Written on April 2, 2013 at 8:30 am , by Delish Dish Editor
Hi all, Lisa here, associate editor with BHG special food publications. Ask anyone in my family and they’ll all tell you, when I was little I always went for rainbow sherbet over any ice cream flavors. The bright colors drew me in, and the refreshing fruity flavors kept me coming back. That’s why when I saw the Layered Sherbet Cake from Cakes! magazine, I knew I had to make it for my birthday this past weekend.
As if the idea of this cake couldn’t be better, it’s an all in one dessert; cake, sherbet, and cream cheese frosting. You don’t have to mess with scooping hard ice cream when it’s already included in the cake you’re slicing. Feel free to make the cake your own by mixing up sherbet flavors. When I went shopping, the grocery store was out of lime sherbet. No problem! I added another layer of orange sherbet since it’s my favorite flavor.
I chose the yellow cake option, and after I baked the cake, the assembly was actually pretty easy. I didn’t want to go out and buy 8-inch cake pans, so I used my 9-inch pans and a spring form pan to put the cake together. It worked, but I will say my layers were all thinner so my overall cake wasn’t stacked quite as high as an 8-inch would have been. Layering couldn’t have been easier. I cut the two round cakes in half horizontally and alternated layers from cake to sherbet ending in cake. After freezing for 3 hours, the cake was solid and ready to be iced.
I didn’t have a big party, but this was the perfect cake for a small get together with some friends and family. Combining the sherbet and cake was just as tasty as I hoped it would be! Making this layered cake is definitely going to be my new birthday tradition.
Some tips to success with this cake:
- When cutting the cakes in half, try to keep your knife as straight as possible.
- When assembling, you do want to work quickly. The sherbet melts fast since it’s already softened. I placed a cookie sheet under my spring form pan to catch some of the melt.
- After I had frozen my assembled layers, the sherbet stuck to the sides of my spring form pan. To avoid tearing the cake, run a knife around the edges to make sure the sherbet detaches easily.
- I’m not a huge fan of sprinkles, so I didn’t include any. But, this cake can be made for any occasion, so add any color of decorative candies or sprinkles.
- I had about a cup of extra cream cheese frosting, but it’s great over fresh fruit like strawberries, so don’t throw it away!
Get the recipe here!