Molly Yeh’s Spumoni Cake Jars | Girl Meets Farm | Food Network

Molly pays ode to the colorful Italian dessert with these adorable cake jars!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Spumoni Cake Jars
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 30 min (includes cooling time)
Active: 30 min
Yield: 14 servings

Ingredients

Cake:

Nonstick cooking spray, for the pan
1 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup buttermilk
1/4 cup canola or vegetable oil
1 teaspoon vanilla extract
1 large egg
6 tablespoons hot coffee

Frosting:

1/2 cup (1 stick) unsalted butter, at room temperature
8 ounces mascarpone cheese, at room temperature
3 cups powdered sugar
Pinch kosher salt
Zest of 1 lemon
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup roasted pistachios (salted pistachios are okay if they’re all you can find), finely chopped with some bigger bits
A few drops green food coloring
1/3 cup maraschino cherries, finely chopped with some bigger bits, plus 14 whole maraschino cherries
Canned whipped cream, for garnish
Rainbow nonpareils, for topping

Directions

Special equipment: fourteen 4-ounce jars

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.)

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Molly Yeh’s Spumoni Cake Jars ​| Girl Meets Farm | Food Network

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