Go Back

Cake in a Jar

A delightful dessert combining layers of moist cake and fluffy frosting, served in charming jars. Perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder (for chocolate cakes) Use only if making a chocolate variant.
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vegetable oil Can be substituted with applesauce for a lighter version.
  • ½ cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the assembly
  • Your favorite amount frosting (store-bought or homemade)
  • N/A Jars for layering (e.g., mason jars) Ensure jars are clean and ready for use.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper.
  2. In a large bowl, combine the flour, sugar, cocoa powder (if making a chocolate variant), baking powder, baking soda, and salt. Whisk together until well blended.
  3. Create a well in the center of the dry ingredients and add the vegetable oil, milk, eggs, and vanilla extract. Beat on medium speed until smooth and well combined.
Baking
  1. Pour the batter into the prepared pans and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
Layering
  1. Once cooled, crumble the cake into bite-sized pieces, or cut it into layers and carefully start layering in jars. Begin with a layer of cake, followed by a layer of frosting. Repeat the process until the jars are filled, topping with a final dollop of frosting and desired toppings.
Chill and serve
  1. Place the assembled jars in the refrigerator for a few hours (if possible) to allow the flavors to meld. Serve chilled and enjoy!

Notes

Store jars in the refrigerator covered with a lid for up to 4-5 days. For longer storage, seal and freeze. Thaw overnight in the fridge before serving.