Galaxy Swirl Cake Roll Recipe: Stellar Dessert for Parties

Multi-colored galaxy cake roll with black chocolate ganache, topped with sprinkles!

We’re taking this galaxy trend and turning it into a show-stopping cake roll. Swirls of purple, teal, blue and black inside a soft sponge, finished with glossy black chocolate ganache and a shower of sprinkles — it’s as fun to make as it is to eat.

Galaxy-style desserts use deep jewel tones and sparkles — purples, teals, blues and black — to make everyday treats look cosmic. This recipe was full of firsts: my first cake roll, my first black chocolate ganache, and my first time using an artisanal sprinkle mix. I included photos of the gel food coloring I used so you can match the hues.

Don’t be intimidated by cake rolls — they’re straightforward if you follow a few simple steps. I’ve added step-by-step photos to show the process from batter to finished slice.

To make the roll: line a 15×10 jelly roll pan with parchment and spray it. After preparing the batter and dividing it into colors, drizzle each color into the pan in swirls. Bake 12–13 minutes, then immediately turn the cake out onto a powdered-sugar‑dusted towel and roll it up with the towel to cool. This prevents sticking and helps the cake hold its shape.

Once cooled, unroll the cake, spread the creamy filling leaving about a 1/2-inch border, then roll it back up and refrigerate seam-side down. Chilling firms the roll and makes slicing much neater.

For the ganache: heat heavy cream until it’s just below boiling, stir in black gel food coloring until evenly tinted, then pour it over semi-sweet chocolate chips. Let the mixture sit 1–2 minutes, then stir until smooth. Allow the ganache to cool to room temperature before pouring it over the chilled cake roll so it sets nicely without sinking in.

Place the cake on a rack, drizzle the ganache to cover evenly, and press sprinkles into the ganache while it’s still tacky. Chill 20 minutes, slice, and serve. Leftovers should be covered and refrigerated.

Galaxy Cake Roll

Equipment

• 15×10 jelly roll pan lined with parchment
• Mixing bowls and electric mixer
• Spatula and heatproof bowl for ganache

Ingredients

Cake Roll

• 1 cup (120g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs, room temperature
• 3/4 cup (149g) granulated sugar
• 2 Tbsp vegetable oil
• 2 Tbsp buttermilk
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• Gel food coloring: black, purple, teal, blue

Filling

• 4 oz (114g) cream cheese, softened (1/2 package)
• 1 cup (113g) powdered sugar
• 2 cups (150g) Cool Whip

Chocolate Ganache

• 1/2 cup (118ml) heavy whipping cream
• 1 cup (170g) semi-sweet chocolate chips
• Black gel food coloring

Instructions

Cake Roll

1. Preheat oven to 350°F. Line a 15×10 jelly roll pan with parchment and spray with non-stick spray.
2. Whisk together flour, baking powder and salt; set aside.
3. Beat 4 eggs on high for 3 minutes until pale. Gradually add sugar while continuing to beat. Mix in oil, buttermilk, apple cider vinegar, and vanilla. Fold in the flour mixture until just combined.
4. Divide batter into four bowls and tint each with gel food coloring (purple, blue, teal and black). Alternately drizzle each color into the prepared pan, creating swirls.
5. Bake 12–13 minutes, until the cake is springy to the touch. While baking, lay a towel flat and dust generously with powdered sugar.
6. As soon as the cake is out of the oven, invert it onto the sugared towel and roll it up with the towel inside. Let the rolled cake cool completely on a rack.

Filling

1. Beat cream cheese and powdered sugar 1–2 minutes until fluffy. Gently fold in Cool Whip with a spatula.
2. When the cake is cooled, unroll it and spread the filling, leaving a 1/2-inch border. Re-roll the cake tightly, place seam-side down on a tray, and refrigerate until firm. Chilling helps with cleaner slices.

Chocolate Ganache

1. Place chocolate chips in a heatproof bowl. Heat heavy cream in a small pot until just before boiling. Stir in a bit of black gel food coloring until evenly tinted.
2. Pour the hot cream over the chocolate chips and let sit 1–2 minutes, then stir until smooth. Allow the ganache to cool to room temperature.
3. Place the chilled cake roll on a rack and pour the ganache over it, covering gaps with a spoon or spatula. Add sprinkles while the ganache is still tacky. Chill 20 minutes before slicing and serving. Store leftovers covered in the refrigerator.

Nutrition (per serving, approximate): Calories: 324 | Carbohydrates: 42 g | Protein: 5 g | Fat: 15 g

If you try this cake roll, chilling time and gentle handling make all the difference. The visual payoff is huge — each slice reveals a galaxy of color set inside a tender, creamy roll.