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Start with a boxed cake mix and add layers of refreshing sherbet to create a beautiful and easy dessert. Layered Sherbet Cake is perfect for any spring or summer occasion!
Is it sherbet, sherbert (which is how I catch myself pronouncing it all the time) or sorbet? These were the deep thoughts going through my head as I took a bite of leftover Layered Sherbet Cake from Easter dinner a few years ago.
Flashback to 2014…Really. I’m eating it right now. See? I paused a second there to take a bite. I couldn’t help it. While editing the photos for this post and I had to pull the cake out of the freezer to have some more!
I saw this cake on Better Homes and Gardens, pinned it, and then completely forgot about it until I was searching for something for dessert for Easter one year.
The colors were perfect and it was something I could make the day before. That is a requirement for practically every holiday dish I make. Layered Sherbet Cake is so cool and refreshing-it would make a great summer birthday cake.
Another option (if sherbet isn’t really your thing) is this Easy Ice Cream Cake that’s made with frozen pound cake! The chocolate topping is delicious!
As you can clearly see, I am not a cake artist. 🙂 But with this cake, I don’t think it really matters too much. It’s colorful, full of fun kid-friendly flavors, and looks pretty all on its own.
After looking over my shoulder as I work on updating this recipe, Charlie declared that he MUST have it for his birthday this summer! He’s always loved sherbet, so Layered Sherbet Cake is a dream come true for him.
Layered Sherbet Cake
- 1 Classic White Cake mix and necessary ingredients
- 2 cups lime sherbet softened
- 2 cups orange sherbet softened
- 2 cups raspberry sherbet softened
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1 tsp vanilla
- 12 oz container Cool Whip
- Decorative candies or sprinkles
- Prepare, bake and cool the white cake as directed for 8" layers. Make sure it's completely cooled before slicing.
- Using a long, serrated knife, slice the layers in half horizontally. Place one layer, cut side up, in the bottom of an 8" springform pan. Attach sides of pan.
- Spoon the softened lime sherbet over the first cake layer. Top with second cake layer, spread with orange sherbet. Top with third layer and spread with raspberry sherbet. Top with final cake layer, cut side down. Cover with plastic wrap and freeze for 3-4 hours.
- For frosting, in a large bowl, mix cream cheese, powdered sugar, vanilla and milk on med/high speed until light and fluffy. Fold in Cool Whip.
- Remove cake from springform pan and move to cake plate. Spread top and sides with frosting, add sprinkles and freeze, uncovered for 1-2 hours or until firm.
- Let stand at room temperature for 10-15 minutes before slicing.
- To make it easier to slice the cake layers, freeze them for a bit after cooling.
- Use toothpicks inserted in each side to help keep the knife blade centered.
- Make sure the sherbet is very soft for spreading, but not melted, or it will make the cake layers soggy.
- Press down gently on the top layer of the cake to help seal in the ice cream layers.
- Dip a knife in hot water to get clean slices of cake for serving.
If you’re looking for other great recipes for Easter, check out some of these holiday-worthy recipe!