Red Velvet Cake With Cream Cheese Frosting In Jars

This month's challenge for LBT event, Cake In A Jar
I have no mason jar. Most of my glass jars from store bought jam or pasta sauce were disposed. I have a few but it's already used for my homemade jams
So in the end these are the "jars" I used :)

Layers of red velvet cake and cream cheese frosting
To make it looks more Christmas-ey I added a little green food coloring on the frosting :)
Sprinkled with red and green sand sugar, poked little Santa and Snowman cupcake topping and that's it :)

Layering them one by one in the jar is not so simple. Let alone make it neatly arranged. So I am pretty satisfied with this outcome :)

 

 

Recipe for the cake is from Joy Of Baking and the frosting is from Eugenie's Kitchen

 

Red Velvet Cake

 

What you need:

(below is full recipe, I only made half)

 

250g cake flour

1/2 tsp salt

2 tbsp. cocoa powder

113g unsalted butter, room temperature

300g sugar

2 large eggs

1 tsp vanilla extract

240ml buttermilk

2 tbsp liquid red food color (I mixed 1:1 noel red and cochineal red)

1 tsp white distilled vinegar

1 tsp baking soda

 

Method:

1. Preheat oven to 175degC. Put the rack in the middle of the oven
2. Butter two 9" round cake pans, line the bottoms with parchment paper
3. Sift flour, salt and cocoa together. Set aside
4. Beat butter til soft (2 mins). Add in sugar, beat til light and fluffy (about 3-5 mins)
5. Add in egg, one at a time, beat well after each addition, scrape down the sides
6. Add in vanilla extract, beat til combined
7. Whisk buttermilk with red color
8. With mixer in low speed, alternatively add in flour mixture and buttermilk to the butter mixture in 3 additions (beginning and ending with the flour)
9. Combine vinegar and baking soda in a small bowl. Let it fizz then quickly fold into the cake batter
10. Pour on the pans, smooth the tops. Bake about 30 minutes til skewer comes out clean
11. Cool on the wire rack in the pans for 10 mins and remove from pan
12. Cool further on wire rack

 

Cream Cheese Frosting

 

What you need:

 

113g unsalted butter, room temperature

100g icing sugar (original recipe: 125g)

200g cream cheese (original recipe: 142g)

1/2 tsp vanilla extract (or zest of 1 lemon)

 

Method:

1. In a bowl add cream cheese, butter and icing sugar, also vanilla or lemon zest
2. Cream together til homogenous

 

To assemble:

1. Spoon frosting to the bottom of the jar, smooth the top. Place rounded cut piece of cake (thickness about 1 inch). Spoon more frosting on top of the cake, smooth the top
2. Continue til there are 3 layers of cake. Last layer on top should be the frosting
3. Decorate as desired
4. My "jar" is wider at the top so the size of each cake is different. The bottom layer is 5cm, middle layer is 5.5cm while the top layer is 6cm

 

Oh yum! Such a sinful indulgence!

 

 

 

I'm also submitting this post to Baby Sumo's Christmas Recipe Collection 2013 hosted by hosted by Baby Sumo of Eat Your Heart Out