Cake Jars Recipe

Prepare cake

Preheat oven to 350°F (175°C). Grease and line an 8-inch round or an 8x8 pan. In a bowl whisk flour, baking powder, baking soda, cinnamon and salt. In a separate large bowl whisk together granulated sugar, brown sugar, oil, eggs and vanilla until combined. Stir dry ingredients into wet until just combined, then fold in grated carrots and walnuts. Pour into prepared pan and bake 25–30 minutes or until a toothpick comes out clean. Let cool completely.

Make cream cheese frosting

Beat cream cheese and softened butter until smooth. Add lemon juice and gradually beat in powdered sugar until thick and spreadable. Chill briefly to firm up if necessary.

Assemble jars

Crumble cooled cake into medium crumbs. Spoon about 1–2 tablespoons of cake crumbs into the bottom of each jar, add a layer of frosting (about 1 tablespoon), repeat to create two to three layers finishing with frosting. Top with a sprinkle of chopped walnuts and a small carrot ribbon or mint leaf. Refrigerate until serving. Serve chilled or at cool room temperature.

Prepare cake

Preheat oven to 350°F (175°C). Grease an 8-inch round or 8x8 pan. Whisk together flour, cocoa, baking powder, baking soda and salt. In another bowl beat eggs, sugar, oil, buttermilk and vanilla until combined. Stir dry ingredients into wet, then add hot water and mix until smooth (batter will be thin). Pour into prepared pan and bake 22–28 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool completely.

Prepare ganache (if not using ready-made)

Heat 1/2 cup heavy cream until simmering, pour over 4 oz chopped semisweet chocolate and let sit 1 minute then stir until smooth. Cool slightly to thicken to a spreadable consistency.

Assemble jars

Crumble cooled chocolate cake. Place 1–2 tablespoons crumbs into each jar, add 1 tablespoon ganache, repeat to build layered effect finishing with ganache drizzle. Optional: garnish with chocolate shavings or a dusting of cocoa. Refrigerate until serving.

Make crust

Combine graham cracker crumbs and melted butter until evenly moistened. Press about 2 tablespoons of the mixture into the bottom of each jar to form a crust layer. Chill while preparing filling.

Make filling

Whisk together sweetened condensed milk, lime juice, lime zest and egg yolks until smooth and thickened slightly. (If you prefer a cooked filling, transfer to a small saucepan and cook over low heat, stirring constantly, until it thickens slightly, then cool.)

Assemble jars

Spoon the lime filling over the crust in each jar (about 2–3 tablespoons each). Chill in refrigerator for at least 2 hours to set. Whip heavy cream with powdered sugar until soft peaks form and pipe or spoon over each jar before serving. Garnish with lime zest and a mint leaf.

Use clean 4–6 oz jars for individual servings. For each variety, assemble layers so every ingredient listed is used: crust or cake crumbs as base, filling or frosting/ganache as middle layers, and a final garnish. Wipe jar rims, seal with lids if transporting, and refrigerate. Label jars if offering assorted flavors. Keep refrigerated; consume within 3–4 days.