Raspberry Sherbet Cake is layered cake with a delicious sherbet filling. Wonderful treat for upcoming summer months!
Okay, my whole life I have been calling sherbet, “sherbert”. When I went to go look up the spelling of “sherbert” to make sure I wasn’t misspelling it for this post, I realized it really is sherbet. My children call it “sherbert” because of my hubby and I. Are we misleading them? Is there others out there who call it “sherbert”? Or is it a Mid-Western thing we got going on over here. Kinda like crans. You know, the things you color with. Crans. It is supposed to be crayons. I’m not sure I have ever called it crayons.
Now that I got that out of the way, this Raspberry Sherbet Cake came about really quickly on evening when my son was having a sleepover with his friends. They were supposed to have S’mores but it was very stormy that day so it didn’t happen. My son really likes sherbet and I remember my husband’s mother making this cake back when we were dating.
This sherbet cake is a cinch to make.
All you have to do is make a white cake mix according to directions. Wait until the cake is cooled, then cut the cake in half.
Spread whatever flavor sherbet on you would like. (He went with raspberry, though I think I would have gone with orange! I have memories or orange sherbet at my house. The raspberry was delicious! I bet lime would be great as well.) Be sure to pull the sherbet out of the freezer a few minutes before you try to spread it. It will spread easier!
Put the top back on the cake and place in the freezer for about 1 hour. Frost with Cool Whip or you certainly can use homemade whipping cream.
Absolutely delicious and it is so easy to make. It looks impressive as well!
So I want to know, is there any other “sherbert” callers out there?
Raspberry Sherbet Cake
- 1 box white cake mix (plus ingredients listed on back of box)
- 1/2 gallon raspberry sherbet
- 1 8 oz tub whipped cream or whipping cream
- Make cake mix according to package directions
- Let cool
- Slice cake in half, horizontally
- Spread slightly softened sherbet on one half of cake
- Place top half of cake on sherbet
- Add whipped cream on top of cake