Ingredients
Baker’s Joy Baking Spray
2 c. all-purpose flour
1 1/2 c. granulated sugar
1/2 c. packed dark brown sugar
3/4 c. unsweetened dark cocoa powder
1 1/2 tsp. baking soda
1 tsp. Clabber Girl Baking Powder
1 tsp. kosher salt
3/4 c. (1 1/2 sticks) unsalted butter, melted and cooled slightly
1 c. whole milk, room temperature
3 large eggs, room temperature
1/2 c. sour cream
2 tsp. Spice Islands Pure Vanilla Extract
1 (8 oz.) block cream cheese, softened
1 c. (2 sticks) unsalted butter, softened
3 c. powdered sugar
1 tsp. Spice Islands Pure Vanilla Extract
1/4 tsp. kosher salt
3 tsp. instant coffee granules
3 tsp. hot water
3 tsp. granulated sugar
Sprinkles, for garnish
Preparation
Step 1Preheat the oven to 350° and grease a 9 x 13” metal baking pan with baking spray. Make the cake: In a large bowl, whisk the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder and salt.Step 2In another large bowl, whisk the butter, milk, eggs, sour cream, and vanilla. Add the dry mixture to the wet mixture and stir until well combined.Step 3Scrape batter into prepared baking pan and smooth top. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Let cool completely on a wire rack.Step 4Make the frosting: In a large bowl, beat the cream cheese, butter, powdered sugar, vanilla, and salt until light and fluffy, about 3 minutes.Step 5In another large bowl, beat the coffee, sugar, and hot water until light and fluffy, about 4 minutes. Scrape the coffee mixture into the cream cheese mixture and beat until well combined.Step 6Spread frosting over cooled cake, garnish with sprinkles, slice, and serve.
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