Preheat the oven to 350 degrees F and line the bottom of a 10x15-inch jelly roll pan with parchment paper. Spray the bottom and sides with non-stick cooking spray and set aside.

In a medium mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs and sugar together for 4-5 minutes. It will expand in size and be pale yellow.

Add the oil, buttermilk, vinegar, vanilla, and red food coloring and mix on low until combined. Add the dry ingredients and mix until just combined.

Pour the batter into the prepared baking pan and spread to make an even layer.

Bake for 14-16 minutes until the top springs back when you push on it. Do not overbake.

While the cake bakes prepare a large tea towel on a counter and sprinkle ½ cup of powdered sugar on top evenly.

As soon as the cake comes out of the oven, run a knife around the edges and tip the pan gently onto the tea towel.

Roll the cake up with the tea towel slowly and gently from short end to short end. Let the cake cool completely rolled up. You can put it in the refrigerator for about an hour to speed the process up.

Remove from the refrigerator if you placed it there while you make the frosting.

In a large mixing bowl, using a hand-held mixer, beat the cream cheese and butter together until light and creamy.

Add the powdered sugar and vanilla extract and mix again until well combined.

Gently unroll the cake and spread the frosting on top of the cake, letting ½ inch of the border be free from frosting.

Reroll the cake without the towel this time. Make sure to do this tightly so when you slice it there are no air gaps between the frosting and cake.

Refrigerate the cake (covered) for at least 1 hour or up to 1 day.

Remove from the refrigerator and dust with more powdered sugar (about 1 tablespoon) and slice into 1-inch pieces.