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 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 gentle—it 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 it’s time to roll it up with the whipped cream filling, it’s already “familiar” 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. 🙂
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. 🙂
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 350°F (177°C). Grease a 12×17 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: 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 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 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.
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): Half Sheet Baking Pan | Sieve Set | Electric Mixer (Handheld or Stand) | Cake Decorating Turntable | Offset Spatula | Bench Scraper
This recipe was inspired by the beautiful vertical cake by Dan Langan
Live all your recipes. Going to make this one today, if I did 1.5 ingredients could I use a 15×21 pan?
Hi Mark, We have not tested that size pan for this cake. You can use our guide to cake pan sizes and conversions to calculate exactly how much batter you would need. Obviously the dimensions of your assembled cake will be different. Let us know if you give it a try!
I am not a baker! I have never made from a cake from scratch before. I made it exactly to the recipe. Your instructions and the video was perfect. I made this for my future daughter-in-laws birthday. She loved it and it was just perfect for the occasion. I look forward to learning more from you. Thank You for taking the time to post and do the videos!
We’re so happy to hear that this vertical cake recipe was a hit for you, Tricia! Thank you for giving our recipe a try 🙂
Hi! If I were to use jam instead of the blueberry sauce, how much should I use? Thanks!
Hi Jessie, 3 heaping Tablespoons should be plenty.
Hi Sally!
I would really like to use your cake recipe to do a lemon roll cake. What should I add to it to make it lemony?
Thank you!
Hi Emilie! I would add 1 Tablespoon of lemon juice to the batter along with 1 Tablespoon of lemon zest (that’s a lot of zest, I know!). I don’t think the 1 Tbsp of lemon juice will negatively affect the cake’s texture. I have NOT tested this, but this is where I would start.
I actually made it for the first time and right away added 1 tablespoon of lemon juice (but no zest) and it was great. Next time I make it (and there will be a next time ☺, I will add zest!
Wonderful cake and beautiful new website!
I wanted to update you on the results of our county fair. I won Best of Show in the cakes division for the Vertical Layers Cake! I took your advice and made the newer recipe for whipped cream frosting and folded in the blueberries. Also won a blue ribbon for the coconut cheesecake brownies! Thanks for making us rock stars in the kitchen!
Congratulations, Tamara! How exciting. Thank you for sharing your good news!
Hi Sally!
I’ve made this cake before and it turned out great. I would like to make it again and enter it in our county fair. I have to have it entered by 8:00p.m. but it won’t be judged until the next day. Do you think think the whipped filling would stand up okay? I thought about turning it in while frozen. Maybe I should fill it with something different? I appreciate any advice on this.
Hi Tamara, This would be such a fun cake for the fair. If you don’t know what temperature they are storing the cake, you might want to try something more stable. You can try a buttercream frosting or something a little lighter like a swiss meringue buttercream or even our newer recipe for whipped cream frosting and fold in blueberries instead of oreos. There are lots of options! Have fun and good luck!
A few questions:
I want to use Strawberries instead of Blueberries, would I change anything else in the sauce? Is there more of a difference if I use frozen Strawberries?
Can I skip the frosting on the outside and just coat the cake with more whipped cream?
Also, has anyone tried refrigerating the assembled cake for a full day? Or has anyone frozen it fully assembled? I’m nervous about the texture changing especially since I’ll be using non dairy whipped cream
Hi Esther, we can’t see why strawberries wouldn’t work — many readers have reported success doing so! You can also skip the frosting and coat the cake with more whipped cream if desired. No problem keeping the assembled cake in the fridge for up to five days. Just make sure it is covered so that it does not dry out. See recipe notes for freezing details. Hope this helps!
I am so excited to try this!!!!!!!!!!!!!!
Hi Sally, do you have a chocolate version of this cake? If so, I would like to use whipped chocolate ganache as the filling. Would this work, and could I just add cocoa powder or melted chocolate to the batter?
Hi Mhaire, You can try our chocolate cake roll as the sponge. We haven’t personally tried it, but it should work.
The cake out of the oven turned out gooey and sticky 🙁 I tossed it. I baked it for 13 mins on the middle rack of the oven. Any idea what might have gone wrong? I am going to attempt it again but your feedback might help with second time! I have baked your Yule log before and that came out perfect!
Hi Aishwarya, it sounds like your cake could have benefited from a couple more minutes in the oven. An easy fix for next time!
Oh I did think so but I was too afraid to over-bake! Well I did re-attempt and it did not fall apart. I’ll un-roll in tomorrow and see how it goes. Fingers crossed! Thank you 🙂
Loved the cake! It came out delicious and gorgeous!
I have a question- I wanted to make the cake only since I need a non-dairy sheet cake recipe.
If I want it to be taller, can I just double the recipe? Or will it affect the texture?
Thank you!
Hi Chava, So glad you tried and loved it! The texture will change when you increase the volume. It’s not something we’ve tested, but that’s usually the case with sponge cakes. Let us know if you test it!
Delicious and so fun!
Hi Sally,
I was wondering if it was also okay to make the buttercream frosting the night before? I was looking at the making ahead section and it looks like you said to do through step 13 then continue with step 14 (the frosting) so I wanted to make sure the frosting won’t get messed up leaving it refrigerated over night. Thanks & Smiles!
Hi Kimberly, You can make the buttercream and then covered tightly you can store it for up to 1 week in the refrigerator. You may need to give it a stir to smooth it back out before frosting your cake.
