Brewed Awakening Coffee Layer Cake

Brewed Awakening Coffee Layer Cake

By: Jessica - Brookfield, WI - 2016 Recipe Contest

"I have recently gotten into making cakes other than my often-requested red velvet. My red velvet cake is loved by so many people, and I was getting bored and itchy to wow people with new creations. I started branching out, first with a tropical carrot cake, then a confetti cake, and now (thanks to this recipe contest) a delicious coffee layer cake! I enjoy tinkering in the kitchen and being creative with the process of making 100% edible cakes, frostings, cookies, fondants, figurines, etc. I love Door County and Door County Coffee (we were just up there a month ago) and I knew I had to make this cake special, as it showcases my favorite coffee from you (Coconut Cupcakes) in liquid and an ultra fine powder that I made from your grounds! There are both brewed coffee and the fine grounds in the cake batter, buttercream frosting, and even the fondant! I played around with ingredients multiple times, asking people (a.k.a. happy taste testers) for feedback, and changing amounts as needed. My final creation is tried and tested and loved by those close to me. I can not wait to share it with you and others who appreciate a moist and coffee-packed cake!"


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.



Featured Ingredient: Coconut Cupcakes Coffee 10 oz. Bag Ground


    • Door County Coffee & Tea Co.'s ground Coconut Cupcakes (2/3 c. for brewing plus an additional ¼ c. to ½ c. for making ultra fine grounds to use in this recipe.)


    • 2 c. all-purpose flour
    • 1 tsp. baking soda
    • 1 tsp. baking powder, ½ tsp. fine (popcorn) salt
    • 2 Tbsp. cocoa powder
    • 4 tsp. ultra fine ground Door County Coconut Cupcakes coffee grounds
    • 2 c. granulated sugar
    • 1 c. vegetable oil
    • 2 large eggs (room temperature)
    • 1 c. buttermilk (1 Tbsp. lemon juice + enough skim milk to make 1 c. total)
    • 2 tsp. vanilla extract
    • ¾ c. strong brewed Door County Coconut Cupcakes coffee (warm)
    • 1 tsp. distilled white vinegar, pea-sized amount brown gel food color (optional)


    • 2 sticks salted butter (room temperature)
    • 4 c. powdered sugar
    • ¼ tsp. fine (popcorn) salt
    • 3 Tbsp. cocoa powder
    • 2 tsp. ultra fine ground Door County Coconut Cupcakes coffee grounds
    • ½ tsp. vanilla extract
    • 1 Tbsp. strong brewed Door County Coconut Cupcakes coffee (warm)
    • 4 Tbsp. Coffee-Mate Coconut Creme creamer (room temperature)
    • pea-sized amount (or more to liking) brown gel food color (optional)


    • 1/4 c. Jet-Puffed Marshmallow Creme
    • 1 c. powdered sugar
    • Pinch of fine (popcorn) salt
    • Couple drops each of: vanilla extract- black food color- brown food color
    • 1/2 Tbsp. brewed Door County Coconut Cupcakes Coffee
    • Pinch of ultra fine ground Door County Coffee Coconut Cupcakes grounds



  1. (2/3 C. Door County Coffee Coconut Cupcakes grounds and cold water in a 12 serve drip coffee pot), AND MAKING ULTRA FINE GROUNDS by scooping ¼ c. to ½ c. (depending on blade height) of dry grounds into a food processor
  2. Process the grounds (about 3 minutes total) to create an ultra fine coffee ground dust to use in the recipe below
  3. Shake grounds that are still regular back into the bag for later use
  4. Retrieve the ultra fine coffee grounds left in the bottom and sides of the food processor and place on a plate or in a bowl, set aside


  1. Spray non-stick cooking spray into two 9 inch. round cake pans, cut a circle out of parchment paper and line each pan
  2. Spray again with non-stick cooking spray, wipe any excess spray, set pans aside


