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This light and refreshing Rainbow Sherbet Cake Roll will be the highlight of any spring or summer celebration. The colors and fun spiral makes this easy on the eyes……and with just two ingredients, it’s also easy on the wallet! 😉

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A close up view of a slice of Rainbow Sherbet Cake Roll on a white plate.

It’s FINALLY here……the first day of Spring!!! And even better, it actually kinda feels like it in central Iowa – hallelujah! I’m beyond sick of treadmill runs and am loving being able to run outside without worrying about slipping on the snow. Don’t let me fool you….I’m not the best runner out there – far from it. I rarely go over 2-3 miles…basically just enough to make sure I hit that 10,000 steps on the FitBit. Actually I’m usually around 9,500 steps at bedtime, so I’ll pace around until I feel the wristband buzz. Is that weird? Nah, totally normal.

Even more-so, I’m soooo excited to have McKinley playing outside again. Our poor girl has been sick on and off for what seems like forever, and I’m blaming it on being cooped up inside…..and being around slobbery, boogery kids at daycare. But either way, surely some fresh air and playing outside will help!! (If that’s incorrect, don’t tell me. No need to burst my bubble on this beautiful hump day!)

Alright, so speaking of spring and warm weather, I’ve got the most picturesque spring/summer dessert for you today…. this Rainbow Sherbet Cake Roll. Just take a look at it – it’s like happiness on a plate! The inspiration for this recipe comes from the chocolate cake roll my Grandma Virginia makes for family gatherings. I used the same concept but wanted something light, bright, and colorful – something perfect for spring and Easter holiday gatherings. This Rainbow Sherbet Cake Roll fits the bill to a tee.

All you need for this dessert is two ingredients – angel food cake mix and rainbow sherbet. And really, it’s not a difficult dessert. It may look like it is, but as long as you take your time and read through the instructions, it’s not so bad. I’ve got faith in you – you’ve got this!

A close up, straight on view of a slice of Rainbow Sherbet Cake Roll.

Rainbow Sherbet Cake Roll

Author: Kelsey
This light, fruity, and refreshing dessert is the perfect way to welcome Spring!  


  • 1 box angel food cake mix
  • 1 c powdered sugar
  • 3 c rainbow sherbet


  • 1. Preheat the oven to 350 F.
    2. Line the bottom of a jelly roll pan with parchment paper or a silicon baking mat.  
    3. Mix the angel food cake batter according to the box’s instructions and pour into the jelly roll pan.
    4. Bake for 25 minutes or until the cake is set.
    5. Remove the cake from the oven and let cool on the countertop for two minutes (and no longer).  While cooling, quickly lay out a large kitchen towel on a flat surface and spread the powdered sugar over the towel.
    6. Take a knife and go around the outside of the cake to make sure it will not stick.  Then, turn the cake onto the towel and remove the pan and parchment paper.
    7. Using the towel, gently roll up the cake (and towel) into a spiral and let cool for 30-60 minutes.
    8. Slowly unroll the cake and remove the towel.  
    9. Scoop the sherbet onto the cake and let it soften for 5-10 minutes before using a knife to spread the sherbet evenly over the cake.
    10. Roll the cake back up gently and wrap in plastic wrap.  Freeze for at least 6 hours or until ready to serve.
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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  1. Which way do you roll it? From short side or long side?

    1. Ah good question! Roll it from the short side. Either would work fine, but rolling it from the short side will give you a wider roll and therefore give a better-looking swirl! 🙂 I hope that makes sense!