Layered Sherbet Cake

Layered Sherbet Cake
Photo: Kritsada Panichgul
Prep Time:
1 hrs
Cool Time:
1 hrs
Freeze Time:
4 hrs
Stand Time:
10 mins
Total Time:
1 hrs


  • 1 recipe Classic White Cake or 1 package 2-layer-size white or yellow cake mix

  • 2 cup orange sherbet, softened

  • 2 cup lime sherbet, softened

  • 2 cup raspberry sherbet, softened

  • 1 8 ounce package cream cheese, softened

  • ½ cup powdered sugar

  • ¼ cup milk

  • 1 teaspoon vanilla

  • 1 16 ounce container frozen whipped dessert topping, thawed

  • Small decorative candies or multicolor sprinkles

Classic White Cake

  • 4 egg whites

  • 2 cup all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup butter or shortening, softened

  • 1 ¾ cup sugar

  • 1 teaspoon vanilla

  • 1 ⅓ cup buttermilk or sour milk


  1. Prepare, bake, and cool Classic White Cake as directed for 8-inch layers.

  2. Using a long serrated knife, cut each cake layer in half horizontally. Place one cake layer, cut side up, on the bottom of a 8-inch springform pan (if necessary, trim to fit).* Attach sides of pan. Spoon orange sherbet onto cake layer in pan; spread evenly. Top with second cake layer; spread with lime sherbet. Top with third cake layer; spread with raspberry sherbet. Top with fourth cake layer, cut side down. Cover with plastic wrap; freeze for 3 to 4 hours or until firm.

  3. For frosting, in a large mixing bowl beat cream cheese, powdered sugar, milk, and vanilla with an electric mixer on medium to high speed until light and fluffy. Stir in a small amount of the whipped topping to lighten. Fold in the remaining whipped topping.

  4. Remove plastic wrap from cake. Remove sides of pan. Using a wide spatula, transfer cake from bottom of springform pan to a serving plate. Spread top and sides of cake with frosting. Top cake with small candies. Freeze, uncovered, for 1 to 2 hours or until firm.

  5. Let stand at room temperature for 10 to 15 minutes before serving. Cut into wedges.

Classic White Cake

  1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

  2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Spread batter in prepared pan(s).

  3. Bake in the preheated oven for 20 to 25 minutes for 9-inch pans or 30 to 35 minutes for 8-inch pans or 13x9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on racks. Or place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting


Since the split cake layers are thin, place the first one on the bottom of the springform pan before attaching the sides of the pan. This prevents possible breakage of the layer. Set the last cake layer on top of the ice cream, gently pressing the cake to seal it to the ice cream.

Nutrition Facts (per serving)

441 Calories
17g Fat
65g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 441
% Daily Value *
Total Fat 17g 22%
Saturated Fat 12g 60%
Cholesterol 33mg 11%
Sodium 292mg 13%
Total Carbohydrate 65g 24%
Total Sugars 46g
Protein 5g
Vitamin C 0.8mg 4%
Calcium 93mg 7%
Iron 0.9mg 5%
Potassium 120mg 3%
Folate, total 32.6mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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