  1. Preheat oven to 325*F, and arrange a rack to the middle of your oven, grab two bowls (a huge one and a medium sized one), in the medium sized bowl- add 2 c. flour, sprinkle over 1 tsp. baking soda- 1 tsp. baking powder- ½ tsp. fine (popcorn) salt- 2 Tbsp. cocoa powder- and 4 tsp. ultra-fine ground coffee, now mix all of the dry ingredients together with a pastry cutter or large fork until incorporated, set aside dry mixture.
  2. Create the wet portion of the cake batter by adding 2 c. of white granulated sugar into the large bowl, add 1 c. vegetable oil over the sugar, mix on medium speed with a hand mixer until well incorporated
  3. Add 2 large eggs and mix again until incorporated, add 1 c. of prepared buttermilk mixture and mix again, add 2 tsp. vanilla extract- ¾ c. brewed warm coffee- 1 tsp. distilled white vinegar- a pea-sized amount of brown food color gel (if desired) and mix again
  4. Add the prepared dry mixture into the wet mixture bowl 1 cup at a time while using the hand mixer on medium speed until the dry ingredients disappear into the wet mixture completely
  5. Fill each of the two prepared pans with the cake batter equally, place each of the pans into the oven, bake for 36 minutes being sure to give both pans one 180* rotation approximately halfway through the baking time (start checking for doneness after 30 minutes, your oven time may vary)
  6. Remove both pans from the oven and check the center of each cake with a skewer/toothpick to ensure that the cake is finished, place both cakes on a cooling rack and allow to sit for 15 minutes in the pan


  1. Using a large microwavable bowl, cut the 2 sticks of salted butter into Tbsp. sized chunks, microwave for approximately 15 to 20 seconds (depending on your microwave) just until the butter is warm and begins to melt
  2. Now use a hand mixer on medium to beat the butter until fluffy, place 4 c. of powdered sugar over all of the fluffy butter in the bowl, sprinkle over ¼ tsp. fine (popcorn) salt- 3 Tbsp. cocoa powder and 2 tsp. ultra-fine coffee grounds then mix all of the dry ingredients together on the top of the bowl to incorporate
  3. Now mix with the hand mixer on medium speed for about 10 seconds to begin to incorporate the butter with the dry mixture
  4. Drizzle ½ tsp. vanilla extract- 1 Tbsp. brewed coffee- a pea-sized amount of brown gel food color (or more to your liking) and 4 Tbsp. Coffee-Mate Coconut Creme liquid around the bowl
  5. Use the hand mixer on medium speed to mix the buttercream completely and scrape down the sides of the bowl as you go until everything in the bowl is uniform in consistency (cover the bowl if you do not plan to use it quickly as it is a crusting buttercream)
  6. Remove the cakes from the pans and let cool completely (taking care to remove the parchment off the bottom of each cake)
  7. Decorate each cake with the frosting as desired and then hand whatever is left in the bowl over to a loved one, sprinkle the tiny bit of ultra-fine ground coffee over the top of the cake to up the pretty factor


  1. In a medium sized bowl, mix all of the following ingredients together with gloved hands; ¼ c. Jet-Puffed Marshmallow Creme, 1 c. powdered sugar, pinch of fine (popcorn) salt, a couple of drops each of vanilla extract- brown food color gel- and black food color gel (to desired color), ½ Tbsp. Brewed coffee, and a pinch of the ultra-fine coffee grounds, then knead the fondant until it comes together completely and is soft and pliable being sure to add a little extra powdered sugar at a time if the fondant becomes too sticky
  2. Now roll 1/3 inch balls of the fondant into a coffee bean shape and then score down the center with the back of a butterknife blade, (if desired) paint each fondant coffee bean with a small paint brush and a drop of diluted brown gel food color
  3. Arrange the beans about the cake to make it even prettier, pour yourself a cup of coffee and cut yourself a piece of cake and get to eating!