This single-serving cake in a jar is a delightful, low-mess dessert for parties and gatherings. Layer mini rounds of any bakery-style cake, add your favorite frosting and toppings, then seal each jar and attach a sample spoon for easy serving. These portable treats eliminate extra plates and utensils, making them perfect for baby showers, birthdays, holiday parties, and more.
Equipment Checklist
If you have pint‑sized wide-mouth jars, those work well, but they can be harder to source and more expensive. Plastic jars are an economical, recyclable option that work just as well for these cakes.
Note on jar size: The jars pictured are 6 oz plastic jars, about 2.8″ wide and 2.6″ tall, which fit two cake rounds nicely.
Small jars
I used plastic 6 oz wide-mouth jars that fit the cake rounds perfectly. You can use other sizes, but the yield per batch will vary with jar size.
Washi tape
Washi tape is an easy way to attach the spoon and add a pop of color for gifting or presentation.
Sample spoons
Small tasting spoons are the perfect size for cake jars and make serving convenient.
Cake rings or round cutters
Use a cutter or cake ring that matches your jar diameter to cut clean, even rounds from your baked cake.
Why You’ll Love These Mason Jar Cakes
- Less clean-up – No slicing or passing plates means minimal cleanup, ideal for events and busy bakery service.
- Stay fresh – Sealed jars help cakes stay moist longer, so you can prep desserts a day or two ahead.
- Perfect gift – Customize flavors, frosting, and decorations for thoughtful, portable gifts. Coordinate washi tape for a personal touch.
Ingredients
This is more of a technique than a fixed recipe. Use any of your favorite cake recipes, frostings, and fillings. Common components include:
- Your favorite cake (baked, fully chilled and ideally frozen)
- Cake filling (optional)
- Your favorite frosting
- Toppings (sprinkles, cookie crumbles, chocolate shavings, etc.)
Yield: With typical small jars, a 1x batch baked in a quarter sheet pan makes about 6 jar cakes; a 2x batch in a half sheet pan makes about 12. Results vary by jar size.
Pro Tip
Because these recipes use moist cakes, freeze the baked layers before cutting—frozen cake slices cut cleaner and are easier to handle.
Variations
There are endless ways to flavor and decorate jar cakes. Here are a few popular ideas:
Birthday Cake in a Jar
Fold jimmies into a vanilla batter before baking to make funfetti rounds. Layer with vanilla buttercream and top with extra sprinkles for a festive treat.
Red Velvet Cake Jar
Slice red velvet cake into rounds and layer with cream cheese frosting. Crumble leftover cake on top for extra texture and color.
Chocolate Cake Jar
Use an ultra-moist chocolate cake and layer with chocolate buttercream, ganache, or peanut butter frosting. Finish with a buttercream swirl and chocolate shavings.
Carrot Cake in a Jar
Mini carrot cake rounds layered with cinnamon or cream cheese buttercream make a lovely holiday or Easter dessert. Add chopped walnuts or carrot ribbons if desired.
Storage
When sealed, jar cakes stored in the refrigerator last about 3–5 days, unless they contain a very perishable fresh ingredient (like fresh berries), which shortens their shelf life to a couple of days. For best flavor and texture, bring jars to room temperature before serving.
Pro Tips to Remember
- Do not bake cakes inside canning jars—these jars are not intended for baking. Bake cakes in pans, then cut and assemble.
- Use a round cookie cutter or cake ring to cut neat, crisp rounds for a clean visible edge inside the jar.
- Cut and layer cakes while frozen to prevent crumbling and make assembly easier.
- Load frosting into a piping bag to pipe consistent layers and decorative swirls quickly.
These jar cakes are charming, portable, and versatile—an elevated take on trifles, parfaits, and cake cups. They’re great for bakeries, parties, and gifting.
If you enjoy trying new baking techniques, follow your favorite creators and subscribe for updates. Share your versions of cake jars on social media and tag your baker friends. Happy baking!
Related Recipes
Looking for other recipes to try? Consider these ideas:
- Moist Chocolate Chocolate Chip Bundt Cake
- Pumpkin Cheesecake Cake
- Moist Applesauce Crumb Cake
- Fresh Raspberry Layer Cake
📖 Recipe & Step-by-Step Instructions
Easy Cake in a Jar Recipe (Mason Jar Cakes)
Yields:
1x batch (quarter sheet pan) – 6 cake jars
2x batch (half sheet pan) – 12 cake jars
Equipment
Ingredients
- 1x batch of your favorite cake (completely chilled, ideally frozen)
- 1x batch of your favorite frosting
- Toppings: sprinkles, cookie crumbles, chocolate shavings, etc.
Instructions
-
Bake your chosen cake according to its recipe. Chill completely, then freeze for easier cutting. Use a matching cutter to cut rounds—about 12 rounds for a 1x batch (adjust by jar size). -
Place the first cake round into each jar as the base layer.
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Pipe a layer or swirl of frosting over the first round. Add any filling if desired.
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Top with a second cake round, pipe a final swirl of frosting, and garnish with toppings. Keep decorations below the jar lid height to avoid crushing when sealed.
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Seal each jar and tape a sample spoon to the side with washi tape. Serve immediately or refrigerate for 3–5 days.
Notes
Sealed jar cakes last about 3–5 days in the refrigerator unless they contain very perishable fresh ingredients, which will shorten the shelf life. Let jars come to room temperature before serving for best texture and flavor.