Spumoni Ice Cream Cake
This Spumoni Ice Cream Cake is a colorful, crowd-pleasing dessert made with a one-bowl chocolate cake, layers of cherry and pistachio ice cream, and fluffy whipped cream frosting. It’s easy to assemble, freezer-friendly, and perfect for birthdays, holidays, or hot summer days.Please note that the chocolate cake layer does not contain eggs or dairy. This is not an omission.
Equipment
- 9-inch spring form pan
- parchment paper
Ingredients
Chocolate cake layer
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweet cocoa powder I used dark cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon white or cider vinegar
- 6 tablespoons vegetable oil
- 1 cup granulated sugar
- 1 cup water
Ice cream layers
- 1.5 quart carton cherry ice cream
- 1.5 quart carton pistachio ice cream
- 1 cup maraschino cherries without stems drained
- 6 drops liquid green food color optional
Whipped cream frosting and garnishes
- 2 ½ cups heavy whipping cream
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 4-6 drops liquid green food color
- 4-6 drops liquid pink food color
- 2 tablespoons chocolate sprinkles
- 14 maraschino cherries with stems drained
- 3 tablespoons chopped pistachios
Instructions
Chocolate cake layer
- Preheat the oven to 350°F. Lightly grease a 9-inch round springform cake pan. Line the bottom with parchment paper Line the sides with parchment paper so that the paper stands up 2 inches higher than the rim. Set aside.
- Combine the flour, cocoa, baking soda, and salt in a large bowl; whisk until well blended. Add the vanilla, vinegar, oil, granulated sugar and water. Whisk together until well combined. Pour into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick tester inserted near the center comes out clean. Transfer the cake in the pan to a wire rack. Cool completely in the pan.
Ice cream layers
- Allow the cherry ice cream to sit at room temperature for 5-10 minutes, or until softened. Transfer to a large mixing bowl and use a large wooden spoon to stir it until loosened.
- Add the maraschino cherries. Fold together until the cherries are dispersed and the ice cream is the consistency of thick cake batter. Pour the mixture on top of the chocolate cake in the pan and smooth evenly. Transfer the pan to the freezer.
- Allow the pistachio ice cream to sit at room temperature for 5-10 minutes, or until softened. Transfer to a large mixing bowl and use a large wooden spoon to stir until loosened.
- Add the green food color, if using. Stir until well combined and the ice cream is the consistency of thick cake batter. Remove the pan from the freezer and pour the pistachio ice cream over the cherry layer; smooth evenly. Return the pan to the freezer. Freeze for 4 hours or overnight.
Whipped cream and garnishes
- In the bowl of an electric mixer whip the heavy cream while gradually adding in the granulated sugar. Add the vanilla extract. Beat until soft peaks form. Divide the cream into two bowls.
- Add the pink food color to one bowl and beat to stiff peaks. Add the green food color to the other bowl and beat to stiff peaks. Transfer each to a piping bag; snip a 1” opening in the ends.
- Remove the cake from the freezer and place on a cake stand or serving plate. Remove the parchment paper.
- Pipe the pink whipped cream on the lower half of the cake then pipe the green on the upper half and top of the cake. Smooth evenly with an offset spatula or a cake smoother.
- Transfer leftover green and pink whipped cream into a single piping bag fitted with a large closed star piping tip. Pipe marbled swirls of whipped cream on the top edge of the cake, about 12-14 rosettes.
- Garnish the swirls with the chocolate sprinkles, and place one maraschino cherry with stem into each of the swirls. Sprinkle on chopped pistachios.
- Store the cake in the freezer until ready to serve. Use knife dipped in warm water and wiped dry to make clean, even slices.
Notes
Neapolitan: Switch up the flavors with a Neapolitan version by using strawberry and vanilla ice creams.
Storage: Store the assembled cake in the freezer, covered, for up to 7 days. For best flavor and texture, serve within 3–4 days.
Pints Instead of Quarts: If you can't find 1.5 quart tubs of your favorite cherry and pistachio ice cream, buy 3 pints of each flavor for this recipe.
Tried this recipe?Let us know how it was!