Preheat your oven to 325°F and prepare three 8-inch cake pans by lining them with parchment paper and spraying with nonstick spray.

Whisk together hot coffee and cocoa powder in a bowl until smooth and set aside.

Sift flour, baking powder, baking soda, salt, and optional cinnamon into another bowl.

Combine sugar, vegetable oil, and melted butter in a large bowl. Whisk in the eggs and yolk until smooth.

Stir in buttermilk, vanilla extract, and red food coloring until well blended.

Add vinegar and the coffee-cocoa mixture, mixing until everything is combined.

Fold in the dry ingredients in three additions, mixing gently each time.

Divide the batter evenly among the prepared pans.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.

Beat cream cheese and butter in a bowl until smooth.

Add vanilla extract and gradually mix in powdered sugar until the frosting is airy and fluffy.

Assemble your cake by placing one layer on a serving platter, spreading frosting generously on top, and repeating with the next layer.

Chill the assembled cake in the refrigerator for 30 minutes before slicing.