I’ve always been wowed by cake in jar. There’s just something about taking a spoon and digging in that makes it feel special. Add fun multi-colored layers on top of that and you’re in for one amazing tasting and looking treat! This particular layered cake in a jar was surprisingly easy to make. The trick to making the layers is to use a cupcake pan and make cupcakes and then put them upside down in the jar, add frosting, then add another cupcake, add frosting and repeat 2 more times. Easy, right?
The one thing I was surprised by was how much red food coloring was needed between each layer when making the batter-I’m talking 10-15 drops per layer! I was so caught up in how pretty the batter was that I forgot to be careful when making the cupcakes and ended up getting red food coloring on my hands so it looked like I was mildly diseased-but it was A-OK because I was just so happy at how these turned out. The recipe makes 6 jars, so I made them and put them in the fridge…fast forward a day and I asked my husband if he wanted one for dessert, he said yes, and I said ‘ok I’ll just take a bite and give it to you.’ Well, I ate the whole jar and he goes ‘hey, I thought you were going to have just one bite haha’ It was just SO good I couldn’t resist! Luckily there were more in the fridge otherwise there would have been a problem lol! Even when I was showing him how the photos came out he said ‘it looks really good, but not as good as they tasted’ so there you have it…these are a NEED TO MAKE item!
- 6 mason jars
- For the cake:
- 1 box Yellow Cake Mix (I used Betty Crocker Super Moist Yellow Cake Mix)
- 3 Eggs
- 1/2 Cup Canola oil
- Red Food coloring
- 24 cupcake liners
- For the Frosting:
- 1 1/2 Cups Heavy Cream
- 1 8oz package cream cheese, reduced fat
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
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