Cake in a Jar Recipe

Cake in a Jar Recipe desserts are cute, portable, colorful, and perfect for birthdays, parties, holidays, gifts, bake sales, and make-ahead treats. These mason jar cakes layer soft funfetti cake, fluffy vanilla buttercream, and cheerful sprinkles inside clear jars, so every serving looks festive before anyone even takes a bite.

The first time I made mason jar cakes, I needed a dessert that could travel without sliding around in a box. I baked a thin sheet cake, cut out little rounds, and layered them with buttercream in clean jars. By the time I added sprinkles and twisted on the lids, they looked like tiny celebration cakes ready for gifting. Friends loved that each jar felt personal, easy to carry, and mess-free. Since then, this Cake in a Jar Recipe has become my favorite dessert for parties because it looks impressive while staying simple and beginner-friendly.

Fun, portable mason jar cakes made with layers of soft funfetti cake, vanilla buttercream, and sprinkles.

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Course: Dessert

Cuisine: American

Calories: 824

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 1 ¼ cups all-purpose flour
• 2 tablespoons cornstarch
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ cup unsalted butter, room temperature
• ¾ cup granulated sugar
• 2 large egg whites, room temperature
• 2 tablespoons canola oil
• ⅓ cup milk, room temperature
• 1 teaspoon vanilla extract
• ¼ cup rainbow sprinkles
• ½ cup unsalted butter, for frosting
• 1 ½-2 cups powdered sugar
• ½ teaspoon vanilla extract, for frosting
• 1-2 tablespoons milk or cream
• 1 pinch salt
• 2 tablespoons extra sprinkles for topping

Equipment

• Mason Jars
• parchment paper
• Sheet cake pan or jelly roll pan
• Circle cookie cutters
• Piping bag and tips
• Mixing Bowls
• Hand mixer or stand mixer
• Paper towels or cloth

Method

 

1. Preheat oven to 350°F. Grease a 9x13-inch or 7x11-inch pan, line it with parchment paper, then grease and flour the parchment.
2. Whisk flour, cornstarch, baking powder, and salt together in a medium bowl.
3. Beat butter and sugar together for 3 to 4 minutes until light, fluffy, and pale.
4. Add egg whites one at a time, mixing well after each addition. Mix in oil and vanilla.
5. Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Mix only until combined.
6. Gently fold in rainbow sprinkles.
7. Spread batter evenly in the prepared pan and bake for 8 to 12 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
8. Beat frosting butter for 3 to 4 minutes until creamy and pale.
9. Add powdered sugar and vanilla. Mix on low until crumbly, then beat until light and fluffy.
10. Add milk or cream a little at a time until the frosting reaches a pipeable consistency.
11. Use circle cookie cutters to cut cake rounds that fit inside the jars.
12. Place one cake round in each jar, then pipe or spoon frosting on top.
13. Add sprinkles or other fillings, then repeat layers until the jars are filled.
14. Finish with frosting and sprinkles, wipe jar edges clean, seal with lids, and serve or store.

Nutrition

Calories: 824kcalCarbohydrates: 102gProtein: 6gFat: 45gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 103mgSodium: 411mgPotassium: 175mgFiber: 1gSugar: 74gVitamin A: 1205IUVitamin C: 0.02mgCalcium: 74mgIron: 2mg

Notes

Use wide-mouth jars for easier layering. Store jar cakes in the refrigerator if using perishable fillings. Let chilled cakes sit briefly at room temperature before serving.

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Why Mason Jar Cakes Are So Fun

Perfect for Parties and Gifts

Cake in a Jar Recipe desserts solve one of the biggest party problems: serving cake neatly. Instead of slicing a large cake, you can hand each guest an individual jar. Because every serving comes sealed and ready, these cakes work beautifully for birthdays, showers, weddings, school events, picnics, and holiday gatherings.

They also make thoughtful edible gifts. Add a ribbon, a tag, and a spoon, and the jar turns into a sweet homemade present. Since the cake layers show through the glass, the finished dessert looks colorful and polished with very little effort.

In addition, jar cakes travel better than frosted cupcakes or sliced cake. The jar protects the layers, keeps the frosting contained, and makes storage easier. You can stack them in the refrigerator, pack them in a cooler, or place them in gift bags without worrying about smashed frosting.

Easy to Customize

This Cake in a Jar Recipe uses funfetti cake and vanilla buttercream, but you can switch the flavors in countless ways. Chocolate cake, red velvet cake, lemon cake, strawberry cake, yellow cake, or spice cake all work well.

You can also change the frosting. Try chocolate buttercream, cream cheese frosting, marshmallow frosting, strawberry frosting, or whipped ganache. Then add fillings like caramel sauce, jam, lemon curd, crushed cookies, candy pieces, or sprinkles.

Because the jars show every layer, contrasting colors look especially pretty. For example, chocolate cake with marshmallow frosting creates a s’mores-inspired jar. Meanwhile, red velvet cake with cream cheese frosting feels perfect for Valentine’s Day.

