Assembled with vanilla sponge cake, lemon blueberry swirl whipped cream, and lemon cream cheese buttercream, this vertical cake is a beautiful masterpiece. It’s soft and light with bright refreshing flavors and an impressive aesthetic. For recipe success, follow the recipe and video tutorial closely.
Assembled with vanilla sponge cake, lemon blueberry swirl whipped cream, and lemon cream cheese buttercream, this vertical cake screams celebration. It’s soft and light with bright refreshing flavors and an impressive aesthetic. Who can resist?
You’ve been requesting a challenging dessert recipe and after 6 failed vertical cakes and 12 total recipe tests, I admit that this one is tough! But I’m happy to share my recipe fails and successes with you so you can get the recipe right on the first try. I know you can do this and will be proud to check this baking bucket list recipe off your list!
What is a Vertical Cake?
Our eyes are used to seeing horizontal layer cakes, so when you first cut into a vertical layer cake, you’re instantly impressed. They’re ALWAYS a crowdpleaser! But what are they and how can we make one?
Vertical cake is just that: a cake with vertical layers. Instead of stacked layers like traditional layer cakes, vertical cakes are actually made with a cake spiral. When you cut into the cake, that spiral displays as vertical layers. You assemble the cake spiral with a sponge sheet cake. Roll the sponge cake into a cake roll when it comes out of the oven. Once cool, unroll it, cut it into 3 long strips, then top each with whipped cream. Roll the strips up, connecting the end of the first rolled strip with the next. Turn the cake upright and decorate with frosting as you would any other layer cake.
There’s a few more steps along the way, but that’s the basic rundown!
Video Tutorial: Vertical Cake
Before we get into the nitty gritty, let’s watch this vertical cake come together:
Tools You Need:
- Electric Stand Mixer or Hand Mixer
- Sieve Set
- Half Sheet Baking Pan
- Cake Decorating Turntable (optional, but helpful for decorating)
- Offset Spatula (optional, but helpful for decorating)
- Bench Scraper (optional, but helpful for decorating)
How to Make a Sturdy Sponge Cake
A successful vertical cake must begin with a sturdy sponge cake. This is where all 6 previous recipe tests went horribly wrong. I tried separating the eggs, cake flour, all-purpose flour, baking powder, no baking powder, deflating the batter, creaming the butter, melting the butter, no butter… honestly I could keep going on about all the mistakes I made. If the sponge cake is too fragile, the vertical cake will collapse. If the sponge cake is too firm, it won’t roll up. Take it from me– follow this sponge cake recipe to the letter.
- Beat eggs until pale yellow and relatively thick. (Use 4 whole eggs.)
- Slowly add sugar, vanilla extract, and a touch of oil. Butter dried out this cake.
- Whisk all-purpose flour, baking powder, and salt together. In 2-3 additions, sift the dry ingredients over the wet ingredients, stirring lightly to combine after each addition. This sponge cake batter is very light and airy, so be careful not to deflate it.
- Grease a 12×17-inch cake pan, line with parchment paper, grease the parchment paper, then dust with flour. We need an extremely nonstick surface for this cake. While we use a rectangular piece of parchment paper here, this parchment paper rounds for cakes video and post may be helpful to review if you haven’t used parchment paper when baking cakes before.
- Spread cake batter into prepared cake pan. It will be a very thin layer of batter.
- Bake for a short 12 minutes or until the top is set. Do not over-bake.
Forceful mixing will deflate this airy sponge cake batter. Be gentleโit needs volume!
Roll the Cake Up
No time for cooling! When it comes out of the oven, immediately invert the warm cake onto parchment paper or a thin kitchen towel dusted with confectioners’ sugar. Gently roll the cake up with the parchment/towel. Let it cool in the rolled up shape so when itโs time to roll it up with the whipped cream filling, itโs already โfamiliarโ with the rolled up shape.
Lemon Blueberry Swirl Whipped Cream Filling
The lemon blueberry swirl whipped cream combines homemade lemon blueberry sauce and whipped cream. If desired, feel free to use your favorite blueberry (or any flavor) jam to replace the homemade lemon blueberry sauce. The sauce must completely cool before you mix it into the whipped cream, so I recommend making it ahead of time or as the cake cools. You need blueberries, lemon juice, cornstarch, water, and sugar. Cook it on the stove, cool it completely, then fold into lightly sweetened whipped cream. For the whipped cream, you need heavy cream and a touch of confectioners’ sugar.
This whipped cream would be unbelievable with pound cake or sandwiched between choux pastry, too! Or our not-so-sweet whipped frosting would make a great alternate filling for this cake.
How to Assemble a Vertical Cake
Watch the video above for a visual of these steps.
