Best Orange Sherbet Cake Recipes

Orange Sherbet Ice Cream Cake with Sugar Cookies and Lemon Whipped Cream Frosting image

Provided by Food Network Kitchen

Time 4h30m

Yield 8

Number Of Ingredients 10

Unsalted butter, for the pan
8 to 10 sugar cookies
1/2 cup marshmallow creme
1 quart orange sherbet, softened
1 quart vanilla frozen yogurt, softened
2 cups heavy cream
3 tablespoons lemon curd
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 cup toasted sliced almonds

Steps:

Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
Cover the bottom of the prepared pan with the sugar cookies. Spread the marshmallow creme on top of the cookies. Scoop the sherbet and frozen yogurt onto the marshmallow layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
Frost the top and sides of the cake with the lemon whipped cream frosting and sprinkle with the almonds. If the cake begins to get too soft, put it back into the freezer for a few minutes.
Freeze another 1 1/2 to 2 hours or up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

Orange Sherbet Bundt Cake image

Provided by SK H

Time 1h10m

Number Of Ingredients 14

2 c flour
1 1/2 c sugar
1 tsp baking powder
1/2 tsp salt
3 eggs
1 stick butter
1 tsp vanilla
1 c melted orange sherbet
1/2 orange with peel/remove core/ process in a food processer.
1/2 c instant vanilla pudding or 1 small box
1 c crushed walnuts(optional)
GLAZE
1 c powdered sugar
3 Tbsp orange sherbet melted

Steps:

1. Preheat oven to 350 degrees. In a small bowl, whisk together flour, dry pudding mix, baking powder and salt; set aside. Measure out sherbet and set aside.
2. Place sugar and butter in mixer bowl and beat until well combined. Add eggs, one at a time, blending well after each addition. Turn the mixer speed down to low and add vanilla extract and orange.
3. Add the flour mixture and the sherbet alternating to the sugar and butter mixture. When it it all combined mix for about 3 minutes on medium speed. Stir in nuts by hand.
4. Put the batter into a bundt pan that has been greased and floured. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let rest for 10 minutes before inverting on to a plate.
5. When the cake is cool mix together the orange sherbet and the powdered sugar and drizzle over cake.

Orange Sherbet Cake image

Provided by Amy Borne

Number Of Ingredients 3

Steps:

1. Pour 12oz of diet soda into the cake mixWhisk for 30 secondsPour into a pan - Bake according to the box.
2. Top with Sugar Free Cool Whip.

ORANGE SHERBET ANGEL FOOD CAKE image

Categories Cake

Number Of Ingredients 6

1 angel food cake, about 9 inches in diameter
1 pt each vanilla ice cream , orange sherbet
1 1/2 cups whipping cream
2 T confectioners' sugar
1 T brandy or dark rum
Sliced fresh strawberries for garnish

Steps:

Slice cake horizontally into three layers. Put one layer onto cake platter. Spread thickly with vanilla ice cream. Top with second cake layer. Spread thickly with orange sherbet. Top with reamaining cake layer. Freeze until solid. Shortly before serving beat the cream with sugar intil soft peaks form. Beat in brandy. Frost top and sides of cake with cream mixture. Garnish with strawberries