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Looking for the ultimate summer cake flavor? Introducing the Rainbow Sherbet Cake; this tastes just like the favorite summer ice cream.

Growing up, you can always find rainbow sherbet ice cream in our freezer. It’s my brother’s favorite flavor, so it was always around. That’s why I’m so excited to make this Rainbow Sherbet Cake remind you of your childhood!

This Rainbow Sherbet Cake is made up of raspberry, orange, and lime cake, and buttercream. The trio buttercream tastes just like real ice cream.

The secret to this Rainbow Sherbet Cake is using freeze-dried raspberry and orange powder. The freeze-dried powder for this cake is better than flavored extracts with its concentrated real fruit flavor. We use natural colors in the cake and buttercream, so it’s one less step you have to do.

The cake recipe starts with a foolproof recipe that you’ll add lime juice to create a perfect base for all three flavors. Then you’ll divide the cake batter into three bowls to make each flavor. The lime gets fresh lime zest, the orange gets freeze-dried orange powder, and the raspberry gets freeze-dried raspberries which is a beautiful color!

The same is repeated with the buttercreams! It’s super fun and simple cake that looks so impressive!

Make this cake for a summer birthday, holiday, or pool party!

Tips for Success:

Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this cake.
A single batch of this cake recipe makes three 6-inch round cake layers or two 8-inch round cake layers.
If you are using whole freeze-dried raspberries, use a food processor or coffee grinder to make them into a fine powder.
You can bake the cake layers ahead of time. Wrap the cake layers in plastic wrap and freeze for up to one month.
You can make the buttercream a day or two ahead and refrigerate them overnight. Then take them out to come back to room temperature. Make sure the buttercream is at room temperature before re-whipping.
Serve at room temperature and use a hot knife to get clean cake slices!

What Tools You’ll Need to Make This Cake:

5-quart, Stand Mixer with mixing bowl & paddle attachment
3, 6-inch cake pans or 2, 8-inch cake pans
Offset spatula
8-inch or 10-inch white cake board
Serrated knife or cake leveler
Turntable
Cake scraper or bench scraper
Whisk or sifter
Rubber Spatula
3 Mixing bowls
Non-Stick Cooking Spray and Parchment Paper
Ice Cream Scooper with Trigger Release (for dividing cake batter evenly)
3 Piping Bags (I use reusable silicone bags)
Cake Stand, optional
Microplane, or zester
Juicer (electric or hand)
Freeze-dried raspberry powder
Freeze-dried orange powder
Neon green gel food coloring
Neon pink or Super red gel food coloring
Orange gel food coloring

Here’s how to make this childhood classic Rainbow Sherbet Cake!

Let’s Get Baking!

How to Make this Rainbow Sherbet Cake

Preheat the oven to 350 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper, and spray again. Set aside.
In a medium-size bowl, whisk and stir together the cake mix, all-purpose flour, and salt. Set aside.
In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.
Add eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
Turn the mixer on low and add half of the flour mixture to the butter mixture until fully incorporated.
Add the milk and lime juice and beat on low until incorporated. Scrape down the sides of the bowl. Finish by adding the remaining flour mixture and mix on medium for another 30 seconds.
Evenly distribute the cake batter into 3 mixing bowls.
Add lime zest and 1-2 drops of neon green gel food coloring in the first bowl, mix gently with a rubber spatula. Add batter into a prepared cake pan.
In the second bowl, add freeze-dried raspberry powder, and if needed, 1-2 drops of super red gel food coloring, mix gently with a rubber spatula. Add batter into a prepared cake pan.
In the third bowl, add freeze-dried orange powder, and if needed, 1-2 drops of orange gel food powder, mix gently with a rubber spatula. Add batter into a prepared cake pan.
Bake for about 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely. Wrap cakes in plastic wrap and place into the freezer to chill for 30 minutes to 1 hour or overnight.

