Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan generously, then line the bottom with parchment paper, leaving an overhang on the two longer sides for easy removal later.

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.

In a large bowl, combine the granulated sugar and vegetable oil. Beat until smooth.

Gradually mix in the buttermilk, then add the egg and vanilla extract, blending until smooth.

Stir in the red food coloring until the desired shade is achieved.

In a small bowl, mix the vinegar and baking soda together until fizzling, then quickly add it to the wet mixture.

Gradually fold in the dry ingredients until just combined.

Pour the batter into the prepared pan, spreading evenly.

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

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

Invert the baked cake onto the prepared towel and carefully peel off the parchment paper.

Roll the cake up in the towel starting from one of the shorter ends and let it cool completely.

In a bowl, combine the softened cream cheese and butter, beating until fluffy.

Gradually incorporate the powdered sugar until fully mixed.

Add the vanilla extract and a pinch of salt.

Unroll the cake carefully and spread the cream cheese filling evenly across the surface.

Reroll the cake without the towel and chill for at least two hours.

Trim the ends before serving and dust with powdered sugar.

Slice into 1-inch thick pieces and serve.