I’ve always wanted to try making jar cakes – cake in jars. They’re so easy to transport! Since it was my friend Rica’s birthday, I decided to make them for her. I coupled a peach cake with a strawberry cream cheese frosting. Instead of cutting out circles to place in the jars, I used muffin tins!
Check out the verdict at the end of the post!
Adapted from a post comment.
Makes 12 jar cake layers to fill 3 small jars.
1/4 cup peach puree*
3/4 cup flour
0.5 tsp baking powder
1/8 tsp salt
1/4 cup butter
1/2 cup sugar
0.5 tsp vanilla
1/8 cup milk
*peel a peach and puree in a blender. In a saucepan, simmer over low heat to reduce.
1. Preheat oven to 325 degrees.
2. Grease and flour muffin tray.
3. Sift flour, salt, and baking powder together.
4. Beat butter and sugar.
5. Add vanilla, egg, and peach puree.
6. Mix in milk.
7. Mix in flour.
8. Fill muffin tins ¼-1/3 full.
9. Add any remaining puree on each cake layer.
10. Bake for 13 minutes.
Strawberry Cream Cheese Filling
Adapted from here.
Makes 1 cup
1/2 packages of cream cheese (4 ounces), room temperature
1 Tbs + 1 tsp butter, room temperature
Heaping 1/3 cup icing sugar
1/4 teaspoons vanilla extract
1/3 cup strawberries
1. In a large bowl, mix cream cheese, butter, and sugar until creamy.
2. Mix in vanilla.
3. Pure strawberries in a blender or food processor. Mix into cream cheese mixture.
4. Add more sugar if it is too runny. Store in refrigerator until ready to use.
1. Place a cake layer in a jar.
2. Pipe frosting on top.
3. Place next cake layer on top of frosting, and repeat until full.
4. Sprinkle top layer with sprinkles.
|Step 1: place cake in jar|
|Step 2: add frosting|
|Step 3: repeat|
|Replace lids with nice fabric or paper|
|Add ribbon and spoons|
Verdict: These turned out pretty! I wished that the peach flavor was more pronounced – adding peach flavoring would have helped with this. Adding cut up fruit as a layer would also have been delicious too! I decorated with ribbon and added a spoon that made them ready to transport and ready to eat!