Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 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 tablespoon deep red food coloring gel
- Powdered sugar (for dusting)
- 8 oz cream cheese, softened
- 1/4 cup 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, leaving an inch of overhang on the sides. Grease the parchment paper as well to ensure the cake releases perfectly. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set the dry ingredients aside for later use.
- In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until the mixture is thick, pale, and doubled in volume. Stir in the oil, buttermilk, vinegar, vanilla, and red food coloring gel until the color is uniform and vibrant. Gently fold in the dry ingredients using a spatula, being careful not to deflate the air you whipped into the eggs.
- Spread the batter evenly into the prepared jelly roll pan, smoothing the top with an offset spatula. Bake for 10 to 12 minutes, or until the top of the cake springs back when lightly touched. Do not overbake, or the cake will become brittle and crack during the rolling process.
- While the cake is hot, dust a clean kitchen towel heavily with powdered sugar. Invert the cake onto the towel and carefully peel off the parchment paper. Starting from the short end, roll the warm cake and the towel together tightly. Let the cake cool completely in this rolled position on a wire rack. This “trains” the cake to hold its shape without breaking.
- While the cake cools, beat the cream cheese, butter, powdered sugar, and vanilla together until smooth and fluffy. 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 to help it set.
- Cook Time: 37 minutes