Description
Red velvet cake in a jar blends Southern charm with modern dessert creativity, offering a delightful twist on classic comfort. Rich cocoa-infused layers nestled in glass bring elegance and portability, inviting dessert enthusiasts to savor each spoonful of pure indulgence.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups (300 grams) all-purpose flour
- 1 ½ cups (300 grams) granulated sugar
- 1 cup (240 milliliters) buttermilk
- 1 cup (240 milliliters) vegetable oil
- 2 large eggs, room temperature
Flavoring and Coloring Ingredients:
- 1 tablespoon (15 milliliters) red food coloring
- 1 teaspoon cocoa powder
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Binding and Seasoning Ingredients:
- 1 teaspoon baking soda
- 1 teaspoon salt
Frosting Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- ½ cup (113 grams) unsalted butter, softened
- 3 cups (360 grams) powdered sugar
- 1 teaspoon vanilla extract
Additional Items:
- 6–8 small mason jars (8 ounces each)
- Crushed red velvet cake crumbs for garnish (optional)
Instructions
- Warm the oven to 350°F (175°C) and prepare a 9×13-inch baking pan by lining it with parchment paper and applying a light coat of oil.
- Combine the dry ingredients in a mixing bowl, thoroughly blending the flour, sugar, baking soda, cocoa powder, and salt using a whisk to eliminate any potential lumps.
- In a separate large mixing vessel, vigorously whisk together the buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and vibrant red food coloring until the mixture achieves a smooth, uniform consistency.
- Carefully incorporate the dry ingredient mixture into the liquid ingredients, gently folding and stirring until just combined, taking care not to overmix the batter.
- Transfer the crimson-hued batter into the prepared baking pan, ensuring an even distribution across the surface.
- Slide the pan into the preheated oven and bake for 25-30 minutes, monitoring the cake’s progress by inserting a toothpick into the center – it should emerge clean and free of raw batter.
- Once baked, remove the pan from the oven and allow the cake to cool completely on a wire rack, which will help prevent moisture buildup and ensure a perfect texture.
- After the cake has reached room temperature, proceed with assembling the jar dessert by cutting and layering cake pieces with your preferred frosting or cream.
Notes
- Cocoa Powder Matters: Use high-quality unsweetened cocoa powder for a rich, deep chocolate flavor that enhances the red velvet’s signature taste.
- Buttermilk Swap: No buttermilk? Create a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Food Coloring Alternatives: For a natural red hue, replace artificial food coloring with beet juice or concentrated beet powder, which adds color and subtle earthiness.
- Jar Assembly Tips: Slice cake into clean, even layers and use a round cookie cutter for perfect circular pieces that fit neatly inside mason jars.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 to 8
- Calories: 360
- Sugar: 35 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 30 mg