Festive Red Velvet Cake with Cream Cheese Filling Ingredients: For the Cake: 3/4 cup all-purpose flour 1/4 cup cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 4 large eggs, room temperature 3/4 cup granulated sugar 1 teaspoon vanilla extract 2 tablespoons red food coloring Powdered sugar (for dusting) For the Cream Cheese Filling: 8 oz cream cheese, softened 4 tablespoons unsalted butter, softened 1 1/2 cups powdered sugar, sifted 1 teaspoon vanilla extract Directions: Preheat the oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper, leaving a bit of overhang for easy removal. Dust lightly with powdered sugar. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside. In a large mixing bowl, beat eggs and granulated sugar on high speed until pale and thick, about 5 minutes. Add vanilla extract and red food coloring, mixing until combined. Gently fold in the dry ingredients until just incorporated. Avoid overmixing. Spread the batter evenly into the prepared pan and smooth the surface. Bake for 12-14 minutes, or until the cake springs back when lightly touched. While the cake is baking, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar. Once baked, immediately turn the cake onto the prepared towel, peel off the parchment paper, and carefully roll the cake up with the towel. Let it cool completely, seam side down. For the filling, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until creamy. Unroll the cooled cake gently, spread the cream cheese filling evenly, and re-roll without the towel. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set. Dust with powdered sugar before serving, and slice to [...]