1 cup (2 sticks) unsalted butter
2 tbsp. instant coffee
1 cup boiling water
2 cups all purpose flour
2 cups granulated sugar
1/4 tsp. salt
2 tsp. baking soda
1/2 cup buttermilk
2 large eggs room temperature
1 tbsp. vanilla
Whipped Cream Cheese Filling:
1 eight ounce package cream cheese
1 cup confectioners sugar
1 cup heavy cream
Coffee Icing:
3/4 cup unsalted butter
1 tbsp. instant coffee crystals
1/4 cup half and half
4 cups confectioners sugar
2 tsp. vanilla extract
Cake: Preheat oven to 350°F. Start by melting the butter in a saucepan on the stove. Once the butter is melted, add in the instant coffee. Pour in the boiling water and remove from heat. Whisk until fully combined and then set aside. In a large bowl, add flour, sugar, salt, and baking soda. Pour butter mixture over and whisk together. In separate bowl mix buttermilk, eggs, and vanilla. Pour over batter and whisk until fully combined. Prepare pans. I used two 8in rounds. Pour batter into pans and cook for 16-22 minutes or until an inserted toothpick is removed clean. Let the cakes cool to room temperature then cut them each in half, creating four layers instead of two. You may need to level the cakes slightly if there is a large dome. Eat the scraps immediately, and tell no one. Place all the layers in the freezer for two hours. Whipped Cream Cheese Filling: Add cream cheese to stand mixer with paddle attachment. Add in confectioners sugar and heavy cream and mix until light and fluffy. Transfer to a bowl and clean mixing bowl. Coffee Icing: Melt butter on medium-low heat in a medium saucepan and then add the instant coffee. Whisk in half and half and turn off heat. Add in confectioners sugar and vanilla and whisk until there are no lumps. Let stand for 5 minutes. To assemble cakes, place one layer on cake stand and cover in whipped cream cheese frosting. Place another layer and add more frosting. Continue until all four layers are in place. Drizzle coffee icing over the top and allow it to spill over the sides.