• Preheat the oven to 350° F.
• In a large bowl or the bowl of a hand or stand mixer fitted with the paddle attachment combine the 2 ½ cup sugar, 2 ½ cup flour, 1 cup cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and ¼ tsp salt. Mix on low speed or whisk lightly to combine.
• With the mixer on low speed add in room temp eggs one at a time until fully combined.
• Slowly pour in the 1 cup milk, 2 tsp vanilla, 1 cup coffee, and ⅓ cup oil. Mix on medium speed for 1 minute until combined.
• Spray 2 8” round cake pans with baking spray that contains flour. Pour the batter in evenly and bake for 30-35 minutes or until the tops are set and the cake starts to pull off from the sides. Cool.

Decorate The Cake

• Level off the tops of the cake with a long serrated knife so they are even.
• Fill and frost the cake with chocolate buttercream frosting.
• Cover in sprinkles immediately. The sprinkles will not stick to the cake if you wait too long because the buttercream will harden on the outside but stay creamy on the inside.
• Put the cake on a turntable or large plate and set it on a large sheet tray. Use your hand to gently press sprinkles onto the cake, or sprinkle them and let the excess fall on the sheet tray. Then gather it all up and put it back in the container or reuse- no wasted sprinkles here!
• Once the frosting is hardened on the outside, slice, serve, and enjoy!