Rainbow Sherbet Cake Recipe

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Rainbow Sherbet Cake
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  1. Slice angel food cake crosswise to make four layers.
  2. Wash and dry the angel food cake pan, then line it with wax paper.
  3. Working quickly so the sherbet doesn't melt all over your kitchen, place the top layer of the cut cake back into the bottom of the pan and spread raspberry sherbet evenly on the cake.
  4. Repeat with remaining cake layers and lime and orange sherbets.
  5. Place cake and sherbet layers into the freezer for at least 30 minutes to allow it to firm up.
  6. When firm, run a knife heated in hot water between the pan and wax paper, then carefully tip the cake onto the serving dish, remove wax paper, and finish with final layer of cake: frost sides and top with whipped topping and place back in the freezer for 1 hour, until firm.
  7. Serve and enjoy!
  8. You can use whatever flavors of sherbet or sorbet you like - contrasting colors are nice - I've used lemon and mango, as well.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 114.77 Kcal (481 kJ)
Calories from fat 13.98 Kcal
% Daily Value*
Total Fat 1.55g 2%
Cholesterol 3.14mg 1%
Sodium 26.25mg 1%
Potassium 17.76mg 0%
Total Carbs 25.07g 8%
Sugars 21.59g 86%
Dietary Fiber 0.18g 1%
Protein 1.37g 3%
Vitamin C 1mg 2%
Calcium 34.8mg 3%
Amount Per 100 g
Calories 83.9 Kcal (351 kJ)
Calories from fat 10.22 Kcal
% Daily Value*
Total Fat 1.14g 2%
Cholesterol 2.3mg 1%
Sodium 19.19mg 1%
Potassium 12.98mg 0%
Total Carbs 18.33g 8%
Sugars 15.78g 86%
Dietary Fiber 0.14g 1%
Protein 1g 3%
Vitamin C 0.7mg 2%
Calcium 25.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
  • 3

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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