Preheat your oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.

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

In a large bowl, combine flour, sugar, and eggs. Pour in cooled coffee mixture and vanilla extract, mix until smooth.

Divide batter evenly between prepared cake pans and bake for 24 minutes or until a toothpick inserted comes out clean.

Allow cakes to cool completely, then slice each layer horizontally into two, creating four layers.

Prepare the whipped cream: Beat heavy cream, cream cheese, and sugar until stiff peaks form.

Spread a layer of whipped cream between each cake layer. Chill the assembled cake for at least 2 hours.

For frosting, combine softened cream cheese, sugar, and vanilla. Spread over the cake surface.