Would this sponge cake recipe go well in a trifle with whipped cream and strawberries?
We don’t see why not! This brown butter pound cake would also be excellent.
Hi Sally, can I use the whipped cream recipe without the blueberries? My guy doesn’t like fruit in his cakes. Would I just use heavy cream and confectioners sugar or would I need to stabilize the whipped cream?
Hi Maria! You can leave out the blueberry completely. The whipped cream will be just fine as is, especially since you are refrigerating the cake. I recommend adding 1 teaspoon of vanilla or even some lemon zest for extra flavor– add with the confectioners’ sugar.
This looks great. I’m interested in making the blueberry whipped cream–would it yield enough to cover a 9″ round cake? Thanks.
Hi Colleen, it depends how tall the 9 inch cake is. This will be plenty to frost a 1 or 2 layer cake.
This blueberry whipped cream is delicious. I made your lemon cake (also great) as a 2 layer and used the blueberry whipped cream as frosting. It was enough to top each layer; if I had wanted to cover the sides too, I would have needed more. Thanks for the recipes, everyone was delighted to eat it!
Delicious and really fun to make! There was more filling than I had expected and the perfect amount of buttercream. I’m not sure how SBA team was able to get such a good picture of a perfect slice because my slices did not turn out quite as pretty! I’m not great at cutting cakes. But still beautiful.
Hi, I want to know if I can use this recipe for cupcakes. I checked out your other vanilla cake recipe and I don’t have one or two (major) ingredients. I found this one and I just thought I could use it too. Thank you
We haven’t tested this sponge cake recipe as cupcakes so I can’t say for sure. It shouldn’t be an issue. Let us know if you test anything!
Thank you. Will do when I try it out, fingers crossed
So, I’ve tried it. I tripled the recipe and got 28 cupcakes. I wanted them to be as even as possible, so I used 1/3 cup for all the cupcakes. I baked them for about 18 minutes, I couldn’t get the temperature ( I use a gas oven and I don’t have an oven thermometer)
Can I make this in advance and freeze or refridgerate it? or will it become stale?
Hi CM, See the Make Ahead & Freezing Instructions in the recipe notes for details.
Hi Sally! I was just wondering if this would still work if you poured the batter in regular circular pans to make a horizontal cake? By the way, I love this recipe!
Hi Tricia, I don’t see why not. How many thin round layers you get would depend on the size pan you use and I’m unsure of the exact bake time needed. For a larger cake, I would recommend this Lemon Blueberry Layer Cake.
Could Swiss meringue frosting be used instead of the whipped cream frosting?
And extra light filling, like whipped cream, is ideal but I can’t see why Swiss meringue buttercream wouldn’t work.
Looks delicious Sally!
Question;
If you wanted a taller cake, could you cut the sponge in half? It would be taller and a bit skinnier.
Thanks Anne! Yes, you could simply cut it in half instead of the 3 strips.
Hi Sally,
Would this sponge cake recipe work for cupcakes? If so how long would they have to bake?
Hi KAtie, I haven’t tested this sponge cake recipe as cupcakes so I can’t say for sure. Shouldn’t be an issue. Let me know if you test anything.
Miss Sally:
I made this cake for my wife, Bianca, and me tonight. When you consider that I am gone for 2-3 months at a time, and make only ONE cake every 3-4 months: I am relatively happy with the results. It is currently 11:26 PM, and the cake will set up in the fridge overnight. Bianca had a chance to taste the whipped cream AND the frosting. She said that if the result was as good as the parts; good job. I do, however, think she MIGHT be a BIT biased. Thank you. Dave
We made this over the weekend and it was AMAZING. Literally so good. My mom said it was possibly the best cake that she’s ever had. The lemon cream cheese buttercream is delicious, but we were wondering if we could make the cake even more lemon-y by making the sponge cake lemon flavored as well. Do you think this would work? Do you have recipe for a lemon sponge cake? Or would it be possible to add lemon to this sponge cake without ruining the sturdy texture?
I’m thrilled that you and your mom enjoyed this so much, Meg! You can try replacing half teaspoon of the vanilla extract with lemon juice and adding some lemon zest. Let me know if you try it!
Would it be possible to double the recipe and then just keep wrapping around the outside to make it even bigger?
You can make two separate batches of batter to bake in separate pans. Since the cake isn’t getting taller, just wider, it shouldn’t be an issue.
wondering if I could use this to make a thin layered layer cake instead of the rolled cake? like using 6 inch round cake pans and making like 4-5 layers? I only ask this because I wanted to make a blueberry and lemon cake and saw this recipe before I saw the recipe for the regular blue berry and lemon layer cake and now I don’t have all the ingredients that I need lol…let me know if this will work
Yes, you could bake this as several smaller 6 inch layers. I’m unsure of what the bake time would be.
My 14 year old daughter made this cake and it was fabulous. My only complaint was that the cake wasn’t big enough for seconds! I would like to recreate this cake but for a larger crowd. Instead of rolling the sponge, I’m planning to just half the cake and make flat layers, 4 layers so two batches of batter. Do you have any tips or do you think this could be a bad ide?
I’m so glad it was a hit! For a larger cake, I would recommend my Lemon Blueberry Layer Cake.
Hi Sally, i baked this cake for my husband’s bday. With all the details you have given it was so easy. But rated 4 since it was a little too eggy taste for my liking. But if ever i need a vertical cake, i will blindly follow this. Thank you for all the trials and errors,so that I could bake him a wonderful cake.