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Spumoni Cake

5 from 1 vote
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Ingredients
  

Cherry and Pistachio Cake

  • 1-1/3 cup all-purpose flour
  • 1-1/3 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter room tempurature
  • 1/2 cup egg whites
  • 2/3 cup buttermilk room temperature
  • 1 tsp vanilla
  • 1/3 cup maraschino cherries chopped
  • 2 tbsp maraschino cherry juice
  • 1/4 tsp almond extract
  • 1/2 pkg instant pistachio pudding mix other half reserved for buttercream
  • 1/3 cup crushed pistachios

Chocolate Cake

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/3 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup buttermilk room temperature
  • 1/4 cup vegetable oil
  • 1-1/2 large eggs room temperature
  • 1/2 tsp vanilla extract
  • 1/2 cup hot water

Instructions
 

Cherry and Pistachio Cake

  • Preheat the oven to 350 degrees. Spray three 6-inch round cake pans with cooking spray and line with parchment paper.
  • Place the pistachios in a food processor and pulse until finely chopped. Chop up the cherries and set both the cherries and pistachiosn aside.
  • Combine the flour, sugar, baking powder and salt in the bowl of your stand mixer fitted with the paddle attachement and mix on low speed until combined.
  • Cut the butter into 1 inch cubes. With the mixer on low speed add the cubes of butter one at a time.
  • Add the egg whites and continue to mix on low until incorporated.
  • With the mixer still on low speed pour in the buttermilk and vanilla and mix until fully combined.
  • Divide the batter equally between two bowls. In one bowl add the cherries, cherry juice and almond extract and mix together. In the other bowl add the instant pudding and crushed pistachios. We added a drop of green gel coloring to the pistachio cake and a drop of red to the cherry cake to give them a bit more color. Pour batter into two of the prepared baking pans.

Chocolate Cake

  • Combine the flour, sugar, cocoa, baking soda, baking powder and salt in the bowl of your stand mixer fitted with the paddle attachement and mix on low speed until combined.
  • In a separate bowl, whisk together the buttermilk, oil, eggs, water and vanilla.
  • With the mixer on low speed, slowly add the wet ingredients to the dry ingredients and mix until combied. Scape the sides and bottom of the bowl and mix a little longer to make sure everything is fully combined.
  • Add the batter to the third prepared pan. Use a kitchen scale and weigh each pan to make sure they are equal weight. If you don't have a kitchen scale eyeball it the best you can.
  • Bake the three cakes for 30 minutes and then check the doneness of each cake with a tooth pick. Continue baking each cake until the toothpick comes out clean. The three cakes may not bake at the same rate so keep a close eye on them.
  • Let the cakes cool in their pans for about 10 minutes then transfer to a wire rack to fully cool. Once cooled, use a large serrated knife or cake leveler to level each cake to the same height.