Galaxy Cake Roll (Print Version)
# Ingredients:
→ Cake Roll
01 -
1 cup all-purpose flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon salt
04 -
4 large eggs, room temperature
05 -
¾ cup granulated sugar
06 -
2 tablespoons vegetable oil
07 -
2 tablespoons buttermilk
08 -
1 teaspoon apple cider vinegar
09 -
1 teaspoon vanilla extract
10 -
Gel food coloring (black, purple, teal, and blue)
→ Cream Cheese Filling
11 -
4 oz cream cheese, softened (half package)
12 -
1 cup powdered sugar
13 -
2 cups whipped topping (Cool Whip)
→ Chocolate Ganache
14 -
½ cup heavy whipping cream
15 -
1 cup semi-sweet chocolate chips
16 -
Black gel food coloring
17 -
Colorful sprinkles for decorating
# Instructions:
01 -
Preheat oven to 350°F. Line a 15x10 inch jelly roll pan with parchment paper and spray with non-stick cooking spray. Lay a clean kitchen towel on a flat surface and dust generously with powdered sugar (this prevents sticking when rolling the hot cake).
02 -
In a small bowl, whisk together flour, baking powder, and salt. In a larger bowl, beat eggs on high speed for 3 minutes until pale yellow. Gradually add sugar while beating, then mix in oil, buttermilk, apple cider vinegar, and vanilla. Gently fold in the flour mixture just until incorporated.
03 -
Divide batter equally among 4 bowls. Add different gel food colors to each bowl - purple, blue, teal, and black - and mix until colors are even. Drizzle the colored batters into the prepared pan, alternating colors to create swirls. You can use a toothpick to create additional swirl patterns if desired.
04 -
Bake for 12-13 minutes until cake springs back when touched. Immediately invert hot cake onto the powdered sugar-coated towel. Carefully peel off parchment paper, then roll the cake and towel together starting from a short end. Place on a wire rack to cool completely.
05 -
Beat cream cheese and powdered sugar until light and fluffy, about 1-2 minutes. Gently fold in the whipped topping with a spatula until well combined.
06 -
Once cake is completely cool, carefully unroll it. Spread filling evenly over cake, leaving about ½ inch border around the edges. Gently roll the cake back up (without the towel) and place seam-side down on a tray. Refrigerate until firm, at least 30 minutes.
07 -
Place chocolate chips in a heat-proof bowl. Heat heavy cream in a small saucepan until just before boiling, then stir in black food coloring. Pour hot cream over chocolate chips and let stand 1-2 minutes. Stir until smooth and allow to cool to room temperature.
08 -
Place chilled cake roll on a wire rack with a tray underneath. Pour ganache over cake, using a spatula to ensure even coverage. Immediately add sprinkles before ganache sets. Refrigerate for at least 20 minutes before slicing.
# Notes:
01 -
For best results, roll the cake while it's still hot to prevent cracking.
02 -
The longer you chill the cake roll before slicing, the cleaner your slices will be.
03 -
Store leftover cake roll covered in the refrigerator for up to 3 days.