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Layered Funfetti Cake Jars

Created by: Jamie Dinardi-Dill of Sweet Confetti
WHAT YOU NEED:
Funfetti Cake: 
- 1 c. + 2 tbsp Flour
- 3/4 c. White Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/3 c. Yogurt 
- 1/2 c. Vegetable Oil
- 2.5 tsp Vanilla Extract
- 1 Egg
- 1/2 c. Warm Water
Vanilla Buttercream:
- 1/2 c. Salted Butter, Softened
- 2 tsp Vanilla Extract
- 2 c. Powdered Sugar
- 3 tbsp Heavy Cream
 
Cake Jar Assembly:
- Mini Mason Jars or other Small Containers 
- Chopped Strawberries (or any other fruit you'd like)
- Additional sprinkles for in between layers and on top of dessert 
- Any additional garnishes for top of cake jars
INSTRUCTIONS:
Make Cake:
- Preheat the oven to 325 degrees and preheat a 9x9" pan, set aside. 
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside. 
- In a small bowl, whisk together vegetable oil, yogurt, vanilla extract and egg.
- Slowly mix wet ingredients into dry ingredients until batter is formed. 
- Stir in warm water. 
- Gently stir in sprinkles. 
- Pour batter into prepared pan and bake for 25 minutes or until the center of the cake is baked through. 
- Allow cake to cool. 
Make Buttercream:
- Beat the butter until light and fluffy. 
- Add in powdered sugar and mix on low until combined. 
- Add in heavy cream and bring speed up to medium high and beat until frosting is fluffy and creamy, should take a couple of minutes. 
- Add in vanilla extract and mix until combined. 
Cake Jar Assembly:
- Once cake is cooled, crumble into small pieces.  
- Place funfetti cake into the bottom of mini mason jars in one even layer.
- Cover cake with layer of sprinkles.
- Pipe layer of buttercream on top of sprinkles. 
- Cover buttercream with chopped strawberries.
- Repeat layers until you reach the top of your jar. 
- Garnish top of cake jar with extra sprinkles or other edible garnishes.

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