Friday, December 20, 2013

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
  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)
  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


  1. Looks so delicious.....can feel Xmas weather ready....thanks for sharing

  2. we have same thinking, the other day I just talked to my daughter whether to make a red velvet cake with green cream cheese frosting, hehehe..I saw cake in the jars in a food show, this is a great idea!

  3. This sure is a pretty cake. The green and red layers definitely screams Christmas to me :) Thx for linking it to my Christmas event.

  4. Merry Christmas and Happy 2014 to you and your family, Alice!

    I like Christmas with lots of reds and greens!!! Your red velvet cake in the jars looks very pretty and Christmasy :D

  5. Ahhh!! What a coincidence!? I just baked red velvet cupcakes today!! But yours look soo Christmasy. Mine wasn't as vibrant red cos I didn't use the red colorant. I used beet but it still yielded a super moist red velvet. Love the green and red color combo! Nice one!!

  6. What oven u use?
    And what oven u recommend?

    1. I use Tefal, but to be honest, I dont think that's my best choice
      Rowenta or Bosch should be better in quality :)



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