Vanilla Cranberry Vertical Layer Cake

This Vanilla Cranberry Vertical Layer Cake is one of the most impressive cakes for the fall and winter season. Soft vanilla sponge wrapped around a swirl of tangy cranberry sauce and light cream cheese frosting makes it truly eye-catching and irresistibly inviting. When I slice it, the vertical layers inside always feel like a little festive surprise.

I love how light and refreshing it is, perfect for cranberry season, which I look forward to every year. On top, a few simple piped whipped cream flowers and sugar-coated red currants give just a hint of sparkle, nothing fussy,  just enough to make it feel special.

It’s the kind of cake that’s comforting and a little rustic, yet elegant enough to share at holiday gatherings. Every time I make it, I’m reminded how much cranberries bring desserts to life with their vibrant, tangy flavor. This cake feels like a little homemade celebration in every slice, and I love sharing it with family and friends.

How to make Vanilla Cranberry Vertical Layer Cake

Begin with preparing 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, then set aside.

Separate the egg whites from the yolks. In a medium bowl, whisk the yolks with ¼ cup (50 g) sugar and vanilla extract until pale and creamy. Add the flour and baking powder, and gently mix until smooth.

Add a pinch of salt to the egg whites. Beat until foamy, then gradually add the remaining ¼ cup (50 g) sugar, continuing to whip until stiff peaks form. Carefully and gradually fold the whipped egg whites into the yolk mixture, keeping as much air in the batter as possible.

Pour the batter into the prepared baking sheet, spreading it evenly to the edges. Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool completely.

Prepare the cranberry sauce. In a small saucepan, combine cranberries, sugar, and lemon juice. Bring to a boil over medium heat, stirring constantly, then reduce the heat and simmer for 10-15 minutes until the mixture thickens slightly.
Press the sauce through a sieve to remove skins and seeds, then let it cool completely before using.

Prepare the sugar syrup. In a small saucepan, combine water and sugar. Bring to a boil and cook for 3 minutes.
Remove from the heat, stir in vanilla extract, and allow to cool.

Prepare the cream cheese frosting. In a large mixing bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy. Pour in the whipping cream and continue beating until the mixture forms stiff peaks.

How to assemble the cake

Gently invert the sponge cake onto a clean baking sheet and remove the parchment paper. Brush the surface with the vanilla syrup.

Spread the cranberry sauce evenly over the cake, then place it in the freezer for 20 minutes to firm up slightly.

Next, spread the cream cheese frosting evenly over the cranberry layer. Freeze again for another 20 minutes to make rolling easier.

Once chilled, trim the edges for neat sides, then cut the cake into 6 long strips, each about 2 inches (5 cm) wide.

Roll up the first strip and stand it upright on a serving plate. Wrap the next strip around it to form a spiral, continuing with the remaining strips until the entire cake is assembled.

Use a knife to smooth the top and reveal the layers. Refrigerate for about 2 hours or overnight to allow the cake to set.

Finally, pipe whipped cream decoratively on top and garnish with sugar-coated cranberries or red currants.

I really hope you’ll give this Vanilla Cranberry Vertical Layer Cake a try. It’s not the easiest cake to make, but it’s so rewarding, light, flavorful, and absolutely worth the effort. If you do, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.

Other cranberry desserts you may like to try

If you like cranberries you may like to try this rich White Chocolate and Cranberry Tart filled with tangy cranberry sauce and white chocolate ganache. It is elegant, festive, and perfect for the holiday season.

This White Chocolate Cranberry Orange Layer Cake consists of soft cake layers with white chocolate frosting and cranberry orange sauce. It is bright, festive, and full of flavor.

This Easy Chocolate Cranberry Mousse Cake is made with a cocoa brownie topped with a tart cranberry mousse. Simple to make, creamy, and irresistibly festive.

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