Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan well, lining it with parchment paper that has an overhang on the sides. Grease the parchment paper as well.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.

In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

In a small bowl, combine the white vinegar and buttermilk, setting it aside.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing.

Stir in the pink gel food coloring until you reach your desired shade of pink.

Pour the batter into the prepared jelly roll pan and spread it evenly.

Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

Prepare a clean kitchen towel by dusting it generously with powdered sugar.

As soon as the cake comes out of the oven, immediately invert it onto the prepared towel and carefully peel off the parchment paper.

Starting from one of the short ends, roll the cake up tightly in the towel.

Let the rolled cake cool completely on a wire rack for about 1-2 hours.

In a large bowl (or the bowl of your stand mixer), cream together the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and a pinch of salt.

Beat the filling until it becomes light and fluffy, roughly 2-3 minutes.

Once the cake is completely cool, gently unroll it. Be cautious, as it may crack a little.

Spread the cream cheese filling evenly over the surface of the cake, leaving about a ½ inch border along one of the long edges.

Starting from the edge with the filling, carefully reroll the cake tightly, wrapping it in plastic wrap.

Chill in the refrigerator for at least 2 hours or preferably overnight.

Before serving, dust the roll cake with powdered sugar. Trim the ends to create a clean, even look and slice into 1-inch thick pieces.