Cake becomes ever-so-cute when served in a glass jar. Serve a mason jar of fluffy cake and frosting, packaged with pretty patterned fabric to wow your guests. An eager twist of the cap and a squeal of delight is sure to follow. This adorable dessert travels well, making it the perfect lunchbox surprise, party favour or ‘just because’ gift. The best part? It’s cute, but not too cute to eat!
Pick your favourite flavour: Double Vanilla Cake with Dark Chocolate Frosting, Ultimate Chocolate Cake, or Red Velvet Cake, and bake your heart out!


12 mason jars (250ml)
Deep dish baking pan
Piping bag
Fabric, in the pattern of your choice
12 Elastics


Double Vanilla Cake with Dark Chocolate Frosting
Yields 12 individual cakes


Double Vanilla Cake:
8 ounces butter
2 cups sugar
4 eggs
4 tablespoons vanilla
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 cup milk

Dark Chocolate Frosting:
16 ounces dark chocolate
8 ounces butter
2 tablespoons cocoa powder
1 cup cream
1 tablespoon vanilla
8 cups confectioners sugar


Double Vanilla Cake
1. Preheat oven to 350 F.
2. Blend butter and sugar together in a stand mixer until smooth and creamy. Add the eggs one at a time, incorporating each before adding the next. Add the vanilla.
3. Whisk the flour, baking powder and salt together in a separate bowl. Add to the wet ingredients along with the milk. Beat everything for a few moments until smooth.

Now for the twist…
4. Boil 4 cups of water in a kettle

5. Pour cake batter into a measuring cup for easy pouring. Fill one-third of mason jars with batter. Place jars in a deep dish baking pan.
6. Pour boiling water into deep-dish baking pan so that it reaches up to one-third of the mason jars.
7. Place baking pan in oven and bake for 35 minutes, or until tops of cakes spring back when you touch them. Remove from oven and let cool.

Dark Chocolate Frosting
1. Add the chocolate, butter and cocoa powder to a bowl set over a pot of simmering water. Stir until melted. Pour the melted chocolate into a mixing bowl along with the cream and vanilla. Gradually beat in the confectioners’ sugar. Continue beating until the icing is smooth and spreadable.

Now for the twist…

2.Measure the width of the mason jar lids. Cut fabric into squares two
inches larger than the width of the lid. For example, if the lid is 3
inches wide, the fabric square should be 5 inches by 5 inches. Set fabric aside.

3. Spoon icing into piping bag. In a circular motion, pipe icing over the cakes, covering the surface of the cake.
4.Garnish with sprinkles and seal shut with the lid.
5. Place fabric over lid of mason jar and stretch elastic over to hold in place. Tie on a ribbon to hide the elastic.
adena-headshot Adena Lazowski is founder of the charming food blog, Lace and Lemon Drops. A bona fide domestic goddess, she loves her sea-blue KitchenAid mixer, big bowls of pasta, and most of all, preparing food for family and friends.