Ingredients and Tools You Need

Basic Cake Ingredients

For this Cake in a Jar Recipe, you need all-purpose flour, cornstarch, baking powder, salt, butter, sugar, egg whites, oil, milk, vanilla, and rainbow sprinkles. The cornstarch softens the crumb, while butter adds flavor. Oil helps keep the cake moist, which matters because thinner cake layers can dry out quickly.

Use room-temperature butter, egg whites, and milk for the smoothest batter. When ingredients mix evenly, the cake bakes with a softer texture.

Rainbow sprinkles create the classic funfetti look. For the best color, fold them in gently at the end. Do not overmix after adding sprinkles, or the colors may bleed into the batter.

For the frosting, you need butter, powdered sugar, vanilla, milk or cream, and a pinch of salt. Beat the frosting until it looks light and fluffy, so it pipes easily into the jars.

Best Jars and Equipment

Wide-mouth mason jars work best because they make layering easier. A 12-ounce jar creates a generous single serving, while smaller jars make cute mini desserts. Clear jars without heavy designs show the layers best.

You also need a sheet cake pan or jelly roll pan, parchment paper, circle cookie cutters, a piping bag, and paper towels. The cookie cutters help you create neat cake circles that fit inside the jars.

Before cutting cake rounds, test the cutter inside the jar opening. Some jars taper near the bottom, so you may need a smaller cutter for the first layer.

A piping bag makes the frosting layers cleaner. However, you can spoon the frosting into the jars if you prefer. Just wipe the inside of each jar as you go to keep the layers neat.

How to Make Cake in a Jar Recipe

Bake the Cake Layers

Start by preheating the oven to 350°F. Grease a 9x13-inch or 7x11-inch pan, line it with parchment paper, then grease and flour the parchment. This extra step helps the thin cake release cleanly after baking.

Next, whisk flour, cornstarch, baking powder, and salt in a bowl. In a separate bowl, beat butter and sugar until light and fluffy. Then add egg whites one at a time, followed by oil and vanilla.

Add the dry ingredients and milk in alternating additions. Begin and end with the dry ingredients. Mix only until combined because overmixing can make the cake tough.

Gently fold in the sprinkles. Then spread the batter evenly in the prepared pan. Bake for 8 to 12 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before cutting. Warm cake can tear easily and melt the frosting.

Make the Frosting and Assemble

Beat the butter until creamy and pale. Add powdered sugar and vanilla, then mix on low until crumbly. Increase the speed and beat until fluffy. Add milk or cream a little at a time until the frosting reaches a smooth piping consistency.

Once the cake cools, cut circles that match your jar size. Place one cake round in the bottom of each jar. Pipe or spoon frosting over the cake, then add sprinkles or filling if desired.

Repeat the layers until you reach the top of the jar. Wipe the inside glass between layers for a clean look. Finish with frosting and sprinkles, then close the lid.

For a more rustic look, break leftover cake scraps into pieces and layer them instead of cutting rounds. This method reduces waste and still tastes delicious.

Tips, Storage, and Flavor Ideas

Helpful Tips for Neat Jar Cakes

The best Cake in a Jar Recipe results come from careful layering. First, choose jars with wide openings. Next, cut cake rounds slightly smaller than the jar width, so they slide in without crumbling.

Use a piping bag for cleaner frosting layers. If you use a spoon, add frosting slowly and smooth it gently.

Do not overfill the jars if you plan to close them with lids. Leave a little space at the top so the frosting does not smear.

Also, keep paper towels nearby. A quick wipe after each layer keeps the glass clear and pretty.

If your cake scraps look uneven, save them for the middle layers. Use the cleanest cake rounds for the top and bottom.

Storage and Creative Variations

These mason jar cakes follow the same storage rules as regular frosted cake. If you use buttercream only, they can sit at room temperature for up to one day. However, if you add fresh fruit, whipped cream, pastry cream, or lemon curd, store them in the refrigerator.

Assembled jar cakes last 3 to 5 days in the refrigerator. They can also be frozen for up to one month. Thaw them in the refrigerator before serving.

For birthday parties, use funfetti cake, vanilla frosting, and extra sprinkles. For Halloween, layer chocolate cake with orange-tinted frosting and crushed cookies. For Christmas, try red velvet cake with cream cheese frosting. For summer, pair lemon cake with strawberry filling.

Because this dessert is so flexible, you can match it to almost any theme or holiday.

FAQ

Can I make cake in a jar ahead of time?

Yes. You can assemble the jars 1 to 2 days ahead and store them in the refrigerator.

What size jars work best?

Wide-mouth 12-ounce jars work well for generous servings, while 4-ounce jars make mini desserts.

Can I use boxed cake mix?

Yes. Boxed cake mix works well and makes this recipe even faster.

Can I freeze mason jar cakes?

Yes. Freeze sealed jars for up to one month, then thaw them in the refrigerator.

Why did my sprinkles bleed into the batter?

Sprinkles can bleed when overmixed. Fold them in gently right before baking.

Conclusion

Cake in a Jar Recipe desserts are festive, portable, customizable, and easy enough for beginners. With soft funfetti cake, fluffy vanilla buttercream, and bright sprinkles, each jar feels like a tiny party-ready cake. Whether you make them for birthdays, holidays, gifts, or celebrations, these mason jar cakes deliver a fun presentation with classic cake flavor in every spoonful.