Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- Red food coloring, as needed
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- Optional toppings: sliced strawberries, crushed nuts, chocolate drizzle
Instructions
- Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper.
- In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Mix thoroughly.
- In a large bowl, whisk sugar with vegetable oil. Add eggs one at a time, mixing well. Stir in vanilla and buttermilk, then add red food coloring to achieve desired shade.
- Fold dry ingredients into wet mixture gently until smooth. Pour batter into prepared pan and smooth the top.
- Bake 12–15 minutes or until a toothpick comes out clean. Allow to cool 5 minutes.
- While cake bakes, beat cream cheese with powdered sugar and vanilla until smooth. Whip heavy cream to soft peaks and fold into cream cheese mixture.
- Invert cake onto a powdered sugar–sprinkled towel, peel parchment, and roll cake with towel inside. Cool completely in rolled position.
- Unroll cake, spread filling evenly, and re-roll without towel. Wrap in plastic and refrigerate 1–2 hours.
- Slice into 1-inch pieces and add optional toppings.
Notes
Use a sharp knife to achieve clean slices.
Roll cake while slightly warm to prevent cracks.
Customize filling with fruit or flavored extracts.
- Prep Time: 25
- Cook Time: 15