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.
- 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 (spoon & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Blueberry Whipped Cream
- 1 teaspoon cornstarch
- 2 teaspoons warm water
- 1 cup (190g) 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 (115g) unsalted butter, softened to room temperature
- 4 ounces (112g) block full-fat 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
- 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 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper. Spray or grease the parchment paper, then dust with a very light layer of flour. (A sifter helps.)
- 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: 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: 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 rubber 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: In a large bowl using a hand-held 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 confectioners’ sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ 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 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. 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.
- 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: KitchenAid Stand Mixer, Sieve Set, Half Sheet Baking Pan, Cake Decorating Turntable, Offset Spatula, Bench Scraper
This recipe was inspired by the beautiful vertical cake by Dan Langan
Keywords: layer cake, lemon, blueberry