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Red velvet cake jars: a buttery red velvet sheet cake cut into rounds, stacked with cream cheese frosting in glass jars, and finished with a frosting dome dipped in rainbow nonpareils. Makes four 7 oz jars. Calories, nutrition, and active time are estimates.
Ingredients
For the cake:
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup white granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract or paste
- 1 tablespoon unsweetened cocoa powder
- 1 1/4 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
- 1/4 cup Greek yogurt or sour cream
- 1 teaspoon white vinegar
- about 1 teaspoon red gel food coloring, depending on strength
For the frosting:
- 1 stick unsalted butter, softened
- 4 oz cream cheese
- 1 teaspoon vanilla extract or paste
- 1/4 teaspoon salt
- 3 cups powdered sugar
- 1 tablespoon milk, as needed for a smooth consistency
To finish:
- 1/2 cup rainbow nonpareil sprinkles
Method
- Preheat the oven to 350°F. Grease a 1/4 sheet pan and line it with parchment paper.
- Cream the butter and granulated sugar together.
- Add the eggs one at a time, mixing until smooth.
- In a separate bowl, whisk the flour, cocoa powder, baking powder, and salt.
- In a jug, whisk the milk, yogurt, vinegar, vanilla, and red gel coloring.
- Add half of the dry mixture to the butter mixture and mix to combine. Add the milk mixture and mix. Finish with the rest of the dry mixture.
- Spread the batter into the pan in an even layer.
- Bake for 18-22 minutes, until a toothpick inserted comes out with a few moist crumbs. Let the cake cool fully.
- Make the frosting: whip the butter, cream cheese, salt, and vanilla together. Add the powdered sugar 1 cup at a time, adding milk as needed for a smooth consistency.
- Transfer half of the frosting to a piping bag.
- Cut rounds of the cooled cake the same size as your jars.
- In each jar, layer a cake round, pipe a layer of frosting, then top with a second cake round.
- Add a scoop of frosting on top and smooth it into an even layer with an offset spatula.
- Pour the sprinkles into a bowl, tip the jar over, and dip the whole frosted top into the nonpareils.
Notes
- The recipe was made in 7 oz jars. Smaller jars work well and give more cakes.
- The source lists the cocoa powder with the cake ingredients but does not say when it goes in. It is whisked in with the dry ingredients here.
Source & credit
Recipe by Ivy Woolenberg '29, shared by the Cornell Peter and Stephanie Nolan School of Hotel Administration on LinkedIn (handle cornellsha): https://www.linkedin.com/school/cornellsha/
Waivio profile: https://www.waivio.com/object/cornell-nolan-school-of-hotel-administration
Calories, nutrition, and the 55-minute active time (about 15 minutes of batter, 20 of baking, and 20 of frosting and assembly) are estimates.