- 1 (18.25 ounce) package angel food cake mix
- 1 1/4 cups water
- 1 (3.3 gram) packet instant coffee (such as Starbucks VIA®)
- 3/4 cup water
- 3 tablespoons coffee-flavored liqueur
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup heavy cream
- 2 tablespoons butter, softened
- 1 (3.5 ounce) package instant French vanilla pudding mix
- 1 (4 ounce) package cream cheese, softened
- 2 tablespoons heavy cream
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C).
- Place cake mix and 1 1/4 cup of water in a large glass or metal mixing bowl; beat with an electric mixer on low speed for 30 seconds to mix the ingredients. Change mixer speed to medium and beat 1 minute more.
- Pour the batter into an ungreased 9×13-inch baking pan.
- Bake in the preheated oven on the center rack until the cake is golden brown and a toothpick inserted into the middle comes out clean, 35 to 45 minutes.
- Remove cake from the oven, allow to cool completely, and remove from the pan. Cut the cake horizontally into 2 layers. Place 1 layer onto a serving platter to serve as the bottom of the cake; set the second layer aside.
- Mix instant coffee with 3/4 cup of water in a bowl until dissolved; drizzle the coffee mixture evenly over the bottom cake layer.
- Drizzle coffee liqueur over the bottom cake layer.
- Beat 8 ounces cream cheese, 1/2 cup cream, butter, and French vanilla pudding mix with an electric mixer in a bowl until the mixture is smooth and creamy, about 3 minutes.
- Spread pudding mixture over the bottom cake layer.
- Place the top cake layer onto the filling.
- Beat 4 ounces cream cheese, 2 tablespoons cream, confectioners' sugar, and vanilla extract with an electric mixer in a bowl until smooth.
- Spread the frosting over the top and sides of the cake. Refrigerate leftovers.