Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 10x15-inch jelly roll pan. Line the pan with parchment paper, leaving an overhang on the sides, and grease the parchment paper as well. This ensures your cake releases cleanly.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and unsweetened cocoa powder. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 2 tablespoons unsweetened cocoa powder
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a small bowl, whisk together the buttermilk and red food coloring. In a separate small bowl, combine the white vinegar and milk (if using for the frosting later – this step is primarily for the cake batter's reaction).⅓ cup buttermilk, 1 tablespoon red food coloring, ½ teaspoon white vinegar, 2–3 tablespoons milk
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. The batter should be a beautiful, vibrant pink.
- Gently stir in the white vinegar. This will react with the baking soda, helping to create a lighter cake texture.½ teaspoon white vinegar
- Pour the batter evenly into the prepared jelly roll pan. Spread it smooth with a spatula. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
- While the cake is still warm, immediately invert it onto a clean kitchen towel that has been lightly dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one of the short ends, tightly roll up the cake and towel together. Let it cool completely on a wire rack. This step is crucial to prevent the cake from cracking when you frost and re-roll it.
- While the cake cools, make the cream cheese frosting. In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy.½ cup unsalted butter, softened
- Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until it reaches your desired spreading consistency.3 cups powdered sugar, sifted, 1 teaspoon vanilla extract, 2–3 tablespoons milk
- Once the cake roll is completely cool, carefully unroll it. Spread an even layer of the cream cheese frosting over the entire surface of the cake, leaving a small border around the edges.
- Tightly re-roll the cake, this time without the towel. Wrap the finished cake roll in plastic wrap and chill in the refrigerator for at least 1-2 hours before slicing to allow it to set.
Notes
Store refrigerated for up to 3-4 days. Can be frozen for 1-2 months. Thaw overnight in the refrigerator. Best served chilled.
