Description
These Red Velvet Jar Cakes are a beautiful, portable dessert layered with moist red velvet cake and creamy cream cheese frosting. Perfect for parties, gifting, or an indulgent treat.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 8 mason jars (8 oz size)
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan.
- In a bowl, whisk together flour, cocoa, baking soda, and salt.
- In a separate bowl, beat sugar, oil, eggs, food coloring, vanilla, vinegar, and buttermilk until smooth.
- Gradually add dry ingredients to wet, mixing until just combined.
- Pour batter into prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack. Once cooled, crumble or cut the cake into small pieces.
- Beat cream cheese and butter until fluffy. Add powdered sugar gradually and beat until smooth. Stir in vanilla extract.
- Layer frosting and cake pieces alternately into jars, ending with a layer of frosting.
- Top with cake crumbs or sprinkles. Chill for 30 minutes before serving.
Notes
- Cool cake completely before layering to avoid melting the frosting.
- Use a piping bag for neater frosting layers.
- Jars can be made ahead and stored in the fridge for up to 5 days.
- Customize layers with jam, chocolate chips, or nuts for variety.
Nutrition
- Serving Size: 1 jar
- Calories: 450
- Sugar: 38g
- Sodium: 270mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg