This single-serving cake in a jar is a perfect grab-and-go dessert for parties and gatherings. Layer rounds of any bakery-tested cake, add your favorite frosting and toppings, seal the jar, and tape on a sample spoon for easy serving. These individual jars are tidy, plate-free, and ideal for baby showers, birthdays, or any low-mess event.
Equipment Checklist
If you already have pint-sized wide-mouth jars, those work well, though they can be harder to source and more expensive. I prefer lightweight plastic jars that can be recycled after use — they’re inexpensive and work great.
Note on jar size: The jars shown are 6 oz plastic jars, about 2.8″ wide and 2.6″ tall, which fit two cake layers nicely.
Small jars
Plastic wide-mouth jars that match your cake-ring size make assembly quick and consistent. Different jar sizes will change the number of rounds you’ll need per batch.
Washi tape
Use a strip of washi tape to attach a small spoon and add a decorative touch.
Sample spoons
Small tasting spoons are the right scale for these jars and make the dessert feel finished and portable.
Cake rings or round cutters
Use a cake ring or round cookie cutter that matches the jar opening to cut clean, uniform cake rounds for layering.
Why You’ll Love These Mason Jar Cakes
- Less cleanup – No slicing or plates required, so cleanup is minimal. Great for events and parties.
- Stay fresh – Sealed jars keep the cake fresher longer, so you can prep a day or two in advance.
- Perfect gift – Customize flavors and decorations to create thoughtful, giftable mini desserts.
Ingredients
This method works with any of your favorite cake recipes, fillings, frostings, and toppings. It’s a technique rather than a single recipe, so the flavor possibilities are endless. At minimum you’ll need:
- Your favorite cake (baked, chilled, and ideally frozen for cutting)
- Optional filling
- Your favorite frosting
- Toppings such as sprinkles, cookie crumbs, or chocolate shavings
Yield note: With my cake recipes, a single batch baked in a quarter-sheet pan yields about 6 jar cakes (using the 6 oz jars pictured). A double batch in a half-sheet pan yields about 12 jar cakes. Results vary by jar size.
Pro Tip
Freeze the baked cake before cutting—moist cakes slice more cleanly when frozen, making assembly much easier.
Variations
These jars adapt to countless flavor combinations. A few popular ideas:
Birthday Cake in a Jar
Fold jimmies into vanilla batter for a funfetti base, layer with vanilla buttercream, and finish with extra sprinkles for a festive birthday treat.
Red Velvet Cake Jar
Cut red velvet into rounds, layer with cream cheese frosting, and top with crumbled cake for added color and texture.
Chocolate Cake Jar
Use an ultra-moist chocolate cake and fill with chocolate buttercream, ganache, or peanut-butter frosting. Top with a piped swirl and chocolate shavings.
Carrot Cake in a Jar
Layer spiced carrot cake with cinnamon or cream cheese buttercream for a seasonal favorite—great for holidays like Easter.
Storage
Sealed jars keep in the refrigerator for about 3–5 days. If you include a highly perishable topping (fresh berries, for example), plan to serve within a couple of days. For best flavor and texture, let jars come to room temperature for 15–30 minutes before serving.
Pro Tips to Remember
- Do not bake cakes inside standard canning jars. These jars aren’t intended for baking. Instead, bake cakes separately and cut rounds to fit the jars.
- Using a cookie cutter or cake ring produces a clean, crisp edge on each cake round and is faster than assembling from scraps.
- Cut and layer cakes while frozen to reduce crumbling and make assembly smoother.
- Fill a piping bag with frosting to speed up filling and finishing each jar.
These jar cakes are adorable, easy to customize, and great for bakeries, events, or at-home entertaining. They combine the appeal of trifles and parfaits with the convenience of single-serving packaging.
Try different cake and frosting combinations to build a variety of flavors, and use washi tape, ribbons, or labels to personalize jars for gifts or themed events. Happy baking!
Related Recipes
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The Best Pumpkin Cheesecake Cake
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Moist Applesauce Crumb Cake
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Fresh Raspberry Layer Cake
Recipe & Step-by-Step Instructions
Easy Cake in a Jar Recipe (Mason Jar Cakes)
Equipment
- Small jars (plastic or glass; pictured jars are 6 oz, 2.8″ wide x 2.6″ tall)
- Washi tape
- Sample spoons
- Cake rings or round cutters
- Piping bag for frosting
Ingredients
- 1x batch of your favorite cake (completely chilled, ideally frozen)
- Your favorite frosting
- Toppings (sprinkles, cookie crumbles, etc.)
Instructions
- Bake your chosen cake and chill it thoroughly. Freeze the cake for easier, cleaner cutting. Use a cutter to cut the number of rounds you need (about 12 rounds for a 1x batch when using the pictured jars).
- Place one cake round into each jar so it sits flat against the bottom.
- Pipe a swirl of frosting on top of the first layer using a piping bag.
- Add the second cake round, then pipe a final swirl of frosting. Garnish with sprinkles, cookie crumbs, or other toppings. Keep decorations below the lid height so they aren’t crushed when sealed.
- Seal each jar and tape a sample spoon to the lid with washi tape. Serve immediately or refrigerate for 3–5 days.
Notes
Sealed jars keep for about 3–5 days in the refrigerator unless they contain highly perishable ingredients. Let jars come to room temperature before serving for best texture and flavor.
Author: Amy