Cake Jars Recipe

Bake carrot cake

Preheat oven to 350°F (175°C). In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a separate large bowl, beat eggs with granulated and brown sugar until combined, then stir in oil and vanilla. Fold in dry ingredients until just combined, then fold in grated carrots and optional walnuts. Divide batter among four 8-oz jars (fill jars halfway to allow rise) or into an 8-inch pan to bake and crumble later. Bake jars or pan for 20–25 minutes (pan may take 25–30) until a toothpick comes out with moist crumbs. Cool completely.

Prepare cream cheese frosting

Beat room-temperature cream cheese and butter until smooth. Gradually add powdered sugar and beat until creamy. Add lemon juice and mix to taste. If too thin, chill briefly to thicken.

Assemble jars

Crumble any cake baked in a pan. Layer in each jar: 1) 2–3 tbsp cake crumbs, 2) 2 tbsp cream cheese frosting, 3) another 2–3 tbsp cake, 4) a final 1–2 tbsp frosting. Smooth top and garnish with carrot ribbons and toasted walnuts if desired. Refrigerate at least 1 hour before serving.

Bake chocolate cake

Preheat oven to 350°F (175°C). Whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat eggs with sugar until combined, then add milk, oil, hot coffee, and vanilla; mix until smooth. Fold dry ingredients in until just combined. Divide batter among four 8-oz jars (fill halfway) or an 8-inch pan. Bake 20–25 minutes (longer if pan) until a toothpick returns moist crumbs. Cool completely.

Prepare ganache (if not using store-bought)

Heat 1/4 cup heavy cream until simmering and pour over 4 oz chopped dark chocolate. Let sit 1 minute, then stir until glossy and smooth. Cool slightly to thicken to spoonable consistency.

Assemble jars

Crumble cake if baked in a pan. In each jar layer: 1) 2–3 tbsp cake, 2) 1 tbsp chocolate ganache, 3) 2–3 tbsp cake, 4) finish with 1 tbsp ganache. Top with shaved chocolate. Chill 30–60 minutes before serving.

Prepare crust

Combine graham cracker crumbs with melted butter until evenly moistened. Press about 2–3 tbsp crust into the bottom of each 8-oz jar to form a compact layer. Chill in refrigerator while making filling.

Make key lime filling

In a bowl whisk together sweetened condensed milk, lime juice, lime zest, and egg yolks until smooth and slightly thickened. Note: to fully cook the eggs and set the filling, you can bake the jars: preheat oven to 325°F (160°C), place jars in a baking dish, fill dish with hot water halfway up jar sides and bake 12–15 minutes until filling is set but still slightly jiggly. Remove and cool. Alternatively, for a no-bake variation, temper the mixture by whisking over a double boiler until thickened (about 6–8 minutes) and cool.

Whip cream

Whip heavy cream with powdered sugar until soft to medium peaks form. Chill until assembly.

Assemble jars

Spoon or pipe the cooled lime filling over the chilled crust in each jar (about 3–4 tbsp filling per jar). Top with a generous spoonful of whipped cream (about 2 tbsp) and garnish with lime slice or extra zest. Chill at least 2 hours (or overnight) before serving to fully set and meld flavors.

Ensure all components are fully cooled before assembling to prevent condensation and sogginess. Use consistent layering: crumb/base, filling/frosting, crumb, topping to get attractive visual layers in the jar.

Store completed jars refrigerated up to 3–4 days. For transport, seal jars with lids; hold chilled until serving. For assorted orders, label jars by flavor.