Preheat your oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper, extending the paper over the edges. Grease the parchment paper lightly.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
In a separate bowl, combine the buttermilk, red food coloring, and vanilla extract.
1/2 cup buttermilk, 1 teaspoon red food coloring, 1 teaspoon vanilla extract
In a large bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer.
1/2 cup unsalted butter, softened, 1 cup granulated sugar
Beat in the eggs one at a time, mixing well after each addition.
2 large eggs
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
1/2 cup buttermilk
Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
3 cups powdered sugar
As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Gently peel off the parchment paper.
Starting from one of the short ends, roll the cake up tightly in the towel. Let it cool completely on a wire rack.
While the cake cools, prepare the cream cheese filling. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.
8 ounces cream cheese, softened, 1/2 cup unsalted butter, softened, 3 cups powdered sugar, 1 teaspoon vanilla extract
Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake.
Reroll the cake tightly, without the towel this time. Wrap the Red Velvet Cake Roll in plastic wrap and refrigerate for at least 1 hour to allow the filling to set.
Before serving, trim the ends of the cake roll for a neat appearance. Slice the Red Velvet Cake Roll into 1-inch thick slices and serve.
