Cake in a Jar, aka Party in a Jar, is a fun and simple way to celebrate and share an individual serving of cake. Layers of your favorite cake, frosting and sprinkles in a Mason jar make for one amazing dessert, perfect for a front porch delivery.
How to make Birthday Cake in a Jar:
Cake Bake the cake (recipe follows) on a half sheet pan to create a thin layer. Once the cake is baked and cooled, using a circle cookie cutter that will fit the size of the jar you are using, cut the cake into rounds. Place the cake rounds on a parchment-lined baking sheet and set aside.
Frosting Make frosting (recipe follows) or use store-bought frosting. If you are mixing in any toppings, place the frosting in a bowl and mix in. Place the frosting in a piping bag with a star tip.
Layer Once your cake is baked and cut and your frosting is ready, grab your Mason jars and start layering. Start with one layer of cake, pipe frosting, add topping if necessary and repeat! Once you are finished layering, garnish the top of the cake with sprinkles. Seal the jar with the lid and add a ribbon.
Enjoy, deliver or store Birthday Cake in a Jar is a perfect treat to deliver to friends. While we are having small celebrations, dropping these off on the porches of your friends and family will make them feel extra special. Birthday Cake in a Jar can be stored in the refrigerator for 3 to 4 days and will stay fresh. When you are ready to eat, take the jars out about 20 minutes before and enjoy!
Save the extras The cake that you are baking will leave you with quite a few cake rounds. Place the extras on a small sheet pan or plate, wrap with plastic wrap and freeze to use the next time you want to make Birthday Cake in a Jar. The frosting will stay fresh in the refrigerator for 1 week or you can freeze it for a later date. When you are ready to use, remove the cake rounds and frosting from the freezer and allow them to defrost before you start layering.
Vanilla Cake
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 1/2 cups granulated sugar
4 eggs
1 tablespoon vanilla extract
1 1/4 cups whole milk
Heat oven to 350 F and line a half sheet pan (12 by 18 inches) with parchment.
In a medium bowl, combine the flour, baking powder and salt; set aside.
In the bowl of a stand mixer with paddle attachment, cream the butter, vegetable oil and sugar until creamy and light in color.
Add the eggs one at a time and vanilla extract, and beat until fully combined and smooth.
Alternate adding in the flour mixture and the milk until all ingredients are added in and batter is smooth.
Beat on medium speed for 3-4 minutes to make sure all ingredients are incorporated.
Pour the cake batter into the prepared sheet pan and spread evenly to cover the entire pan.
Bake for 12 to 14 minutes or until the cake springs back at the touch.
Allow the cake to cool completely before cutting into desired circle size and layering into jars.
Freeze the remaining cake rounds that are not used for your cake jars.
Vanilla Frosting
2 cups unsalted butter
1 cup vegetable shortening
1 teaspoon vanilla extract
8 cups powdered sugar
½ cup rainbow sprinkles
In a large mixing bowl with paddle attachment, combine butter, shortening and vanilla extract. Cream until smooth.
Slowly add powdered sugar and mix on low until combined.
Speed up the mixer to medium-high until icing is thick and smooth.
Store in airtight container until ready to use or store in the refrigerator.
When you are ready to use, stir in rainbow sprinkles.
Variations
Strawberry Shortcake Cake in a Jar: Vanilla cake (homemade or box cake mix); fresh whipped cream or vanilla frosting; fresh strawberries
Chocolate Fudge Brownie Cake in a Jar: Brownie (homemade or store-bought); chocolate fudge icing (homemade or store-bought); chocolate sprinkles
Chocolate Caramel Brownie Cake in a Jar: Brownie (homemade or store-bought); vanilla frosting; caramel sauce (homemade or store-bought)