- After the sponge cake cools in the rolled shape, carefully unravel it. The cake may crack a bit as you unroll it, so work slowly. You can see mine has a few cracks.
- Using a very sharp knife or kitchen shears, cut the cake into 3 long strips. The cake is about 11 inches wide (it shrinks when baking and cooling), so each strip is a little over 3.5 inches wide.
- Spread the whipped cream all over the top. It’s easier to neatly cut the strips without the whipped cream on top, so that’s why I recommend cutting before topping.
- Working with 1 strip at a time, gently roll the cake strip back up. Connect the end of the first rolled strip with the next, continuing to roll and wrap.
- You now have 1 large cake spiral. Turn it upright so one of the spiral ends is exposed at the top.
- Chill the shaped vertical cake for at least 45 minutes before decorating.
How Big is This Vertical Cake?
If you think about it, the cake should only be about 3.5 inches tall, right? The strips actually stretch and bulk up as you roll them with the filling! So after you top the cake with cream cheese frosting, the cake ends up being about 5 inches high by about 6 inches wide.
Cream Cheese Buttercream
Just like any layer cake, this lemon blueberry vertical cake needs a frosting decoration. Whip up a simple lemon cream cheese buttercream by combining brick cream cheese, butter, confectioners’ sugar, lemon juice, and vanilla extract. A bench scraper and small offset spatula are handy for decorating. Some of the whipped cream exposed on the top of the cake will mix with the buttercream, creating beautiful random swirls of purple. This cake is gorgeous on both the inside AND outside.
One last step: refrigerate the decorated cake for at least 30 minutes before serving. This prevents the cake from squishing too much when you slice it.
Looks like a regular cake, right?
It’s what’s on the inside that counts. ๐
See Your Vertical Cakes!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. ๐
Print
Vertical Cake (Lemon & Blueberry)
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 4 hours
- Yield: serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This recipe yields one vertical cake, about 5 inches tall and 6 inches wide. For best results, follow the recipe carefully and read through the directions before beginning.
Ingredients
Cake
- all-purpose flour for dusting pan and confectioners’ sugar for dusting baked cake
- 4 large eggs, at room temperature
- 3/4 cup (150g) granulated sugar
- 1 and 1/2 teaspoons pure vanilla extract
- 2 Tablespoons (30ml) vegetable oil
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Blueberry Whipped Cream
- 1 teaspoon cornstarch
- 2 teaspoons warm water
- 1 cup (140g) fresh or frozen blueberries
- 1 Tablespoon lemon juice
- 1 Tablespoon granulated sugar
- 1 and 1/2 cups (360ml) heavy cream
- 3 Tablespoons (20g) confectioners’ sugar
Cream Cheese Buttercream
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 2 Tablespoons (30ml) lemon juice
- 1/2 teaspoon pure vanilla extract
- optional: fresh blueberries for garnish
Instructions
- For best success, follow this recipe closely, be prepared with all of the special tools you need (see recipe notes), and watch the video tutorial in the blog post.
- Preheat oven to 350ยฐF (177ยฐC). Grease a 12ร17-inch baking pan with nonstick spray or butter, line it with parchment paper, grease the parchment paper, then dust with a very light layer of flour. (A sifter helps.) Parchment paper helps the cake seamlessly release from the pan. (If it’s helpful, see this parchment paper rounds for cakes video & post, but note that you’ll use a rectangular piece of parchment paper for this cake.)
- Make the cake: Using a hand mixer or a stand mixer fitted with whisk attachment, beat the eggs in a large bowl on high speed for 5 minutes until pale yellow and relatively thick. Switch the mixer to medium speed and beat in the sugar, vanilla, and oil just until combined, about 1 minute. Set aside.
- Whisk the flour, baking powder, and salt together in a small bowl. In 2 or 3 additions, sift the dry ingredients over the egg mixture, gently folding together after each addition. You do NOT want to deflate the eggs. Make sure there are no pockets of dry ingredients. Batter is thick and airy.
- Spread batter evenly into prepared pan. You’ll really have to stretch the batter out to fit this pan. It will be a thin layer. Tap the whole pan on the counter a few times to pop any air bubbles on top.
- (As the cake bakes, complete step 7.) Bake for 12-13 minutes or until cake is set and the top springs back when lightly poked with your finger. Do not over-bake.
- As the cake bakes, place a piece of parchment paper (a little larger than the cake) or a thin kitchen towel flat on the counter. Using a sifter, dust with a light coating of confectioners’ sugar.
- Roll the cake: Once the cake comes out of the oven, run a thin knife along the edges to help release the cake, then immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Using a sifter, dust surface with a light coating of confectioners’ sugar. Starting with the narrow end, slowly and gently roll the cake up with the parchment/towel. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Place in the refrigerator to speed it up, about 2-3 hours.
