Jack In The Box Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Position racks in the center of the oven.

Mix dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 2 cups granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly combined.

Cream butter and combine wet

In the bowl of a stand mixer fitted with the paddle (or a large bowl with a hand mixer), beat 3/4 cup room-temperature unsalted butter and 1/4 cup vegetable oil on medium speed until smooth and slightly fluffy, about 1–2 minutes. Add the eggs one at a time, beating briefly after each addition. Scrape down the bowl.

Combine wet and dry

With mixer on low, add half of the dry mixture to the butter mixture, then add 1 cup buttermilk and 1 tsp vanilla, then add the remaining dry mixture. Mix just until combined — do not overmix. Scrape bowl and finish with 8–10 low-speed turns to ensure uniform batter.

Bake

Divide batter evenly between prepared pans. Smooth tops and tap pans on the counter to release large bubbles. Bake in preheated oven 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway through baking for even color.

Cool

Allow cakes to cool in pans on a wire rack for 10 minutes. Run a thin knife around edges, invert onto racks, peel off parchment, then cool completely (about 1 hour) before assembling.

While cakes cool, combine 1 cup raspberry jam, 1/2 cup fresh raspberries (if using), and 1 tsp lemon juice in a small saucepan. Warm gently over low heat just until jam loosens and fresh berries break down, stirring often, about 4–6 minutes. Do not boil. Remove from heat and let cool to room temperature; this helps prevent the frosting from sliding when assembled.

Beat cream cheese and butter

In a clean bowl, beat 8 oz room-temperature cream cheese and 1/2 cup room-temperature unsalted butter on medium speed until smooth and fully combined, about 2 minutes.

Add sugar and flavor

Gradually add 4 cups powdered sugar, 1 cup at a time, mixing on low until incorporated to avoid a cloud of sugar. Once combined, increase speed to medium-high and beat 1–2 minutes until light and fluffy. Add 1 tsp vanilla and 1/4 tsp salt and beat to combine. If frosting is too soft, chill 15–20 minutes; if too stiff, add 1–2 tsp milk or cream to loosen.

Level and split layers

If cake domes formed, level the tops with a serrated knife so layers stack evenly. Place one cake layer on a serving plate or cake board.

Spread a thin crumb coat of frosting: apply a thin layer of cream cheese frosting over the top of the bottom layer to seal crumbs, then chill 10 minutes to set.

Assemble jam filling: spoon 3/4 cup of the cooled raspberry jam mixture onto the crumb-coated bottom layer, leaving a 1/2-inch margin from the edge to avoid squeezing out. If you want a surprise center (jack in the box concept), spoon additional jam or place a small sealed fondant pouch in the center before adding the top layer (optional and decorative only; do not use non-edible items).

Top layer and full frost: Place the second cake layer on top. Apply a generous layer of cream cheese frosting over the top and sides, smoothing with an offset spatula. For a clean finish, chill 15 minutes and then apply a second smooth coat.

Create jack-in-the-box look

Tint 1 cup of the frosting lightly with red food coloring (use 2–3 drops until desired color). Tint 1/2 cup frosting with yellow food coloring. Pipe or spread alternating red and yellow stripes around the sides of the cake to mimic a classic jack-in-the-box. Use a small round tip or the back of a spoon to create straight or slightly waved panels.

Add face and decorations: Use chocolate chips or black piping gel for eyes (place two chips or piped dots). Use pink sanding sugar or tinted frosting for cheeks. Dust or spray edible gold on any metallic parts you add (handle, accents). Place petite fondant jack figure slightly off-center on top of the cake to evoke the surprise; secure with a dab of frosting.

Chill and serve: Chill the assembled cake 30 minutes to set the frosting. Bring to room temperature 20–30 minutes before serving for best texture. Slice and serve, revealing the raspberry jam layer inside.