Preheat oven to 350°F. Spray 2, 8-inch round cake pans with nonstick cooking spray and line with parchment paper. Set aside.

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

In a large bowl, mix flour, sugar, salt, and baking soda. Add butter mixture and stir until fully combined.

In a separate bowl, whisk together buttermilk, eggs, and vanilla. Gradually pour into batter, whisking until smooth.

Divide batter evenly into prepared cake pans.

Bake for 24 minutes. Cool cakes on wire racks.

Once cooled, cut each layer horizontally into two, creating four layers.

Freeze layers for at least 2 hours.

Prepare whipped cream: Chill mixing bowl and whisk, then beat cream cheese and sugar until smooth. Gradually add heavy cream and vanilla, beat until stiff peaks form.

Assemble the cake: Place one layer on a serving plate, spread ⅓ whipped cream, repeat for all layers, finishing with a layer of whipped cream on top.

For the icing, melt butter, add instant coffee, half-and-half, and vanilla. Whisk in confectioners' sugar until smooth. Drizzle over the assembled cake.