- As the cake cools, make the blueberry sauce:ย The blueberry sauce must be completely cool before folding into the whipped cream, so make it ahead of time or when the cake is cooling. Mix the cornstarch and water together in a very small bowl. Set aside. Combine blueberries, lemon juice, and granulated sugar together in a small saucepan over medium-low heat. Stir constantly, bursting the blueberries against the sides of the pan. Once the blueberries have released some liquid, add the cornstarch/water. Turn the heat up to medium. Stir and cook for 3 minutes. Remove from heat and allow to cool completely. Mixture will thicken as it cools. I place it in the refrigerator to cool down quicker.
- Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the whipped cream.
- Make the whipped cream:ย Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream and confectioners’ sugar together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Using a spoon or silicone spatula, gently fold in cooled blueberry sauce. If you want blueberry swirls as pictured, don’t completely combine the two. Only fold together a few times. Place in the refrigerator until ready to use.
- Assemble vertical cake: Slowly and gently unroll the cake. If you notice the cake cracking, unroll slower and gently press the cracked pieces back together. (Some cracks are fine!) Using a very sharp knife or even kitchen shears, cut the cake into 3 long strips. Cake is about 11 inches wide (it shrinks when baking and cooling), so each strip will be a little over 3.5 inches wide. Spread whipped cream evenly on top of each strip. Working with 1 strip at a time, gently roll the cake strip back up, without the parchment/towel this time. Connect the end of the first rolled strip with the next, continuing to roll and wrap the cake up. See video above if you need a visual for this step.
- Turn cake upright on its flattest end and place on a cake turntable for decorating or if you don’t wish to use a cake turntable for decorating, onto a cake stand or serving plate. Refrigerate covered or uncovered for at least 1 hour or freeze covered or uncovered for 45 minutes. Chilling helps ensure the cake holds its delicate shape.
- Make the cream cheese buttercream:ย In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectionersโ sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectionersโ sugar if frosting is too thin, more lemon juice if frosting is too thick, or a pinch of salt if frosting is too sweet.
- Remove cake from the refrigerator or freezer. Spread the frosting all over the top and sides. A bench scraperย andย small offset spatula are handy for decorating. Some of the whipped cream exposed on the top of the cake will mix with the buttercream, creating beautiful random swirls of purple. Garnish with fresh blueberries, if desired. If you decorated the cake on a cake turntable, use a couple thin spatulas (and a helper!) to carefully lift the cake off the turntable and onto a cake stand or server. (Decorating on a cake board is helpful for this, too.)
- Refrigerate for at least 30 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The best way to make the vertical cake ahead of time is to complete the recipe through step 8, letting the rolled up cake chill overnight in the refrigerator before continuing with the recipe. Make the blueberry sauce (step 9) 1 day ahead of time as well. Cover tightly in the refrigerator overnight. You could also complete the recipe through step 13, letting the assembled vertical cake chill in the refrigerator for up to 1 day or freeze for up to 1 month. Cover tightly if chilling/freezing for longer than 1 hour. If frozen, thaw overnight in the refrigerator before continuing with step 14.
- Special Tools (affiliate links): 12×17-inch Baking Pan | Sieve Set | Electric Mixer (Handheld or Stand) |ย Cake Decorating Turntable |ย Offset Spatula |ย Bench Scraper
This recipe was inspired by the beautiful vertical cake by Dan Langan
Reader Comments and Reviews
Could one make this as a chocolate cake?
Hi Bailey! You can try our chocolate cake roll as the sponge for a chocolate version. We havenโt personally tried it, but it should work. Let us know how it goes!
Hear me outโฆ.I want to make an Oreo chocolate vertical cake. Should I make the Swiss roll recipe and fold it up like the vertical cake??
Hi Charlotte, yes! You can try our chocolate cake roll as the sponge for a chocolate version. We havenโt personally tried it, but it should work. Let us know how it goes!
I made this for a gathering and everyone loved it. It was so flavorful with both a tart and sweet flavors. My only issue was trying to cut the cake. It keep squishing down and distorting the vertical stripes of cake snd cream. Any suggestions?
Iโve made this and LOVED it but want to make it again and my mom canโt have the heavy cream. Any suggestions on how to do this with cool whip? Maybe a blasphemy but trying to figure out how to make it work!
Hi Christine, we’re so glad it was a hit! How about a coconut cream whipped cream? There are dairy free coconut whipped cream recipes online that would be a great alternative. Let us know what you try!
Thoughts on using silicone mat instead of parchment?
Hi Jake, we fear silicone won’t roll and release as well as parchment. We recommend sticking with parchment paper if possible.
