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Rainbow Sherbet Funfetti Cake

This Rainbow Sherbet Funfetti Cake delivers double the rainbow with a base of sprinkle flecked funfetti cake topped with a crown of creamy rainbow sherbet.
Print Recipe
Prep Time 1 hour
Cook Time 50 minutes
Chilling Time 15 hours
Course Dessert
Cuisine American
Servings 8

Equipment

  • Ice Cream Maker
  • 1 6" cake pan with 3" sides**

Ingredients
  

Funfetti Cake

  • ¼ cup unsalted butter softened
  • ½ cup granulated sugar
  • 2 tbsp neutral oil I used canola
  • 1 large egg room temperature
  • ¾ cup all-purpose flour
  • ½ + ⅛ tsp baking powder
  • ¼ tsp salt
  • ⅛ tsp baking soda
  • ¼ cup milk I used 2%
  • 2 tbsp Greek yogurt heaping
  • 3 tbsp rainbow sprinkles

Rainbow Sherbet

  • 1 ½ cups heavy cream
  • 1 ½ cups milk I used 2%
  • 1 ½ granulated sugar
  • ¼ tsp salt
  • 1 tsp vanilla
  • ¾ cup orange juice
  • ½ cup lime juice
  • 320g (1 pint) fresh raspberries
  • green and orange color gel if desired

Whipped Cream Frosting

  • 1 cup heavy cream
  • ½ cup powered sugar sifted
  • ½ tsp vanilla
  • pink color gel
  • 1 cup red currants fridge cold

Instructions
 

For the Funfetti Cake

  • Preheat the oven to 350°F. Grease "6 cake pan and line the base with parchment paper - set a side.
  • Place the butter and sugar in a stand mixer fitted with a whisk attachment. Cream the butter into the sugar until light and fluffy. Add the oil and the egg and mix until a uniform mixture forms, scraping down the sides of the bowl as needed. Remove the whisk attachment and replace it with the paddle.
  • In a medium-sized bowl sift and whisk the flour, baking powder, salt, and baking soda together and set aside. In another bowl, whisk to combine the milk and the Greek yogurt. Add a ⅓ of the flour mixture to the mixing bowl and mix until fully integrated. Add ½ of the milk/yogurt mixture and, once again, mix until fully integrated. Repeat these steps with the remaining flour and milk mixture.
  • Once the batter comes together, remove the bowl from the mixer and fold in the sprinkles. Spoon the batter into the prepared pan and smooth the top with an offset spatula. Bake the cake for 40 minutes or until golden and set in the middle.
  • Let the cake cool in the pan for 10 minutes before inverting onto a wire rack and leaving it to cool completely. Once cool, wrap the cake tightly in plastic wrap and transfer to the fridge to chill.
  • Once the cake is out of the pan, wash and dry the pan and transfer it to the freezer to get it nice and cold.

For the Rainbow Sherbet

  • Pour the milk and cream into a small saucepan. Add the sugar and salt and place over medium-low heat. Heat until the sugar dissolves completely, stirring frequently. Don't let the mixture come to a boil. Transfer the base to a container and refrigerate for a few hours or overnight.
  • Once the base is in the fridge, blitz the raspberries in a food processor and strain them through a fine-mesh strainer. Discard the pulp and seeds and transfer the remaining puree to the fridge. Leave the raspberry puree to chill for a few hours. Strain the orange and lime juices into separate bowls and whisk in gel color, if desired. Transfer the two to the fridge and let chill alongside the base and raspberry puree.
  • Once the base is chilled, pour it into an ice cream maker and churn for 30 minutes or until it resembles soft serve. Divide the base into three resealable containers. Fold the lime juice into one, the orange juice into another, and the raspberry into the final container. Cover the sherbets and place in the freezer to chill for at least an hour, 2 is better.
  • Once the sherbets have chilled, take the sherbets and the cake pan out of the freezer. Line the base of the pan with parchment paper and add one scoop of each sherbet to the pan and top with three more scoops, taking care not to place the same flavor on top of each other. Fill the cake pan with sherbet, leaving an inch and a half of headroom at the top. Using a butter knife, swirl the flavors together but don't get too carried away. You just want to swirl them not fully integrate them. Cover the cake pan and transfer it to the freezer. Let chill for 2 hours.
  • Once the 2 hours have passed, place the funfetti cake on top of the sherbet and lightly press. Cover once again and let chill for at least 4 hours or overnight.

To Assemble

  • Wipe the sides of the cake pan with a warm cloth to free the sherbet from the pan. Once released, peel off the parchment and return to the cake to the freezer for 1 hour.
  • While the cake is chilling, pour the heavy cream, powdered sugar, vanilla, and color gel into the bowl of a stand mixer fitted with a whisk attachment. Whisk until stiff peaks form.
  • Once the hour has passed, transfer the cake to a cake decorating turntable and frost the cake with a thin layer of the whipped cream - a crumb coat. Return the cake to the freezer and freeze for 1 hour. Once the hour has passed, frost the cake with another layer of the whipped cream frosting. Return the cake to the freezer for at least an hour or until ready to serve.
  • When ready to serve, decorate the cake with the red currants and serve immediately.

Notes

** You will need a cake pan with high sides for the sherbet. I highly recommend this pan from Wilton. 
Keyword cake, funfetti, ice cream cake, rainbow sherbet, sprinkles