Description
Individual red velvet cake jars layered with moist cake and creamy cream cheese frosting. An easy and fun dessert!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon red food coloring (gel recommended)
- 1 teaspoon white vinegar
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- Red velvet cake crumbs (reserved from baking)
- Sprinkles
- Fresh berries (strawberries, raspberries)
- Chocolate shavings
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking soda, cocoa powder, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Begin and end with dry ingredients. Mix until just combined.
- In a small bowl, combine red food coloring and white vinegar. Add this mixture to the batter and stir until well combined.
- Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cool, crumble the cake into small pieces. Reserve some larger crumbs for garnish if desired.
- In a large bowl, beat together softened cream cheese and butter until smooth and creamy.
- Gradually add sifted powdered sugar, one cup at a time, beating well after each addition.
- Stir in vanilla extract and a pinch of salt.
- If the frosting is too thick, add milk or cream, a tablespoon at a time. If it’s too thin, add more powdered sugar, a tablespoon at a time.
- Choose your jars. Make sure they are clean and dry.
- Start by adding a layer of crumbled red velvet cake to the bottom of each jar.
- Next, add a layer of cream cheese frosting on top of the cake.
- Repeat the layers of cake and frosting until you reach the top of the jar.
- Top each jar with your desired garnishes.
- Chill the cake jars in the refrigerator for at least 30 minutes before serving.
- Serve and Enjoy!
Notes
- Gel food coloring is recommended for a more vibrant red color in the cake.
- Sifting the powdered sugar helps to prevent lumps in the frosting.
- Make sure the cream cheese and butter are softened to room temperature for a smooth frosting.
- Don’t overmix the cake batter, as this can result in a tough cake.
- Chilling the jars before serving allows the flavors to meld and the frosting to set.
- Feel free to get creative with the garnishes!
- Prep Time: 30 minutes
- Cook Time: 25 minutes