Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder (natural, not Dutch-processed)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tablespoon vegetable oil
- 2 tablespoons buttermilk
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1–2 teaspoons deep red or burgundy gel food coloring
- Powdered sugar (for dusting the towel)
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper. Leave an extra inch of parchment hanging over the ends to make removal easy. Grease the top of the parchment paper as well to ensure the cake doesn’t stick.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting is crucial here to remove any cocoa lumps and ensure the sponge stays light and airy.
- In a large mixing bowl, beat the four eggs at high speed for about 5 minutes. The eggs should become thick, pale, and double in volume. Gradually stream in the granulated sugar while continuing to beat. This aeration is what gives the cake its structure without making it heavy.
- Lower the mixer speed and add the vegetable oil, buttermilk, vinegar, vanilla extract, and the red gel food coloring. Mix until the color is uniform. Aim for a deep, dark red shade; remember the color will lighten slightly as it mixes with the dry ingredients.
- Gently fold the dry ingredients into the wet mixture using a spatula. Work slowly to keep the air in the eggs. Pour the batter into the prepared pan and spread it evenly into the corners. Bake for 10 to 12 minutes, or until the top of the cake springs back when lightly touched.
- While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake comes out of the oven, turn it over onto the towel. Carefully peel off the parchment paper. Starting from the short end, roll the warm cake and the towel together. Let it cool completely in this rolled position to “set” the memory of the shape.
- In a clean bowl, beat the softened cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy. If it feels too soft, chill it in the fridge for 10 minutes before spreading.
- Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border at the edges. Roll the cake back up (without the towel this time). Wrap the roll tightly in plastic wrap and refrigerate for at least one hour before slicing. This helps the filling set and makes for clean cuts.
- Cook Time: 37 minutes