How to Make Lime Gel

In a small saucepot, whisk together lime juice and cornstarch. Place the pot over medium heat for 2-5 minutes to bring to a boil, stir with a rubber spatula constantly to prevent it from burning on the bottom.
The lime should be opaque and thick. Once thick, remove from the heat and place into the freezer to cool quickly.

How to Make Rainbow Sherbet Buttercream

In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
Turn the mixer to low and add the cold lime gel, salt, and vanilla.
Next, gradually add powdered sugar, followed by the heavy cream. Mix on medium-high speed for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
Divide the buttercream into 3 mixing bowls.
Add lime zest and 1-2 drops of neon green gel food coloring in the first bowl.
Add freeze-dried raspberry powder in the second bowl and, if needed, 1-2 drops of super red gel food coloring.
In the third bowl, add freeze-dried orange powder and, if needed, 1-2 drops of orange gel food powder.
Before decorating, use a rubber spatula or wooden spoon to push out the air bubbles. (You may need to repeat this step when frosting the outside of the cake).

Putting It All Together

Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the dome of the cakes to make the layers flat and even.
Add a small amount of orange buttercream onto the center of the cake board. Layer one cake layer, cut side up onto the cake board.
Pipe a ring of raspberry buttercream in the center of the cake. Followed by rings of orange and lime buttercream on the outside. Use an offset spatula to smooth the buttercream layer.
Place another cake layer cut side down over the top. Repeat the process for another layer — Crumb coat with orange and lime buttercream and freeze for 30 minutes.
On the frozen cake, start from the bottom and pipe several rows of lime buttercream, then add a few rows of orange buttercream in the middle of the cake.
Repeat by adding raspberry buttercream to the top part of the cake. Use an offset spatula and cake scraper to make the sides and the top as smooth as possible. Fill in any air bubbles with the coordinating buttercream flavor.
Continue to use the offset spatula and cake scraper to smooth the sides and top of the cake.
Serve the cake at room temperature and enjoy!

Happy Decorating!

Hey, if you liked this tutorial, you really should check out Cake Decorating for Beginners, my signature masterclass. I coach you on everything I teach on these cake tutorials on a deeper level so that you can uplevel your baking and decorating skills. We 10x it to get the results you want most impressive cakes that your friends and family will love. Like any new skill, it’s essential to learn from the ground up to build a foundation so that you can take on any cake challenge. It is an investment your future self will thank you for. Check it out at XOKatieRosario.com/cake-masterclass. I will see you there!

Watch The How-to Video Below:

Print Recipe

Rainbow Sherbet Cake

Tri-color rainbow sherbet cake made with raspberry, orange, and lime flavors.

Prep Time1

Cook Time1

Cooling/Decorating Time2

Total Time4

Course: Dessert

Cuisine: American

Keyword: Baking, Buttercream, Cake Decorating, Cake Recipe, lemon

Author: Katie

Ingredients

Rainbow Sherbet Cake

1/2 cup (or 1 stick) unsalted butter, room temperature
1/3 cup vegetable oil
1/2 cup granulated sugar
4 large whole eggs
1 box Duncan Hines Vanilla Cake Mix, sifted
2/3 cup all-purpose flour, sifted
1/2 teaspoon salt
1 cup whole milk
1/4 cup lime juice
3 Tablespoons lime zest
1-2 drops Neon Green gel food coloring
1/2 cup freeze-dried raspberry powder
Super red gel food coloring, optional
1/2 cup freeze-dried orange powder
1-2 drops Orange gel food coloring, optional

Lime Gel

1/2 cup lime juice
2 Tablespoons cornstarch

Rainbow Sherbet Buttercream

2 cups (or 4 sticks) unsalted butter, room temperature
1/4 cup lime gel recipe (as seen above)
1 teaspoon salt
2 teaspoons vanilla extract
7 1/2 cups powdered sugar, sifted
2-3 Tablespoons heavy cream
3 Tablespoon Lime Zest
1-2 drops Neon Green gel food coloring
1/2 cup freeze-dried raspberry powder
1-2 drops Super red gel food coloring, optional
1/2 cup freeze-dried orange powder
1-2 drops Orange gel food coloring, optional

