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Neapolitan Cake in a Jar
Growing up, my mom always loaded the fridge full of Neapolitan ice cream. It was her flavor of choice, and even my chocolate-hating sister did not complain. The perfect summer pastime for us was a gallon bucket of ice cream and a few spoons, standing in the kitchen with the windows open, scooping the melty vanilla, chocolate and strawberry into our mouths.
In honor of those summer afternoon memories, I stuck that classic ice cream flavor into a cake and packaged it up in a jar with a similarly-flavored swirl of buttercream right up on top.
Neapolitan Cakes in a Jar
24 8-ounce canning jars
chocolate cake batter
strawberry cake batter (I used a pink lady cake)
vanilla cake batter
chocolate buttercream
vanilla buttercream
strawberry buttercream
Preheat oven to 350 degrees F. Spray the inside of the canning jars with canola oil. Scoop 2 tablespoons of each flavor cake batter into the jars one at a time to create layers. Bake at 350 degrees F for 15-20 minutes or until center of the cake springs back when touched. Remove from oven and top with rings and lids. The jars will pop and seal as the cakes cool. Store in the fridge until ready to serve.
To frost I used Katie’s technique for two-tone frosting, place all three frostings in three different piping bags. Cut the tips off and then place the three bags into one larger bag fitted with a large-sized tip. Then pipe frosting onto cakes before serving.
Makes 24 cupcakes when you use approximately 1/2 the cake batter for each of the 3 cakes flavors.
For even more recipes in a jar, check out “Contain Yourself! 15 beyond-exciting desserts in a jar!”
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10 Comments
[...] Neapolitan Cake in a Jar – The Family Kitchen Not only is there a great tip about how to do a swirled color frosting, but these look delicious! These would make great gifts. (I think people enjoyed it when we did cake in a jar before as gifts. I hope anyway.) [...]
Many Little Links: April 9, 2011 commented on Apr 09 11 at 10:02 pm[...] blogs.babble.com via Holly on [...]
Oh, How Pinteresting: Desserts in Jars | Woman Tribune commented on Aug 17 11 at 10:34 amJaime (sophistimom) commented on Apr 08 11 at 1:44 amThese look wonderful, Shaina, and thanks for the link!
Lori D commented on Apr 08 11 at 2:25 pmOh my! Yum! Darned diet!!
bridget {bake at 350} commented on Apr 11 11 at 5:33 pmthis is so adorable! Shaina…can you move to Texas, please?
bety commented on May 13 11 at 12:37 amvery good idea!!!
Judith commented on Oct 17 11 at 12:45 amFor a little extra surprise & deliciousness add mini chocolate chips to the chocolate cake batter,turns it to double chocolate. Adding strawberries to the strawberry batter making it double strawberry & choose your favorite vanilla flavor cake mix or recipe to make it’s batter. This also adds more moisture yummyness that can’t be described .Then when you add your buttercream icing either try mixing in a little bit of mini chocolate chips into the chocolate buttercreame & a few diced up strawberries into the strawberry buttercreame or add them as a garnish sprinkled over the top of the buttercreams. It gives it a little extra delicousness & if you use as a garnish a little extra eye appeal as well.
Mitzi Arellano commented on Jan 12 12 at 2:56 pmCan these be frozen? My daughter is getting married in May and would love to have the groom’s cake be cake-in-a-jar. I’m wondering how far out I can make them from the actual wedding date…
Diane commented on Jan 17 12 at 8:45 pmTry adding the frosting in one bag, you can load some on the walls of the bag, like stripes.
Linda Ward commented on Feb 09 12 at 5:09 pmI make applesauce cake in a jar for Christmas gifts. You can make them in October and they are still good at Christmas. It is just like canned food. It is sealed and safe to use for up to 6 months….maybe longer. No refrigeration required.
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