Instructions

For the cake:

1. Preheat the oven to 350°F. Generously grease and flour your bundt pan using a combination of flour and cocoa powder.
2. In a large mixing bowl, beat the eggs and sugar for approximately 2 minutes until well combined. Next add the vegetable oil, vanilla extract, and sour cream. Beat on medium speed until well incorporated. Scrape down the bowl as needed.
3. In a separate bowl, sift together the dry ingredients then combine the coffee with the milk. To the batter, alternate adding half the dry ingredients followed by half of the liquid and mix just until the flour starts to incorporate. Repeat with remaining ingredients. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
4. Pour the batter into the prepared bundt pan and bake at 350°F for 35-40 minutes, keeping a careful eye on the baking during the last few minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
5. Remove from the oven and place on a cooling rack, and after 5 minutes, run a knife around the outside edge of your cake and in the center to release it from the sides of the pan. Turn it out onto a plate or cooling rack. Allow to cool completely.

For the frosting:

1. Beat the cream cheese until it’s smooth. Then add the powdered sugar and vanilla extract and beat until the ingredients are well combined.  Slowly add the heavy cream, one teaspoon at a time until the cream cheese reaches your desired consistency. It should still be thick, not runny, but it should run off your spoon without too much effort.
2. Place the cream cheese in a piping bag and cut off the edge of the piping bag about ¼-inch from the bottom. Pipe the cream cheese frosting along the top and sides of the cake.