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 tablespoons red gel food coloring (use “Super Red” for the “blood” effect)
- Powdered sugar (for dusting)
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Step 1: Preparation: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving an inch of overhang on the sides. Grease the parchment lightly with non-stick spray. Lay a clean, thin kitchen towel flat on your counter and dust it generously with powdered sugar. This prevents the cake from sticking during the rolling process.
- Step 2: Mixing the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Sifting is crucial here to ensure there are no lumps in the cocoa, which keeps the sponge light and even. Set this mixture aside.
- Step 3: Beating the Eggs and Sugar: In a large bowl or stand mixer, 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. Once thick, fold in the vegetable oil, buttermilk, vinegar, vanilla, and red gel food coloring. Mix until the color is a uniform, deep crimson.
- Step 4: Combining and Baking: Gently fold the dry ingredients into the wet mixture using a spatula. Do not overmix, or you will lose the air you worked so hard to beat into the eggs. Pour the batter into your prepared pan and spread it evenly into the corners. Bake for 10-12 minutes. The cake is done when the top springs back when lightly touched.
- Step 5: The First Roll: Immediately after removing the cake from the oven, turn it out onto the prepared kitchen towel. Carefully peel off the parchment paper. While the cake is still piping hot, start at one of the short ends and roll the cake and the towel together tightly. Let the rolled cake cool completely on a wire rack. This “memory” roll prevents cracking later.
- Step 6: Preparing the Filling: While the cake cools, beat the softened cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and salt. Whip the mixture until it is light, fluffy, and spreadable. If it feels too soft, pop it in the fridge for 10 minutes to firm up.
- Step 7: Filling and Final Chill: Once the cake is cold to the touch, gently unroll it. Spread the cream cheese filling evenly over the surface, leaving a half-inch border at the edges. Roll the cake back up (this time without the towel). Wrap the cake roll tightly in plastic wrap and refrigerate for at least one hour before slicing. This sets the shape and makes for clean cuts.
- Cook Time: 37 minutes