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 red food coloring (gel preferred)
- Powdered sugar (for rolling)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam (seedless)
- 1–2 drops red food coloring (to darken the jam)
Instructions
- 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 paper lightly with cooking spray. Sift the flour, cocoa powder, baking powder, and salt into a medium bowl and set aside. Prepare a clean kitchen towel by dusting it generously with powdered sugar; this prevents the cake from sticking during the initial rolling phase.
- In a large bowl, beat the eggs and granulated sugar at high speed for about 5 minutes until the mixture is thick, pale, and doubled in volume. Whisk in the oil, buttermilk, vinegar, vanilla, and red food coloring until the color is uniform. Gently fold in the dry ingredients using a spatula until just combined, being careful not to deflate the eggs. Pour the batter into the prepared pan and spread it evenly into the corners.
- Bake for 12 to 15 minutes, or until the top of the cake springs back when lightly touched. Do not overbake, as a dry cake will crack when rolled. Immediately after removing the cake from the oven, turn it out onto the sugar-dusted kitchen towel. Carefully peel off the parchment paper. Starting at one of the short ends, roll the warm cake and the towel together tightly. Let the rolled cake cool completely on a wire rack for about 1 hour.
- While the cake cools, prepare the filling. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is stiff and spreadable. If the mixture is too soft, refrigerate it for 15 minutes to firm up.
- Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the surface, leaving a half-inch border at the edges. Re-roll the cake tightly (this time without the towel). Wrap the cake roll in plastic wrap and refrigerate for at least 30 minutes to set the shape. Before serving, whisk the raspberry jam with a drop of red food coloring to create a deep “blood” red. Drizzle the jam over the top of the cake in a messy, “slashed” pattern.
- Cook Time: 42 minutes