• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Baking With Mom
  • Home
  • About
  • Recipes
  • Subscribe
  • Recent Recipes From TikTok And Instagram
menu icon
go to homepage
  • About
  • Recipes
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Cake

    Rainbow Sherbet Cake

    Published: Aug 8, 2022 by Kim This post may contain affiliate links. Leave a Comment

    • Share
    • Twitter
    Jump to Recipe Print Recipe
    No ratings yet

    Rainbow sherbet cake with a two layers of cake and a swirl of rainbow sherbet in between is the perfect dessert for a hot summer day. Okay, even a cold winter day. This dessert recipe is easy and can be made ahead of time for guests or for a family supper. So delicious!

    Rainbow sherbet cake on a white plate.
    Rainbow sherbet adds the perfect touch of sweetness to this cake recipe!

    To make this cake dessert recipe is to understand easy. It is only a handful of ingredients (as most of my recipes are on here!) and it comes together in 1-2-3.

    Rainbow Sherbet Cake is simply a cake mix with all the ingredients, sherbet and whipped cream. This cake is cool and refreshing.

    What is sherbet?

    Sherbet (or sherbert as my family calls it) is a cross between ice cream and sorbet. Sorbet is made of fruit and sugar. Ice cream has sugar and dairy. Sherbet is dairy and some fruit and water.

    It's a mix.

    There are a lot of different flavors such as orange, lime or raspberry. You can use any of them in this sherbet cake. I like the rainbow flavors so that is the sherbet I used.

    Ingredients

    • Cake mix
    • Rainbow sherbet
    • Cool whip (or whipping cream)
    • Cake mix ingredients according to package directions (such as eggs, oil and water)
    Cake mix box, eggs and oil.
    The ingredients for the cake mix.

    The type of cake mix you can use is either a yellow cake mix or a white cake mix. Either will work.

    Don't worry about what brand to use. I used Duncan Hines for this recipe because I probably got it on sale sometime. Watch for sales, you should be able to get the mix for under a dollar.

    The Cool Whip can be found on sale for $.98. Generic can work but I really like the name brand. I just used the store bought sherbet.

    Mixing the cake for the base

    Dry cake mix in a blue bowl with a colored towel laying behind.
    Add the ingredients to the dry cake mix.

    You will use the ingredients listed on the back of the cake mix box. Typically, it is eggs, water and oil.

    Follow the directions on making the cake mix that are listed on the box, as well. In other words, it is a regular cake mix with nothing special added to it. You will bake as instructed too.

    Hand mixer in a blue bowl mixing cake mix.
    Hand mix the batter or use a stand mixer.

    Mix the cake batter using a hand mixer or stand mixer.

    Adding the sherbet

    After the cake is baked, is when the showstopping ingredient is added.

    The sherbet.

    It simply goes in the middle of the baked cake.

    Cake cut in half lengthwise in a cake pan.
    Cut the cake in half, lengthwise.

    Tips for cutting the cake in half:

    • Make sure to grease the cake pan properly before adding the cake batter. that will insure the cake will turn out easily and without falling apart.
    • Wait for at least 10 minutes before trying to turn the cake out of the pan. After 10 minutes, take a knife and run it along the edge of the pan.
    • Place a cooling rack over the top of the pan and turn it over so the cake pan is upside down, with the opening over the cooling rack.
    • The cake should slide out of the pan onto the cooling rack.
    • Next, cut the cake in half, lengthwise. Use a long bread knife.
    • Take the top part of the cake and set it aside and place the bottom of the cake back into the pan. You can also place it on a large serving dish if you wish, I like to place it back in the pan.
    Softened rainbow sherbet in a cake pan.
    Put the softened sherbet on the bottom layer of cake.

    Spread the sherbet on the bottom of the cake pan. Next, put the top layer of cake on top. Top with whipped cream.

    Freezing the rainbow sherbet cake

    This cake needs to be kept frozen and it also needs to be frozen for a while before you eat it. You can eat it right away, but honestly, it doesn't hold up and you will have a plateful of melting sherbet.

    It truly is best to let it sit in the freezer for at least 4 hours. I really prefer overnight.

