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Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
Gradually combine the wet ingredients with the dry ingredients, mixing until just incorporated. Avoid overmixing.
Pour the batter into the prepared pan, spreading it evenly. Bake for 12–15 minutes or until a toothpick inserted into the center comes out clean.
While baking, prepare the filling: beat the cream cheese until smooth. Add powdered sugar and vanilla extract, mixing well. Gently fold in the whipped cream.
When the cake is done, cool in the pan for 5 minutes. Then, invert onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
While still warm, spread the cheesecake filling evenly over the cake. Gently roll up the cake from one short end, using the towel to guide it into a tight roll.
Wrap the roll in plastic wrap and chill for at least 2 hours to set.
Slice and serve chilled for a beautiful, creamy, and rich dessert.
Serving and storage tips:
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