Bring a little starlight to your holiday table with this festive Christmas galaxy cake roll. It’s a tender, springy sponge wrapped around a peppermint-kissed cream, then finished with a midnight sheen, colorful nebula swirls, and twinkling splatters. The effect is wow-worthy, yet totally achievable with pantry staples and a few decorating tricks.
Perfect for a cozy gathering, this roll serves about four generous slices and comes together in roughly forty-five minutes. You’ll whisk, bake, roll, and decorate—all while filling your kitchen with chocolate and peppermint aromas that feel like pure holiday magic.
Why I Love These
It looks like a showstopper but uses simple sponge technique and easy decorating steps.
The cake is soft and airy, the filling is creamy and minty, and the finish has a fun chocolate crunch.
I make it when I want big holiday sparkle without an all-day project.
Ingredients
- 3 tablespoons Cocoa Powder For the galaxy effect.
- Food Coloring
- 1 cup Heavy Whipping Cream For the filling.
- 2 tablespoons Powdered Sugar To sweeten the whipped cream.
How To Make
- Preheat your oven to 350°F (175°C).
- Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly.
- Sift together flour, baking powder, and salt in a large mixing bowl.
- In another bowl, whisk eggs and sugar until pale and fluffy.
- Drizzle in vegetable oil and whisk until incorporated.
- Add milk and mix well.
- Fold dry ingredients into the wet mixture gently.
- Divide batter into two bowls; mix cocoa powder into one.
- Dollop cocoa batter over vanilla batter and swirl gently.
- Spread batter evenly in the pan and bake for 12-15 minutes.
- Cool the cake in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Whip heavy cream with powdered sugar until soft peaks form.
- Spread whipped cream over cooled cake, leaving a border.
- Roll the cake tightly using parchment paper and refrigerate for 1 hour.
- Unwrap and place seam-side down on a platter; dust with powdered sugar if desired.
- Slice and serve your Delicious Homemade Galaxy Cake Roll.
Nutrition
This dessert is a celebratory treat with a light sponge and a creamy filling, offering a moderate balance of carbs and fats with a bit of protein from eggs and dairy. It’s rich enough to feel special while still lighter than dense layer cakes.
For a lighter take, use more cocoa and less chocolate on the exterior, swap some mascarpone for Greek yogurt, or reduce powdered sugar in the cream. To make it more indulgent, add a ganache drizzle or fold extra chopped chocolate into the filling.
Allergens include wheat, eggs, and dairy. Use a gluten-free cake flour blend for the sponge, dairy-free whipping cream and chocolate for the filling and finish, and a peppermint-free vanilla filling if mint isn’t preferred or tolerated.
Tips & Variations
- Make the sponge a day ahead: roll it warm in parchment, cool, then wrap; fill and decorate just before serving.
- Flavor twist: swap peppermint for orange zest and a hint of cinnamon, or spread a thin layer of raspberry jam under the cream for a cosmic berry swirl.
- Dietary option: use a gluten-free flour blend for the sponge and coconut cream with dairy-free chocolate for a dairy-free version.
Ways To Serve Them
- With hot cocoa topped with marshmallows
- With espresso or strong black tea
- With mulled wine for a festive finish
- As the centerpiece of a holiday dessert board with berries and mint sprigs
Proper Storage
- Fridge: Cool the roll completely, then store in an airtight container or wrap well; keeps best for two to three days.
- Freezer: Freeze the undecorated, filled roll tightly wrapped in parchment and foil; store up to one month, then thaw overnight in the fridge before finishing the galaxy decor.
- Reheat: Serve chilled or at cool room temperature; to gently soften, rest at room temp for 15 to 20 minutes. Avoid microwaving the whole roll; if warming a slice, use a very low oven around 275°F for a few minutes, tented to prevent drying.
Ingredients
- 3 tablespoons Cocoa Powder For the galaxy effect.
- Food Coloring
- 1 cup Heavy Whipping Cream For the filling.
- 2 tablespoons Powdered Sugar To sweeten the whipped cream.
Steps
- Preheat your oven to 350°F (175°C).
- Line a 15x10-inch jelly roll pan with parchment paper and grease it lightly.
- Sift together flour, baking powder, and salt in a large mixing bowl.
- In another bowl, whisk eggs and sugar until pale and fluffy.
- Drizzle in vegetable oil and whisk until incorporated.
- Add milk and mix well.
- Fold dry ingredients into the wet mixture gently.
- Divide batter into two bowls; mix cocoa powder into one.
- Dollop cocoa batter over vanilla batter and swirl gently.
- Spread batter evenly in the pan and bake for 12-15 minutes.
- Cool the cake in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Whip heavy cream with powdered sugar until soft peaks form.
- Spread whipped cream over cooled cake, leaving a border.
- Roll the cake tightly using parchment paper and refrigerate for 1 hour.
- Unwrap and place seam-side down on a platter; dust with powdered sugar if desired.
- Slice and serve your Delicious Homemade Galaxy Cake Roll.
Notes
- Make the sponge a day ahead: roll it warm in parchment, cool, then wrap; fill and decorate just before serving.
- Flavor twist: swap peppermint for orange zest and a hint of cinnamon, or spread a thin layer of raspberry jam under the cream for a cosmic berry swirl.
- Dietary option: use a gluten-free flour blend for the sponge and coconut cream with dairy-free chocolate for a dairy-free version.