Preheat your oven to 350°F (175°C). This ensures that your cake will bake evenly and rise perfectly.
Line your baking sheet with parchment paper, allowing some overhang on the sides. This will make it easier to remove the cake after baking.
In a large bowl, whisk together the eggs and granulated sugar until the mixture is pale and fluffy. Add in the vegetable oil, vanilla extract, and red food coloring. Mix until well combined.
In another bowl, sift together the baking powder, cocoa powder, salt, and flour. This step is crucial for preventing lumps and ensuring a light texture.
Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Be cautious not to overmix.
Pour the batter onto the prepared baking sheet and use a spatula to spread it evenly across the pan.
Place the cake in the oven and bake for about 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and immediately sprinkle powdered sugar over the top. Place a clean kitchen towel over the cake and carefully invert it onto the towel. Gently peel off the parchment paper, then roll the cake up tightly in the towel from the short end. Allow it to cool completely in this rolled shape.
In a mixing bowl, combine the cream cheese and unsalted butter. Beat with an electric mixer until creamy and smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the surface of the cake.
Starting from the short end, roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for at least 30 minutes to set.
Once chilled, slice the Red Velvet Cake Roll into pieces and serve. Enjoy the beautiful swirls and the delicious flavor!
