Preheat oven to 350°F (180°C).

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together flour, cocoa, espresso powder, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition.

Spray a Nordic Ware 6-Cup Charlotte Cake Pan with baking spray with flour. Pour batter into prepared pan.

Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

When ready to serve, top cooled cake with Cookies and Cream Whipped Frosting. Garnish with cookies, if desired. Refrigerate in an airtight container for up to 3 days.