Red Velvet Cake Jars
Red Velvet Cake Jars are a fun way to serve this dessert, and this recipe will show you exactly how to put them together so they look gorgeous and taste incredible.
These layered treats feel festive, impressive, and completely doable—even if you’re short on time.
With fluffy cake, rich frosting, and that beautiful pop of red, these little red velvet desserts stand out for holidays, parties, or gifting.
How to Make Red Velvet Cake in a Jar
- Start by baking a red velvet cake using a boxed mix combined with water, eggs, and oil.
- Spread the batter evenly in two lined jelly roll pans and bake for about 10 minutes, then let the cake cool completely.
- While it cools, prepare a fluffy cream cheese frosting.
- Once the cake is cool, cut out rounds using a jar lid as a cutter to be sure each cake round fits perfectly through the jar opening. Cut the cake rounds close together to help maximize how many circles you can get from each sheet pan, giving you plenty for layering.
- Layer the cake circles and frosting inside half-pint jars—cake, frosting, cake, frosting—finishing with sprinkles.
- Seal the jars for storage or dress them up with ribbon and a spoon for gifting.
Half-pint (8 oz) mason jars are ideal, but you can use smaller jars for mini servings or larger jars for more layers.
You can freeze the cake rounds and frosting separately, but it’s best not to freeze assembled jars, as frosting texture may change.
Try mini chocolate chips, crushed Oreos, or a drizzle of chocolate syrup between layers for extra texture and flavor.
Looking for more fun dessert inspiration? Be sure to check out these great ideas too.
- These easy Cake Recipes are perfect when you want something sweet, simple, and always crowd-pleasing.
- Red Velvet Cake Recipes add that rich color and classic flavor everyone loves for holidays and celebrations.
- Learn how to make a cake in a jar so your desserts feel extra special with easy layers you can assemble ahead of time.
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Red Velvet Cake in a Jar
Ingredients
For the Cake
- Red Velvet box cake mix
- 1 c water
- 3 eggs
- ½ c oil
For the Frosting
- 1 c unsalted butter softened
- 2 oz softened cream cheese optional
- 4 c powdered sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 T heavy cream
- Sprinkles to decorate
- Half-Pint Jars 8 oz jars
Instructions
- Preheat the oven to 350 degrees. Line two jelly roll pans with sides about 11×17 in size with foil or parchment. Spray with a light layer of non-stick spray, set aside.
- In the bowl of a stand mixer, combine the red velvet cake mix, water, eggs and oil. Start mixing on the lowest speed, working up to medium speed. Mix until thoroughly combined – stopping the machine and scraping the sides often.
- Pour approximately half of the cake batter into each of the prepared baking sheets. Use a spatula to help spread the batter into the corners and as even as possible.
- Bake in the preheated oven for 10 minutes. The edges should be set and the center no longer glossy. Remove from the oven and allow to cool completely to room temperature on a wire rack.
- In the bowl of a stand mixer, combine the softened butter, cream cheese (if using), powdered sugar, salt, vanilla and heavy cream. Mix on low speed until combined. Bump up the speed to medium and mix until the frosting is smooth and fluffy looking. Scrape down the sides often and mix until cohesive.
- Transfer the cream cheese frosting to a piping bag fitted with a large star tip.
- Once the cake is cool, use a round cookie cutter or the mason jar lid to cut out the rounds of cake. Try to space them close together to get as many as possible. You should end up with approximately 30-36 rounds depending on the size of your container lid and the size of your pan. Set them aside.
- Prepare your workspace with the bagged frosting, cake rounds, sprinkles and the containers with the lids off. Carefully place one round slice of cake into the bottom of the jar. You may need to fold in half to fit through the opening but we know it will fit once inside because we used the lid to cut it just right.
- Follow up with a small dollop of frosting. Repeat with another layer of cake and dollop of frosting. Repeat with another layer of cake and a dollop of frosting, decorate with some sprinkles on top of the frosting.
- Close the top of the jar for storage.
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