4 large eggs

1 cup all-purpose flour

½ cup unsweetened cocoa powder

½ cup granulated sugar

¼ cup vegetable oil

½ cup buttermilk

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

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Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
Beat eggs and sugar in a large bowl until thick and pale.
Add vegetable oil, buttermilk, and vanilla extract to eggs; mix until combined.
Gently fold dry ingredients into wet ingredients until just combined—do not overmix.
Pour batter evenly into pan and spread smoothly.
Bake 12-15 minutes, until cake springs back when touched lightly.
While warm, invert cake onto a powdered sugar-dusted towel. Peel off parchment.
Roll cake with towel from short side and cool completely rolled.
Unroll, fill or frost as desired, then re-roll for serving.

Add cream cheese frosting or whipped cream filling for richness.

Swirl raspberry jam or chocolate ganache before rolling.

Dust with powdered sugar or cocoa powder for decoration.

Use purple food coloring or natural purple ingredients (ube, purple sweet potato) for enhanced color.

Garnish with fresh berries or edible flowers for elegance.

Store wrapped in plastic wrap in fridge up to 3 days; freeze up to 1 month.

Thaw overnight in fridge before serving.