Ingredients
Scale
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon buttermilk
- 2 tablespoons vegetable oil
- 1 teaspoon white vinegar
- 2 tablespoons red food coloring (gel preferred)
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup raspberry or strawberry jam (for the “blood” drizzle)
- 1 tablespoon water
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 edges for easy removal. Dust a clean kitchen towel with a generous amount of powdered sugar to prevent sticking later.
- In a large bowl, beat the eggs and sugar on high speed for about 5 minutes until thick and pale. Stir in the vanilla, buttermilk, oil, vinegar, and red food coloring. Sift the flour, cocoa powder, baking powder, and salt together. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix, or the cake will lose its fluffiness.
- Spread the batter evenly into the prepared jelly roll pan. Use an offset spatula to smooth the surface into the corners. Bake for 12 to 15 minutes, or until the top of the cake springs back when lightly touched. Be careful not to overbake, as a dry cake will crack during the rolling process.
- Immediately after removing the cake from the oven, turn it out onto the prepared kitchen towel. Carefully peel off the parchment paper. Starting at one of the short ends, roll the warm cake and the towel together. Let the rolled cake cool completely on a wire rack. This “pre-rolls” the cake so it remembers the shape once the filling is added.
- While the cake cools, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla, beating until light and fluffy. Once the cake is completely cool, gently unroll it. Spread the cream cheese frosting evenly over the cake, leaving a half-inch border at the edges. Roll the cake back up tightly (this time without the towel). Wrap the roll in plastic wrap and refrigerate for at least one hour.
- Remove the plastic wrap and place the cake roll on a serving platter. In a small bowl, whisk the raspberry jam with a tablespoon of water to create a liquid consistency. Strain out any seeds if desired. Drizzle the red jam “blood” over the top of the cake roll, letting it drip down the sides for a gruesome effect. Slice and serve!
- Cook Time: 45 minutes