. Tint one pink 🌸, the other green 💚. Beat each to stiff peaks.
7. Pipe pink cream on lower half, green on upper half and top. Smooth with spatula.
8. Swirl remaining cream in a piping bag with a star tip. Pipe 12–14 rosettes.
9. Garnish with chocolate sprinkles, maraschino cherries 🍒, and chopped pistachios 💚.
💡 Tip: Use a warm knife for clean slices!
❄️ Store in the freezer for up to 7 days, best within 3–4.
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📝 Try This:
🍓 For a Neapolitan version, use strawberry & vanilla ice creams!
Cuisine: American, Italian-inspired
🎂 Equipment Needed
9-inch springform panParchment paper
Bench scraper or cake smoother
Disposable piping bags
Closed star piping tip
Ingredients :
- 🍫 Chocolate Cake Layer
- 1½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder (I used dark)
- ½ tsp baking soda
- ½ tsp salt 🧂
- 1 tsp vanilla extract 🌿
- 1 tbsp white or cider vinegar 🍎
- 6 tbsp vegetable oil
- 1 cup granulated sugar
- 1 cup water
- Ice Cream Layers
- 1.5 qt cherry ice cream 🍒
- 1.5 qt pistachio ice cream 💚
- 1 cup maraschino cherries (no stems,drained)
- 6 drops green food coloring (optional
- 🍦 Whipped Cream Frosting & Garnishes
- 2½ cups heavy whipping cream
- ½ cup granulated sugar
- ½ tsp vanilla extract 🌿
- 4–6 drops green food coloring 💚
- 4–6 drops pink food coloring 🌸
- 2 tbsp chocolate sprinkles 🍫
- 14 maraschino cherries with stems 🍒
- 3 tbsp chopped pistachios
🧁 Instructions
🔸 Chocolate Cake Layer1. Preheat oven to 350°F (175°C). Grease and line a 9" springform pan with parchment (bottom + 2” higher sides).
2. Whisk flour, cocoa, baking soda, and salt. Add vanilla, vinegar, oil, sugar, and water. Mix until smooth.
3. Pour into pan and bake 30–35 min or until toothpick comes out clean. Cool completely in pan on a wire rack.
🔸 Ice Cream Layers
4. Soften cherry ice cream 5–10 min. Stir in maraschino cherries. Spread over cooled cake layer. Freeze.
5. Soften pistachio ice cream 5–10 min. Stir in green food coloring (if using). Spread over cherry layer. Freeze for 4 hrs or overnight.
🔸 Whipped Cream & Decoration
6. Beat heavy cream, sugar, and vanilla until soft peaks. Divide into 2 bowls. Tint one pink 🌸, the other green 💚. Beat each to stiff peaks.
7. Pipe pink cream on lower half, green on upper half and top. Smooth with spatula.
8. Swirl remaining cream in a piping bag with a star tip. Pipe 12–14 rosettes.
9. Garnish with chocolate sprinkles, maraschino cherries 🍒, and chopped pistachios 💚.
💡 Tip: Use a warm knife for clean slices!
❄️ Store in the freezer for up to 7 days, best within 3–4.
---
📝 Try This:
🍓 For a Neapolitan version, use strawberry & vanilla ice creams!
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