Ding Dong Sheet Cake

Preheat the oven to 350°F. Spray a 10×15-inch sheet pan (jelly roll pan) with nonstick cooking spray.

To the bowl of a stand mixer, add the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix to combine.

In a separate bowl, combine the buttermilk, oil, eggs, and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

Pour the batter into the prepared pan and bake for 28-30 minutes, or until a cake tester or toothpick comes out mostly clean with no wet batter.

Let the cake cool in the pan completely. Then, place it in the freezer or refrigerator until firm.