Red Velvet Jar Cake

Red Velvet Jar Cake


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Check out this awesome recipe for not only the best-tasting red velvet cake but also the most decorative way to serve up an easy dessert! Try garnishing with your favorite fresh fruits for an appealing contrast of flavors.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

6 servings


  • 1 C. cake flour
  • 2 T. unsweetened cocoa powder
  • 1/2 tsp. kosher salt
  • 2/3 C. vegetable oil
  • 3/4 C. granulated sugar
  • 1 egg
  • 3 tsp. vanilla extract, divided
  • 2 T. red food coloring
  • 1/2 C. buttermilk
  • 1/2 tsp. baking soda
  • 3/4 tsp. white vinegar
  • 8 oz. cream cheese, room temperature
  • 3 T. butter, room temperature
  • 3 3/4 C. confectioners' sugar
  • 6 large mason jars

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Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. In a large bowl, combine flour, cocoa powder, and salt. In another bowl, beat together oil, sugar, and egg. Slowly add in one teaspoon of vanilla and the food coloring. In two batches, add in the flour mixture and alternate with stirring in the buttermilk. Mix until just combined. In a small dish, whisk together vinegar and baking soda. Stir into batter and distribute between the 12 paper-lined muffin cups. Bake for 20 minutes. Meanwhile, beat together the remaining ingredients in a large bowl until well combined and fluffy. Remove muffins from oven and let stand until cool enough to handle. Slice each cupcake in half horizontally and stuff into the bottom of your mason jars. Create layers of cake and cream cheese frosting until each jar is full.

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