Make the cake:

1. Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare the bake even stripes if desired.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until well incorporated. Next mix in the sour cream and beat until well combined.
3. In a separate bowl, sift together the dry ingredients. To the batter, alternate adding half the dry ingredients followed by half of the coffee 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. Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool completely.

Make the frosting:

1. Cut the butter into 1 tablespoon size pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the Nutella until well mixed.
2. Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar.
3. Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1 tablespoon at a time. Add a pinch of salt if needed to cut the sweetness.

Assemble the cake: