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Vertical Cake (Lemon & Blueberry)
A stunning vertical cake layered with delicate sponge, tart blueberries, and creamy lemon frosting for an elegant dessert.
★★★★☆
(100 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time1 hr
Bake time12 min
Total time4 hr
Makes8
Ingredients
1
all-purpose flour for dusting pan and confectioners’ sugar for dusting baked cake
2
4 large eggs, at room temperature
3
3/4 cup (150g) granulated sugar
4
1 and 1/2 teaspoons pure vanilla extract
5
2 Tablespoons (30ml) vegetable oil
6
1 cup (125g) all-purpose flour (spooned & leveled)
7
1 teaspoon baking powder
8
1/4 teaspoon salt
9
1 teaspoon cornstarch
10
2 teaspoons warm water
11
1 cup (140g) fresh or frozen blueberries
12
1 Tablespoon lemon juice
13
1 Tablespoon granulated sugar
14
1 and 1/2 cups (360ml) heavy cream
15
3 Tablespoons (20g) confectioners’ sugar
16
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
17
4 ounces (113g) full-fat brick cream cheese, softened to room temperature
18
3 cups (360g) confectioners’ sugar
19
2 Tablespoons (30ml) lemon juice
20
1/2 teaspoon pure vanilla extract
21
optional: fresh blueberries for garnish
Ready to bake?
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