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1
For the cake:
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Preheat oven to 350 F (177 C). Spray a 10x15 inch jelly roll pan with cooking spray and line bottom with parchment paper. Grease the parchment paper and lightly flour it. Set aside.
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3
In a bowl sift together flour, cocoa powder, salt and baking soda. Set aside.
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4
In a cup, whisk together buttermilk, vinegar and vanilla. Set aside.
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5
In the bowl of an electric mixer, with the paddle attachment cream butter for 2 minutes, until fluffy. Add sugar and beat for 2 more minutes, scraping the sides of the bowl. Add egg and beat on low speed until incorporated.
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6
With the mixer on low, start adding dry ingredients alternating with the buttermilk in three additions. Add the red food coloring and mix until incorporated.
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7
Transfer batter to the prepared pan, smooth the top and bake for 18-23 minutes, until cake springs back when touched. (I baked it for 19 minutes.) Remove from oven.
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8
Immediately loosen cake and turn it out of the pan onto a prepared kitchen towel (sprinkled with powdered sugar). Peel off parchment paper. Starting with the narrow end, roll up cake and towel together. Let it cool completely.
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9
For the cream cheese filling:
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In the bowl of an electric mixer with paddle attachment beat together cream cheese and butter, until well combined for about 4-5 minutes. Add powdered sugar and beat until incorporated. Add vanilla and mix until evenly distributed.
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11
For the assembly:
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12
Once cake roll has completely cooled, carefully unroll. You might have some of it stuck to the towel and tiny cracks, but this is OK.
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13
Spread cream cheese over the surface of the roll.
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14
Roll cake up again (without the towel this time) and wrap in plastic wrap. Refrigerate for at least 30 minutes, before serving. Dust the top with powdered sugar. Slice and enjoy!
