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The Spruce / Kristina Vanni
Nutrition Facts (per serving) | |
---|---|
604 | Calories |
26g | Fat |
90g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 604 |
% Daily Value* | |
Total Fat 26g | 34% |
Saturated Fat 9g | 43% |
Cholesterol 55mg | 18% |
Sodium 233mg | 10% |
Total Carbohydrate 90g | 33% |
Dietary Fiber 1g | 3% |
Total Sugars 76g | |
Protein 4g | |
Vitamin C 0mg | 0% |
Calcium 39mg | 3% |
Iron 2mg | 10% |
Potassium 66mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
There's no doubt that cake is fun to bake and even more fun to eat. This technique for making cake in a jar turns a mini dessert into an adorable and portable treat. In fact, the jars can even be decorated with ribbons or labels to create edible gifts. Feel free to experiment with your favorite cake and frosting combinations for various holidays and celebrations. These make ahead desserts are great for birthday parties, baby and wedding showers, or even just a picnic in the park or at the beach.
Ingredients
For the Chocolate Cake:
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Cooking spray
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1 cup all-purpose flour
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3/4 cup granulated sugar
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1/4 cup unsweetened cocoa powder
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1/2 teaspoon baking soda
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1/2 teaspoon fine salt
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1/2 cup vegetable oil
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3/4 cup buttermilk
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1 large egg
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1 teaspoon vanilla extract
For the Buttercream Frosting:
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1 (1-pound) box confectioners' sugar
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1/2 cup unsalted butter, softened
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3 to 4 tablespoons milk
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1 teaspoon vanilla extract
Steps to Make It
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Gather the ingredients. Preheat the oven to 350 F.
The Spruce / Kristina Vanni -
Line an 15 x 10-inch rimmed baking sheet with non-stick foil. Spray the foil with nonstick cooking spray.
The Spruce / Kristina Vanni -
In a large bowl, mix together the flour, granulated sugar, cocoa powder, baking soda, and salt.
The Spruce / Kristina Vanni -
In another large bowl, combine the vegetable oil, buttermilk, egg, and vanilla extract. Beat until well-combined.
The Spruce / Kristina Vanni -
Add the dry ingredients to the wet ingredients and mix until combined and the cake batter is smooth.
The Spruce / Kristina Vanni -
Pour the cake batter into the prepared baking sheet pan and spread into an even layer. The cake will be thin. Bake in a 350 degree F oven for 10 minutes. The cake is done when it begins to pull away from the sides of the pan and springs back when lightly pressed. Cool completely before cutting and layering in the jars.
The Spruce / Kristina Vanni -
While the cake is cooling, prepare the frosting. In the bowl of a stand mixer, combine the confectioners' sugar and butter. Add just enough milk to achieve the desired consistency and mix in the vanilla extract.
The Spruce / Kristina Vanni -
Fill a piping bag with the prepared frosting.
The Spruce / Kristina Vanni -
Using a 2 1/2 inch round cookie or biscuit cutter, cut out circles of the cake. Reserving remaining cake.
The Spruce / Kristina Vanni -
Place one circle in the bottom of each 4 ounce canning jar. Top with a swirl of frosting. Continue layering until you reach the top of the jar. Sprinkle some of the cake scrap crumbs on top. Continue until all the jars are assembled.
The Spruce / Kristina Vanni -
Top the jars with the lids and refrigerate until ready to serve. Decorate the jars with ribbons or gift tags as desired. Bring the jars to room temperature before serving.
Tip
- The cake portion of this cake in a jar recipe can be baked in advance. After baking, allow the cake to cool completely. Wrap tightly in plastic wrap and freeze until ready to assemble. The cake does not need to be defrosted before layering in the jars.
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