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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

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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Find it online: https://kitchenofsimon.com/vanilla-cranberry-vertical-layer-cake-recipe/