Spumoni Ice Cream Cake is the ultimate no-fuss, showstopper dessert with layers of rich chocolate cake, cherry, and pistachio ice cream all in one frozen treat.
The summer heat makes me feel lethargic, and I’ll admit – baking loses a bit of its luster. That’s exactly why I developed this recipe. The chocolate cake layer is the only baking involved, and it’s a one-bowl wonder thrown together with pantry staples and a whisk. If you’ve ever wished for a dessert that’s impressive but not exhausting, this Spumoni Ice Cream Cake is it! You don’t need to churn any ice cream – just use tubs of your favorite cherry and pistachio. It’s the kind of dessert that’s big, beautiful, and ice cold. It’s perfect for summer birthdays, July Fourth, or any hot day when you need a slice of edible air conditioning.
This cake is inspired by the classic Italian dessert made of molded layers of different flavored ice creams such as cherry, pistachio, and chocolate. Spumoni originated in Naples, Italy, and became especially popular in Italian-American communities. Traditionally, spumoni is made with gelato, which is Italy’s version of ice cream. But for this Spumoni Ice Cream Cake, we’re keeping things easy and accessible by using store-bought ice cream. You still get all the vibrant flavors of classic spumoni.
Bake the Chocolate Cake Layer
You’ll start by making the easiest chocolate cake ever – seriously! You may remember it from this blog post. It’s a one-bowl, no-mixer, no-fuss recipe that’s completely egg-free and dairy-free. Just mix your dry ingredients, whisk in the wet, pour into a parchment-lined springform pan, and bake. The cake rises beautifully and has a soft, tender crumb that pairs perfectly with the creamy ice cream layers.
Tip: Line the sides of the pan with parchment that extends a couple of inches above the rim—this will help hold in the ice cream layers later!
Add the Cherry Ice Cream Layer
Use a tub of your favorite cherry ice cream. Let it soften for 5–10 minutes, then stir it up in a bowl until it’s thick and spreadable. You want the consistency of thick cake batter – soft enough to spread, but not too melty. Fold in drained maraschino cherries for an extra burst of flavor and texture. Spoon the mixture over the cooled chocolate cake and smooth it evenly. Transfer the whole thing in the freezer so it sets while you prep the next layer.
Add the Pistachio Ice Cream Layer
Once the cherry layer is firm, repeat the process with the pistachio ice cream. My pistachio ice cream was soooo pale, it was almost white! I had to bump up the hue with green liquid food color. You can do the same, but it’s totally optional. Spread the pistachio layer over the cherry and return the whole thing to the freezer. Give it at least 4 hours (or overnight) to get solid.
Freeze then Frost with Whipped Cream
When the cake is frozen solid, it’s time to frost! Whip up heavy cream with sugar and vanilla until soft peaks form, then divide and tint it pink and green – then whip each to stiff peaks. Or, you can skip the coloring entirely and use plain white whipped cream for a simple finish – it’s still just as delicious. Pipe and smooth the whipped cream over the cake in two-tone, playful spumoni hues.
Decorate and Garnish
Finish things off by piping rosettes made with leftover whipped cream, adding chocolate sprinkles, chopped pistachios, and maraschino cherries with stems. Chocolate, cherry, and pistachio – the toppings are a nod to the flavors inside.
This cake is made for happy occasions. Serve it up for summer birthdays, 4th of July barbecues, or after a big Italian-style dinner. It’s great for entertaining because you can make it ahead, it feeds a crowd, and it’s a real looker! Basically, if it’s hot out – Spumoni Ice Cream Cake is always a good idea. Enjoy!
Related recipe: Tartufo
Spumoni Ice Cream Cake
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
Chocolate cake layer
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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.
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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.
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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
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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.
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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.
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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.
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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
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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.
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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.
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Remove the cake from the freezer and place on a cake stand or serving plate. Remove the parchment paper.
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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.
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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.
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Garnish the swirls with the chocolate sprinkles, and place one maraschino cherry with stem into each of the swirls. Sprinkle on chopped pistachios.
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Store the cake in the freezer until ready to serve. Use knife dipped in warm water and wiped dry to make clean, even slices.
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.
