How to Make a Red Velvet Cake Roll

This homemade red velvet cake roll filled with tangy cream cheese frosting is perfectly moist soft and delicious!
Ingredients
1 cup minus 1 Tablespoon 118g allpurpose flour spooned leveled see note
3 Tablespoons 15g unsweetened natural cocoa powder
1 teaspoon baking powder
12 teaspoon salt
4 large eggs room temperature
12 cup 100g granulated sugar
14 cup 50g packed light brown sugar
2 Tablespoons 30ml canola or vegetable oil
2 Tablespoons 30ml buttermilk
1 teaspoon white vinegar helps the red color stand out

1 Tablespoon liquid red food coloring
2 teaspoons pure vanilla extract
for rolling 1 cup 120g confectioners sugar
Cream Cheese Frosting
6 ounces 170g fullfat brick cream cheese softened to room temperature
14 cup 4 Tbsp 56g unsalted butter softened to room temperature
1 and 34 cups 210g confectioners sugar
1 teaspoon pure vanilla extract
Instructions
Read the instructions through before beginning. Make sure you are prepared for step 7 immediately when that cake comes out!
Preheat oven to 350F 177C. Spray a 1015inch baking pan with nonstick spray or grease with butter so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
Sift the flour cocoa powder baking powder and salt together. Make sure theyre sifted well! Set aside.
Using a hand mixer or a stand mixer fitted with whisk attachment beat the eggs for 5 minutes on high speed. They will be light and very fluffy. On medium speed beat in the granulated sugar brown sugar oil buttermilk vinegar food coloring and vanilla until combined. Stop the mixer pour in the sifted dry ingredients then beat on low until the batter is completely combined. It will be a ruby red color.
Spread batter evenly into prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners. Bake for 17 minutes or until