Preheat the oven to 350°F. Prepare two 8-inch round cake pans with parchment and nonstick spray.

In a saucepan, melt butter over medium heat. Add instant coffee and hot water, whisk until combined, then remove from heat.

Mix flour, sugar, salt, and baking soda in a large bowl. Add the butter-coffee mixture and stir to combine.

In a separate bowl, whisk buttermilk, eggs, and vanilla. Pour into batter and whisk until smooth.

Divide the batter evenly into the prepared pans. Bake for 24 minutes or until a toothpick comes out clean.

Let cakes cool completely. Slice each into two layers to create four layers.

Freeze the layers for at least 2 hours.

Prepare whipped cream: Chill mixing bowl and whisk. Mix softened cream cheese and sugar until smooth, then add heavy cream and vanilla, whip to stiff peaks.

Stack cake layers with whipped cream in between. Chill assembled cake.

Make the icing: Melt butter, add instant coffee, half-and-half, and vanilla. Whisk in confectioners' sugar until smooth.

Pour coffee icing over the cake. Let set before serving.