1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Lay a clean kitchen towel on the counter and sprinkle it with powdered sugar.

2. In a large bowl, beat the eggs for 5 minutes until thick and pale. Gradually add sugar and beat until fluffy. Mix in oil, buttermilk, food coloring, and vanilla.

3. In another bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Gently fold dry ingredients into the wet mixture until just combined.

4. Pour batter into the prepared pan, spreading evenly. Bake for 12–15 minutes or until the cake springs back when touched.

5. Immediately invert the cake onto the prepared towel. Carefully peel off the parchment paper. Starting from the short side, roll the cake and towel into a log. Cool completely on a wire rack.

6. For the filling: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.

7. Gently unroll the cooled cake. Spread the filling evenly, then roll it back up (without the towel) and place seam-side down.

8. Wrap in plastic wrap and chill for at least 1 hour before serving. Dust with powdered sugar or decorate with red velvet crumbs.