If I want a larger cake for a crowd, what are your thoughts on doubling the recipe (2 half sheet pans), and frosting/rolling into one large cake. Your thoughts? One by it self would be too little for what I need it for and this will make a beautiful and different presentation. Thanks for the recipe and method. Great idea.
Hi Mike, we haven’t tested a larger version so we’re unsure how well it will hold up, but imagine that it should work okay. If you do decide to try it, please do let us know how it goes!
Question for the vertical cake โฆ. Can you make this cake with chocolate chips and the not so sweet whipped topping ?
Hi Beth, you can definitely use our whipped frosting here. The mini chocolate chips may make it a bit tough to spread and roll, but you can certainly give it a try (or simply place some on the outside layer of the cake after frosting). Please do let us know how this turns out for you!
Would raspberries work well as a substitute for the blueberries?
Hi Patrice, Yes they would. Enjoy!
Very impressive โค๏ธ
I am so making this! You have empowered me to be a better baker!!! I have always loved baking , now I am more interested in every technique you use.
What a blast! This recipe took me the better part of a day to create. It requires a lot of refrigerator time throughout the day. I ended up making the sponge twice. The first time (baked at 350 for 12 minutes) was too cooked to fold, so I made a second a cooked it at 350 for 10.5 minutes. Iโd definitely recommend checking your sponge regularly to make sure you get it out in time. I used jam in the whipped filling; this did save a few minutes. Iโd highly recommend this recipe to anyone wanting to test their skills. Iโll probably make other cake recipes more regularlyโthis one is just so time consumingโbut the final product is lovely!
Same here with the suggested cake baking time. If I attempt this cake again I will reduce the time. Also, I rolled it in parchment paper should I have used a towel instead?
I made this recipe for my dad’s birthday, but I used chocolate ganache and raspberry whipped cream. It turned out great!
I tried to make that cake today, cake base was extreemly easy to make, for frosting im not sure if whipped cream is good enough on its own, might try french butter cream or italian meringue to be little bit more compact when rolling up. It didnt cracked, just got collossal disaster with 3rd roll, its also nice because its not as sweet as classic cakes
Hi Sally, it says 1 cup of flour (125g). Do you mean 250g or 1/2c of flour?
Hi Claire, the measurement is correct. The density of ingredients varies and while 1 cup of some ingredients like semi-liquids and liquids is 250g, the weight of 1 cup of flour is 125g.
Made this while house sitting and shared with the neighbors. Everyone LOVED it and being vertical was quite a novelty! Could I make it using all the same ingredient amounts but a regular layer cake? What size pans would I need?
Hi Sally, here is our lemon blueberry layer cake that weโd recommend. Hope you enjoy it just as much!
Could you do this as a Swiss roll instead of a vertical cake? It looks very similar!
Definitely.
This is such a fun recipe! Everything went well until the roll-up w/filling for me. I rolled my cake layer in parchment, and when it came time to roll it up with the filling it stuck horribly to my parchment paper. This was my first-ever attempt at a rolled-type cake, and it was almost going to be turned into a trifle of sorts, lol. Any ideas why it wouldโve stuck so badly? But again – Iโd eat this no matter what it looked like, itโs delicious! Thank you for the fun challenge that is this cake!
Hi Tracey! Parchment should be non-stick. Make sure you aren’t using wax paper, or something else. Glad you enjoyed this cake recipe anyway!
Thanks for the reply Trina! Nope, not using waxed paper, was parchment and I must say the sticking issue surprised the heck out of me! I use the KAF parchment and have never had issues so I was thoroughly stumped!!
Thanks for all your great recipes. I’ve had a go at a great many, and made this vertical stripe cake a while back. It was delicious, although I did make it with blackcurrants instead so adjusted the sweetness. Now I’d like to make a chocolate version. Do you have any suggestions as to which of your chocolate sponge cake recipes I could use and whether I’d need to double or triple the ingredients.
Hi Cheryl, You can try our chocolate cake roll as the sponge for a chocolate version. We havenโt personally tried it, but it should work. Let us know how it goes!
Question….Can this cake remain cooled in the refrigerator overnight? My Culinary Arts students choose to make this cake for their final baking exam and I want to advise them regarding the timeline for leaving the cake in the refrigerator prior to adding the whipped cream and then the buttercream frosting. Thank you.
Hi Nancy, yes, you can leave the rolled up cake overnight in the refrigerator. See recipe Notes for other make ahead options. Hope it’s a hit!
This recipe was everything! Light and airy and very tasty!!! I made this cake last night when I got off work. I may have to make another one because this one isn’t gonna make it until Mother’s Day!–lol How do I attach pictures of my cake to show you how it turned out?
Hi Virginia, we’re so glad you enjoyed the cake! If you wish, feel free to share your photos with us at sally@sallysbakingaddiction.comโwe always love to hear from readers!