Preheat oven 350 degrees
(you'll be using 3 bowls, one with the mixer, and 2 smaller bowls)
In a small/medium bowl combine cocoa with water mixing with wire whisk until smooth.
Cool completely.
In another small/medium bowl whisk flour with baking soda, salt, and baking powder so there are no lumps.
In a large bowl of a mixer, beat on high the butter and sugar.
Add in the eggs, and vanilla, cinnamon, and instant coffee (if using) until light and whipped about 5 minutes.
On low-speed mix in flour mixture and cocoa mixture.
Do not overbeat.
Prepare 3 8" baking pans with parchment on the bottom and baking spray on the sides for easy removal of cake after it's baked.
Divide the batter evenly in the 3 pans.
Bake for 25-30 minutes or until a toothpick comes out clean.
Cool cake in the pan, then turn the cake out on a cooling rack to be sure they are completely cooled. I refrigerate my cake so it's cold when the frosting goes on. A couple of hours or overnight.
Prepare frosting right before you are ready to use it.
Whip cream, milk, and pudding on high until fluffy.
Place about 1 cup of frosting in between the layers of cake and smooth it out with a spatula.
Place the remaining frosting on the top and sides of the cake and smooth nicely.
Dust top with cinnamon and coffee through a sifter. Then add sprinkles before icing sets up.
Place cake in the refrigerator to set up. Remove cake 30 minutes before serving so it's easy to slice and not too cold.