    Storage

    Place leftover rainbow sherbet cake covered, in the freezer. Cover it with foil or a freezer safe lid.

    FAQ

    Can I use any flavor sherbet?

    Yes you can! Lime would be tasty as would raspberry.

    Can I use sorbet?

    I never have. I fear it would a little bit on the softer side. But, you can always give it a try.

    Can I use a bundt pan for this sherbet cake?

    A bundt pan would be pretty! Getting it out of the pan would be a bit trickier. However, the results would be worth it.

    Pin for later!

    Slice of sherbet cake on a white plate with a cake pan behind.

    📖 Recipe

    rainbow sherbet cake on a white plate
    Print Pin
    No ratings yet

    Rainbow Sherbet Cake

    This sherbet cake with ribbons of rainbow sherbet and layers of soft cake is a delicious and easy dessert recipe for the family.
    Course Dessert
    Cuisine American
    Keyword sherbet cake
    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    Freezer 8 hours hours
    Total Time 8 hours hours 40 minutes minutes
    Servings 15 servings
    Calories 303kcal
    Author Kim Strawn
    Prevent your screen from going dark

    Equipment

    • 1 Hand Mixer
    • 1 medium bowl
    • 1 9x13 baking pan

    Ingredients

    • 1 box cake mix ingredients listed on the back of the box
    • 1.5 quart rainbow sherbet
    • 8 oz whipped cream

    Instructions

    • Preheat oven to 350*.
    • Grease bottom and sides of 9x13 baking pan with cooking spray.
    • Mix cake mix according to package directions.
    • Bake according to package directions.
    • Let cool for at least 10 minutes, then turn over on a cooling rack.
      **See notes in post**
    • Cut the cake in half lengthwise when cake is completely cooled.
    • Place bottom half of cake back in the cake pan.
    • Spread softened sherbet on top of the bottom layer of cake.
    • Place top layer of cake on top of sherbet.
    • Spread whipped cream on top of cake.
    • Place covered with foil in freezer for at least 4 hours or overnight for best results.
    • Serve

    Nutrition

    Calories: 303kcal | Carbohydrates: 59g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 284mg | Potassium: 134mg | Fiber: 2g | Sugar: 39g | Vitamin A: 147IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 1mg
    Tried this recipe?Mention @Thebakingwithmom or tag #bakingwithmom!

    More Homemade Cake Recipes

    • cupcake with caramel drizzled on top and cinnamon sticks nearby.
      Apple Cider Cupcakes
    • Lemon poke cake on a white plate with raspberries on top.
      Lemon Cream Poke Cake
    • pumpkin bar on a white plate.
      Easy Pumpkin Bars
    • piece of cake with apples and caramel drizzle on a white plate
      Apple Cake With Caramel Drizzle
    • Share
    • Twitter

    Reader Interactions

    Comments

    No Comments

    Did you make this recipe? Leave a comment! Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate This Recipe!




    Primary Sidebar

    Baking with mom self pic

    Hey There, I'm Kim! A taco fan, cookie eater and food blogger to all things yummy. I'm also a mom to 4 growing kids so I understand busy! Here you will find recipes that are quick, delicious and can get on the table fast. Click here to read more about me.

    Most Popular

    • hamburger casserole with melted cheese in a clear baking dish
      Hamburger Casserole
    • hamburger and noodles in a frying pan.
      Homemade Hamburger Helper
    • coffee cake on a blue plate with frosting drizzled on top
      Brown Sugar Coffee Cake
    • baked beans in a square casserole dish
      Best Baked Beans

    Fall Recipes

    • smores bars with MM's and marshmallows besides.
      S'mores Bars
    • cupcake with caramel drizzled on top and cinnamon sticks nearby.
      Apple Cider Cupcakes
    • Air fryer apple chips in a clear bowl with cinnamon.
      Air Fryer Apple Chips
    • apple cider in a clear glass with a scoop of vanilla ice cream and caramel on top.
      Apple Cider Floats

    As Seen In

    as seen in graphic

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Nutrition
    • Accessibility Policy
    • Web Stories
    • Store

    As Seen In

    Parade
    country living

    Contact

    • Contact
    • Subscribe
    • Services

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Foodie Pro on the Foodie Pro Theme