Vanilla Cranberry Vertical Layer Cake Recipe

BySimon Carel
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Introduction

This Vanilla Cranberry Vertical Layer Cake is a stunning dessert that combines light vanilla sponge with tart cranberry sauce and creamy frosting. Its unique spiral layers make it perfect for special occasions or impressing guests.

A round rolled cake sits on a black slate serving board displaying six visible spiral layers of light golden sponge cake alternating with white cream and bright red berry jam. The top layer is decorated with dollops of white cream and scattered shiny red berries concentrated near one side. The cake's light golden sides show its soft texture. Around it, there are loose red berries on a white marbled surface, with some blurred white plates and cutlery in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 5 eggs, separated
  • 1/2 cup (100g) sugar, divided
  • 1 tsp (5g) vanilla extract
  • 1 tsp (5g) vegetable oil
  • 2/3 cup (80g) all-purpose flour
  • 1/4 tsp (1g) baking powder
  • 1/4 tsp (1g) salt
  • 1 pound (500g) cranberries, fresh or frozen
  • 1/2 cup (100g) sugar
  • 2 tbsp (30ml) lemon juice
  • 1/3 cup (80ml) water
  • 2 tbsp (30g) sugar
  • 1/2 tsp (3g) vanilla extract
  • 10 oz (300g) cream cheese, at room temperature
  • 1/2 cup (60g) powdered sugar
  • 1¼ cup (300g) whipping cream (35% fat), chilled
  • 1 tsp (5g) vanilla extract
  • Whipping cream, for decorating
  • Sugar-coated cranberries or red currants, for garnish

Instructions

  1. Step 1: Preheat the oven to 350°F (180°C). Grease and line a 12×16 inch (30×40 cm) baking sheet with parchment paper.
  2. Step 2: Separate the egg whites from the yolks. In a bowl, combine the yolks with 1/4 cup (50g) sugar and 1 tsp vanilla extract. Mix until creamy.
  3. Step 3: Add the flour and baking powder to the yolk mixture and whisk to combine.
  4. Step 4: In a separate bowl, add the salt to the egg whites and whisk until foamy. Gradually add 1/4 cup (50g) sugar and continue whipping until stiff peaks form.
  5. Step 5: Gently fold the egg whites into the yolk mixture in batches, being careful to keep the batter light and airy.
  6. Step 6: Pour the batter into the prepared baking sheet and spread evenly. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
  7. Step 7: To prepare the cranberry sauce, combine cranberries, 1/2 cup (100g) sugar, and lemon juice in a saucepan. Bring to a boil, stirring constantly, then simmer for 10-15 minutes until thickened.
  8. Step 8: Strain the sauce to remove skins and seeds. Set aside to cool.
  9. Step 9: For the sugar syrup, combine water and 2 tbsp (30g) sugar in a saucepan. Boil for 3 minutes, add 1/2 tsp vanilla extract, then set aside to cool.
  10. Step 10: Make the cream cheese frosting by beating cream cheese, powdered sugar, and vanilla extract in a bowl until smooth.
  11. Step 11: Add the chilled whipping cream and continue mixing until stiff peaks form.
  12. Step 12: Invert the cooled sponge cake onto a baking sheet and carefully remove the parchment paper. Brush the cake with the vanilla syrup.
  13. Step 13: Spread the cooled cranberry sauce evenly over the sponge. Freeze for 20 minutes to set.
  14. Step 14: Spread the cream cheese frosting over the cranberry layer. Freeze another 20 minutes for easier handling.
  15. Step 15: Trim the edges of the cake to create neat lines, then cut into 6 long strips about 2 inches (5 cm) wide.
  16. Step 16: Roll up the first strip and place it upright on a serving plate. Wrap the next strip around it to form a spiral. Repeat with the remaining strips.
  17. Step 17: Use a knife to smooth the top and reveal the layers. Refrigerate for 2 hours or overnight to set.
  18. Step 18: Before serving, pipe whipped cream on top and garnish with sugar-coated cranberries or red currants.

Tips & Variations

  • Use fresh cranberries for a brighter flavor or frozen if fresh are unavailable.
  • For extra moisture, brush the sponge cake with a flavored liqueur instead of vanilla syrup.
  • Substitute cream cheese frosting with mascarpone or stabilized whipped cream for a lighter finish.
  • Add orange zest to the cranberry sauce for a citrus twist.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 15-20 minutes for the best texture. The cake can also be frozen before assembly for the sponge and cranberry sauce separately.

How to Serve

A round roll cake with multiple layers spiraling from the center outward, showing a light beige sponge cake alternating with a thin layer of deep red jam and a white cream layer. On top, there are white cream swirls placed near the outer edge with small clusters of bright red berries scattered around and on the cream dollops. The cake is set on a white marbled surface and rests on a round black slate serving board. In the background, there are blurred details of more white plates stacked on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sponge cake ahead of time?

