Rainbow Sherbet Cake

Rainbow Sherbet Cake


  • A 2-layer yellow or angel food cake, cooled and unfrosted
  • 1 tub of Cool Whip or whipped topping (8 oz)
  • 1 pint raspberry sherbet, 1 pint orange sherbet and 1 pint of lime sherbet, softened
  • Rainbow sprinkles


  1. Using a long, thin knife, slice both cake layers in half horizontally. You will now have 4 cake layers.
  2. On the top of the first layer of cake, spread the raspberry sherbet.
  3. Place the second layer of cake on top of the raspberry sherbet.
  4. Now spread the orange sherbet on top of the second layer of cake.
  5. Place the third layer of cake on top of the orange sherbet.
  6. Spread the lime sherbet on top of the third layer of cake.
  7. Finally, place the final layer of cake on top of the lime sherbet.
  8. Finish the cake off by spreading whipped cream on the top of the cake and around the sides. Decorate with rainbow sprinkles.
  9. Freeze until ready to serve then enjoy!

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