Preheat oven to 350°F (177°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper.

In a large bowl, beat 4 eggs for 5 minutes until thick. Gradually add sugar and continue beating.

Stir in vegetable oil, buttermilk, vanilla extract, and red food coloring.

In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Fold dry mix into wet.

Pour batter into the pan and bake 12–14 minutes, until the top springs back.

Turn the hot cake onto a clean towel dusted with powdered sugar. Peel off parchment, roll cake in the towel, and let cool.

Beat cream cheese and butter until smooth. Add vanilla and powdered sugar; beat until creamy.

Unroll cooled cake, spread filling evenly, re-roll (without towel), wrap in plastic wrap, and chill for at least 1 hour.

Slice and serve chilled with extra powdered sugar on top.