Vertical Layer Cake

For the husband’s 32nd birthday I decided to use this reference image from pinterest to create this gorgeous cake.

Image Source: Pinterest
Image Source: Pinterest

Well I was spell-bound at the sheer beauty of this pain staking wonder. My humble attempt is for the person who made this tutorial. It is of so much help.

I have adapted the recipe from this place. She has done such a beautiful job with the cake. It looks perfect.

I made a doodle of the cake to make sure I dont miss out on the elements.

IMG_6309 IMG_6307So here are the elements of the cake:

  • Vanilla Sponge
  • Lemon and Lime cream cheese filling and frosting
  • Chocolate swiss roll cake sheets
  • Chocolate Ganache
  • Decorations

You shall need:

For the Vanilla Sponge-

I close my eyes and used 1/3rd of this recipe

1 cup… Sifted All purpose flour

1.5 tsp… Baking powder

1/8th tsp… Salt

1/3 cup… unsalted butter softened

1/2 cup… Sugar

1 large egg, at room temperature

1 tsp… vanilla essence

1/3 cup… Milk at room temp


  • Pre heat  an oven to 170C
  • In a bowl, cream sugar and butter. Beat until pale
  • Add the egg and beat again.
  • Add the vanilla essence.
  • Sift all the dry ingriedients in a bowl and keep aside.
  • Put half of the dry ingredients and beat in the butter sugar mix.
  • Add half of the milk.
  • Put the rest of the flour and mix.
  • Add the milk and mix well.
  • In a lined tin, pour the batter and bake for 15-20 min until a skewer when inserted in the center comes out clean.
  • Keep it out on the cooling rack for 10 min and then unmould.

For the Chocolate swiss roll cake-

You shall need: I used martha stweart’s recipe (doubled)

1/2 cup… cocoa powder
2/3 cup plus 4 tbsp… All purpose flour
Pinch of salt
6 large whole eggs plus 4 large egg yolks
1 cup ….sugar
8 tablespoons … unsalted butter, melted and cooled completely


  • Pre heat the oven to 200 C and line two cake sheet trays with baking paper.
  • Put a bowl of water to simmer, in a heatproof bowl add the eggs and sugar.
  • Place this bowl on the simmering water (make use it does not touch the water).
  • Using a whisk, amalgamate the sugar and eggs.
  • Keep mixing them until the sugar is dissolved and the egg-sugar mix is warm to touch.
  • Take it off the heat and using a beater, beat it for 4-5 min or until the mix is fluffy and pale.
  • Sift the dry ingredients and fold carefully in the egg sugar mix.
  • Pour the butter slowly at one of the edge and mix it carefully. We dont want to knock all the lovely air out.
  • Divide the batter in the trays equally and bake each tray for 7-8 min or until the cake is springy to touch.
  • Using a tea cloth/kitchen towel, invert the cake on it and peel off the butter sheet carefully.
  • While the cakes are warm, roll them carefully in the cloth and keep aside until further use.

For the filling-

You shall need:

100 gms… Cream cheese

40 gms… softened butter

1.5 cup… icing sugar

2 tbsp… corn flour

few drops of yellow color

5 tbsp… Lime and lemon jam/preserve (Or you may use zest and juice of 2 limes and 2 lemons)


  • In a bowl, cream the cheese and butter.
  • Add half of the sugar and cornflour.
  • Add the jam/preserve.
  • Add the balance dry ingredients and color
  • Beat until nice and fluffy (Adjust the lemony flavor.)
  • Cover with cling film and keep aside until used.

Make ganache with 1:1 ratio of semi sweet chocolate and cream.

To Assemble-

  • Open the cakes and cut them length wise in half.
  • Spread the filling forming a thin layer on the cake strips.
  • Roll the first strip, filling side in as tightly as you may. be sure to not break it.
  • Using a little frosting, attach next strip and roll it over the existing roll.
  • By the end of all the strips, you must have a big roulade with you.
  • Wrap it in the cling film and leave it chill overnight or atleast for 5 hours.

photo 1

  • Layer the vanilla cake in two.
  • Spread a little ganache in it and put the roulade on it.

photo 2

  • Put another thin layer of ganache on the roulade’s top and put the other vanilla layer.
  • Seal the cake crumbs with the remaining frosting and put in the fridge for 30 min. (The heat was terrible for cream cheese frosting 😦 ) You may try any other frostinf of your choice.
  • Pour ganache on the cake once the cake has rested in the fridge.
  • Let the ganache set, decorate as you please.

photo 3 photo 4 photo 5 Cheers,



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