Red Velvet Cake in a Jar

Julie Ryan Evans
Food & Party
30

cake in a jarI've been obsessed with cake in a jar for awhile now. These single serving cakes are first of all delicious and can be made in a variety of flavors, but also because they're adorable and come in handy for so many different occasions.

I like to send them to friends and family members that I can't be with to celebrate birthdays, and give them as treats to my children's teachers or others for whom I want to give a small token of thanks. Since each one contains just one serving, they also can save you from devouring an entire cake ... as easily, anyway. Here's a recipe for red velvet cake in a jar that will blow your mind adapted from Cakies.

Red Velvet Cake in a Jar

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
2 1/4 tsp cocoa powder
1 1/2 cup canola oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
1 tsp white distilled vinegar
2 tsp vanilla extract

For the cream cheese frosting:

1 pound cream cheese, softened
2 sticks butter, softened
2 tsps vanilla extract
4 cups sifted powdered sugar

Beat together all frosting ingredients until creamy.

For the Cupcakes:

Preheat the oven to 350 degrees F. Coat two muffin pans with baking spray.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 17 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely.

Once cupcakes are cool, slice them in half horizontally into tops and bottoms.

Place 1 bottom in each jar.

Put a layer of the frosting.

Take the top of the cupcake and place on top of the layer of frosting.

Flatten (gently smash) the top part of the cupcake inside the jar. You want to get the top sort of flat.

Beautifully frost the top of the cupcake, then screw the top on tightly.

Image via Rachel From Cupcakes Take the Cake/Flickr

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