Red, White & Blue Ice Cream Rainbow Cake

A Cool and Sweet Treat

GMA Recipes Dessert
Difficulty: Moderate
Cook Time: min

Enjoy views of the city while you take a bite of this refreshing, sweet cake at the Kimberly Hotel. The cake is layered with homemade fruit sorbets that offer a tart contrast to the white chocolate. Serve with a side of fresh berries.


  • For the cake:
  • 1 ½ stick soft butter
  • 1 ¾ cups sugar
  • 1/3 cup melted white chocolate
  • 4 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ cup buttermilk
  • ½ cup whole milk
  • 1 teaspoon vanilla
  • 1/8 teaspoon almond extract
  • For the coconut sorbet:
  • 3 cans of coconut milk
  • 2 cups of milk
  • 1 ¾ cups of sugar
  • 1 teaspoon salt
  • ½ cup toasted coconut
  • For the cherry/blueberry sorbet:
  • ¾ cup water
  • ¾ cup sugar
  • 1 teaspoon salt
  • 2 cups of Fruit Puree (Blueberry or Cherry)
  • Cooking Directions

    For the cake:

    Cream the butter and sugar for 3 minutes. Slowly add the melted (but not hot) white chocolate. Add in the eggs one at a time.

    Sift together all the dry ingredients. Alternate adding the dry and the wet ingredients in 3 additions.

    Cook in 350 oven till slightly golden brown.

    For the coconut sorbet:

    Bring liquids and sugar to a simmer- add the coconut and let steep for 10 minutes. Strain and cool. Freeze in Ice Cream machine.

    For the cherry/blueberry sorbet:

    Boil water, sugar and salt- cool and add fruit puree. Freeze in Ice Cream machine

    Sorbet Making Tip: before freezing in Ice Cream Machine, put an egg in the base. If the egg floats with 1/4 of the egg showing, your base is perfect. If it sinks, add a little honey or corn syrup.

    Recipe courtesy The Kimberly.

    Recipe Summary

    Main Ingredients: butter, sugar, vanilla, almond extract

    Course: Dessert

    More Info: Kid Friendly

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