Ingredients
Method
- Preheat your oven to 375°F (190°C) and line a 15x10-inch jelly roll pan with parchment paper, greasing it lightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by stirring in the vanilla extract.
- In a small bowl, whisk together the buttermilk and red food coloring. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture.
- Pour the batter evenly into the prepared pan and bake for 12-15 minutes.
- While the cake bakes, dust a clean kitchen towel with powdered sugar and prepare for rolling.
- Once baked, invert the cake onto the sugared towel and carefully peel off the parchment paper. Roll the cake with the towel and let it cool completely.
- Prepare the cream cheese filling by beating the softened cream cheese and butter until smooth, then gradually adding the powdered sugar, vanilla extract, and pinch of salt.
- Once the cake is cool, unroll it carefully, spread the filling evenly, and re-roll without the towel.
- Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1-2 hours.
- Before serving, dust with powdered sugar, slice, and enjoy.
Notes
Do not overbake. Roll the cake while warm to avoid cracks. Chill thoroughly after assembling.