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Red Velvet Cake in Jars

Classic red velvet cake gets upgraded into a packable form with this easy dessert. Brighten up any day of the week with this festive recipe.

Serves 8
Ready in 60 mins
Prep time 40 mins
Cooking time 20 mins
889 calories per serving


> Cooking spray
> 1 (15.25 oz) box red velvet cake mix
> 1-1 1/4 cups water
> 1/2 cup vegetable oil
> 3 large eggs
> 2 sticks (1 cup) unsalted butter, softened
> 1 (8 oz) pkg cream cheese, softened
> 4 cups confectioners sugar
> 3 tbsp low-fat milk
> 1 tsp vanilla extract
> 8 (8 oz) mason jars


Preheat oven to 350°F. Lightly coat an 13x18-inch rimmed baking sheet with the cooking spray and line with parchment. Prepare cake mix according to package directions, adding the water, oil, and eggs, as needed. Spread batter evenly onto prepared baking sheet. Bake 20–23 min., rotating halfway through, until toothpick inserted into center comes out clean. Let cool 30 min.
Meanwhile, prepare the frosting. In a large bowl, using a hand mixer or stand mixer with whisk attachment, beat together the butter and cream cheese 2–3 min., until fluffy. Add the confectioners’ sugar, milk, vanilla, and a pinch of salt. Beat until well blended. Transfer frosting to a pastry bag fitted with a small pastry tip or resealable bag. Cut a corner from the resealable bag if using.
Using the metal ring of a mason jar, cut circle pieces from cake. Gently press 1 circle of cake into bottom of jar. Pipe ½-inch-thick layer of frosting on top. Repeat with two more layers of cake and frosting. Serve immediately seal and chill.


If you want to take these cakes on the go, make sure that the layers of cake and frosting finish below the top of the jar so a lid can be screwed on.

Freeze extra cake scraps to make into cake pops with frosting or to crumble over ice cream.

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