Yes, bake the sponge cake up to two days in advance. Wrap it tightly in plastic wrap and store at room temperature. Assemble the cake when ready.

What can I use instead of cream cheese for the frosting?

You can substitute cream cheese with mascarpone or a whipped cream-based frosting if you prefer a lighter taste. Just ensure it is well chilled for easy spreading.

Print
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Vanilla Cranberry Vertical Layer Cake Recipe

★★★★★

4.7 from 79 reviews
  • Author: Simon
  • Total Time: 3 hours (including chilling and assembly)
  • Yield: 6 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A beautifully layered Vanilla Cranberry Vertical Layer Cake featuring a light and airy vanilla sponge cake, tangy homemade cranberry sauce, and a smooth cream cheese frosting. This elegant dessert is assembled vertically into a spiral, creating stunning visual layers perfect for festive occasions or special gatherings.

Ingredients

Scale

Vanilla Sponge Cake

  • 5 eggs, separated
  • 1/2 cup (100g) sugar, divided
  • 1 tsp (5g) vanilla extract
  • 1 tsp (5g) vegetable oil
  • 2/3 cup (80g) all-purpose flour
  • 1/4 tsp (1g) baking powder
  • 1/4 tsp (1g) salt

Cranberry Sauce

  • 1 pound (500g) cranberries, fresh or frozen
  • 1/2 cup (100g) sugar
  • 2 tbsp (30ml) lemon juice

Sugar Syrup

  • 1/3 cup (80ml) water
  • 2 tbsp (30g) sugar
  • 1/2 tsp (3g) vanilla extract

Cream Cheese Frosting

  • 10 oz (300g) cream cheese, at room temperature
  • 1/2 cup (60g) powdered sugar
  • 1 1/4 cup (300g) whipping cream (35% fat), chilled
  • 1 tsp (5g) vanilla extract

Decoration

  • Whipped cream
  • Sugar-coated cranberries or red currants

Instructions

  1. Prepare the vanilla sponge cake: Preheat the oven to 350°F (180°C). Grease and line a 12×16 inch (30×40 cm) baking sheet with parchment paper. Separate the egg whites from the yolks.
  2. Mix yolks: Add 1/4 cup (50g) sugar and vanilla extract to the egg yolks and mix until creamy. Add flour and baking powder to the yolk mixture. Whisk to combine.
  3. Whip egg whites: Add salt to the egg whites and whip until foamy. Gradually add the remaining 1/4 cup (50g) sugar, continuing to whip until stiff peaks form.
  4. Combine mixtures: Gently and gradually fold the whipped egg whites into the yolk mixture to maintain the airy texture.
  5. Bake the cake: Pour the batter into the prepared baking sheet and spread evenly. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
  6. Prepare cranberry sauce: In a saucepan, combine cranberries, sugar, and lemon juice. Bring to a boil while stirring constantly. Simmer for 10-15 minutes until thickened. Sieve to remove skins and seeds, then set aside to cool.
  7. Make sugar syrup: In a separate saucepan, boil water and sugar for 3 minutes. Remove from heat, add vanilla extract, and allow to cool.
  8. Prepare cream cheese frosting: In a large bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Add chilled whipping cream and continue mixing until stiff peaks form.
  9. Assemble the cake: Invert the sponge cake onto a large baking sheet and remove the parchment paper. Brush the cake surface with vanilla syrup. Spread the cooled cranberry sauce evenly over the cake and freeze for 20 minutes.
  10. Add frosting layer: Spread the cream cheese frosting over the cranberry sauce layer. Freeze for an additional 20 minutes to firm up for handling.
  11. Trim and cut: Trim edges for neatness. Cut the cake into six long strips approximately 2 inches (5 cm) wide.
  12. Roll cake strips: Roll up the first strip and place it upright on your serving plate. Wrap the remaining strips around the first in a spiral formation until all strips are used.
  13. Finish assembly: Smooth the top with a knife to reveal the vertical layers. Refrigerate the cake for about 2 hours or overnight to set.
  14. Decorate: Before serving, pipe whipped cream on top and garnish with sugar-coated cranberries or red currants for an elegant finish.

Notes

  • Use fresh or frozen cranberries for the sauce; frozen should be thawed before cooking.
  • Freezing between layers helps to set them firmly, making assembly easier.
  • Chill the whipping cream before whipping to ensure stiff peaks.
  • The cake is best served chilled and can be refrigerated overnight.
  • Sugar-coated cranberries or red currants add a festive touch to the decoration.
  • When folding egg whites into yolks, do so gently to retain airiness and light texture.
  • If you don’t have sugar-coated cranberries or red currants, fresh cranberries dusted with powdered sugar can be a good substitute.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: vanilla cake, cranberry dessert, layered cake, cream cheese frosting, holiday cake, festive dessert, autumn cake, whipped cream, sponge cake

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