Preheat oven to 350°F. Prepare a 9x12” pan with baking spray and parchment. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.

In another large bowl, add eggs, sugar, sour cream, vegetable oil, and vanilla. Whisk together until smooth and well combined.

In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and cocoa powder. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), then mix until smooth.

Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter into the prepared pan, and bake for 30 to 35 minutes or until an inserted toothpick comes out clean. Allow to cool completely before frosting.

Add the butter to a stand mixer fitted with the whisk attachment or a large bowl. Beat on high until the butter is doubled in volume and looks light and fluffy, about 3 to 5 minutes.

Turn the stand mixer or hand mixer to low and slowly add the confectioners sugar. Beat on medium until completely incorporated and smooth.

Turn the stand mixer to medium, then pour in the melted chocolate and mix until combined.

Add in the SunButter, then beat until combined. Add the SunButter Chocolate Buttercream on top of cooled sheet cake, then top with sprinkles to decorate.