Instructions

Rainbow Sherbet Cake

Preheat the oven to 350 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper, and spray again. Set aside.
In a medium-size bowl, whisk and stir together the cake mix, all-purpose flour, and salt. Set aside.
In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.
Add eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
Turn the mixer on low and add half of the flour mixture to the butter mixture until fully incorporated.
Add the milk and lime juice and beat on low until incorporated. Scrape down the sides of the bowl. Finish by adding the remaining flour mixture and mix on medium for another 30 seconds.
Evenly distribute the cake batter into 3 mixing bowls.
Add lime zest and 1-2 drops of neon green gel food coloring in the first bowl, mix gently with a rubber spatula. Add batter into a prepared cake pan.
In the second bowl, add freeze-dried raspberry powder and, if needed, 1-2 drops of super red gel food coloring, mix gently with a rubber spatula. Add batter into a prepared cake pan.
In the third bowl, add freeze-dried orange powder and, if needed, 1-2 drops of orange gel food powder, mix gently with a rubber spatula. Add batter into a prepared cake pan.
Bake for about 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely. Wrap cakes in plastic wrap and place into the freezer to chill for 30 minutes to 1 hour or overnight.

Lime Gel

In a small saucepot, whisk together lime juice and cornstarch. Place the pot over medium heat for 2-5 minutes to bring to a boil, stir with a rubber spatula constantly to prevent it from burning on the bottom.
The lime should be opaque and thick. Once thick, remove from the heat and place into the freezer to cool quickly.

Rainbow Sherbet Buttercream

In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
Turn the mixer to low and add the cold lime gel, salt, and vanilla.
Next, gradually add powdered sugar, followed by the heavy cream. Mix on medium-high speed for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
Divide the buttercream into 3 mixing bowls.
Add lime zest and 1-2 drops of neon green gel food coloring in the first bowl.
In the second bowl, add freeze-dried raspberry powder and, if needed, 1-2 drops of super red gel food coloring.
In the third bowl, add freeze-dried orange powder and, if needed, 1-2 drops of orange gel food powder.
Before decorating, use a rubber spatula or wooden spoon to push out the air bubbles. (You may need to repeat this step when frosting the outside of the cake).

Assemble

Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the dome of the cakes to make the layers flat and even.
Add a small amount of orange buttercream onto the center of the cake board. Layer one cake layer, cut side up onto the cake board.
Pipe a ring of raspberry buttercream in the center of the cake. Followed by rings of orange and lime buttercream on the outside. Use an offset spatula to smooth the buttercream layer.
Place another cake layer cut side down over the top. Repeat the process for another layer — Crumb coat with orange and lime buttercream and freeze for 30 minutes.
On the frozen cake, start from the bottom and pipe several rows of lime buttercream, then add a few rows of orange buttercream in the middle of the cake.
Repeat by adding raspberry buttercream to the top part of the cake. Use an offset spatula and cake scraper to make the sides and the top as smooth as possible. Fill in any air bubbles with the coordinating buttercream flavor.
Continue to use the offset spatula and cake scraper to smooth the sides and top of the cake.
Serve the cake at room temperature and enjoy!

Notes

Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this cake.
A single batch of this cake recipe makes three 6-inch round cake layers or two 8-inch round cake layers.
If you are using whole freeze-dried raspberries, use a food processor or coffee grinder to make them into a fine powder.
You can bake the cake layers ahead of time. Wrap the cake layers in plastic wrap and freeze for up to one month.
You can make the buttercream a day or two ahead and refrigerate them overnight. Then take them out to come back to room temperature. Make sure the buttercream is at room temperature before re-whipping.
Serve at room temperature and use a hot knife to get clean cake slices!