Preheat your oven to 350°F (175°C).
Grease a 15x10 inch jelly roll pan and line it with parchment paper.
In a bowl, whisk together the eggs and granulated sugar until pale and fluffy.
Add the vegetable oil, vanilla extract, and red food coloring to the egg mixture.
In another bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry mixture to the wet mixture, folding gently.
Pour the batter into the prepared pan and smooth the surface.
Bake for 12-15 minutes, or until the cake springs back when touched.
Once done, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar.
Carefully peel away the parchment paper and roll the cake with the towel from one end to the other.
Allow the rolled cake to cool completely while wrapped in the towel.
While cooling, prepare the cream cheese filling by beating together softened cream cheese, powdered sugar, and vanilla extract.
Once the cake is cool, unroll it gently and spread the cream cheese filling evenly over the surface.
Wrap the rolled cake in plastic wrap and refrigerate for at least an hour before serving.
Slice and serve your beautiful red velvet cake roll.
