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Rainbow Sherbet Angel Food Cake

 Rainbow Sherbet Angel Food Cake
Talk about a dessert that pops. Sometimes, I make this easy cake even more eye-catching by coloring the whipped cream, too. Use whatever sherbet flavor combination you like. —Bonnie Hawkins, Elkhorn, Wisconsin
12 ServingsPrep: 25 min. + freezing


  • 1 prepared angel food cake (8 to 10 ounces)
  • 3 cups rainbow sherbet, softened if necessary
  • 2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • Using a long serrated knife, cut cake horizontally into four layers.
  • Place bottom layer on a freezer-safe serving plate; spread with 1
  • cup sherbet. Repeat twice. Top with remaining cake layer. Freeze,
  • covered, until sherbet is firm, about 1 hour.
  • In a large bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar and vanilla; beat until soft peaks form. Frost
  • top and sides of cake. Freeze until firm.
  • Thaw in refrigerator 30 minutes before serving. Cut cake with a
  • serrated knife. Yield: 12 servings.
Nutritional Facts: 1 slice equals 253 calories, 16 g fat (10 g saturated fat), 54 mg cholesterol, 174 mg sodium, 27 g carbohydrate, 2 g fiber, 2 g protein.