• Preheat your oven to 350° F and spray a 9x13” or 2- 8” round pans with baking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, add the 1 1/2 cups sugar, 1 1/2 cups flour, 3/4 cup cocoa powder, 1/2 tbsp baking soda, 3/4 tsp baking powder, and ½ tsp salt, and mix on low till combined.
• Add the eggs one at a time, incorporating them into the mix before each addition.
• Raise the speed up to medium and in a steady stream add in the 1/2 cup buttermilk and vanilla.
• Mix until combined. Stop the mixer and scrape down the sides to make sure it is evenly mixed.
• With the mixer running on medium again, add in the 3/4 cup coffee and 1/4 cup oil slowly. Continue mixing until the batter is evenly mixed, it is a runny batter!
• Pour into the prepared pan and bake for 25-30 mins, or until the edges of the cake break away from the pan, or a skewer inserted in the middle comes out clean.

Make the buttercream

• In the bowl of a hand or stand mixer, add the 1 block cream cheese and the 1/2 cup unsalted butter and mix on low- medium speed for 2-3 minutes until fully creamed.
• Stop and scrape down the mixer. Add in the 4 cups of confectioners sugar. Mix on low speed working your way up to medium speed as the sugar mixes in. Mix for 2-3 mins more until fully mixed.
• Turn the mixer to low and add in the 1/2 tsp vanilla and 1/2 tbsp milk. Mix again on medium speed for 2-3 more minutes until super light and fluffy.

Assemble the cake

• When the cake is cool, level off the tops to make even. Fill and frost the cake with the cream cheese buttercream. If making the 9x13 just top the cake with the frosting!