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Red Velvet Cake in a Jar


  • 2 1/2 cups cake flour
  • 1/2 tsp salt
  • 4 tbsp unsweetened cocoa powder
  • 1/2 cup butter softened
  • 1 1/2 cups sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup buttermilk
  • 1-2 tbsp red food coloring
  • 1 tsp white vinegar
  • 1 tsp baking soda


  • Preheat the oven to 400 degrees.
  • Wash and dry mason jars, set lids aside. Pint size jars work great. Spray with non stick spray.
  • For the cake: Sift together flour, unsweetened cocoa powder, and salt; whisk to combine.
  • Set aside.
  • In a large mixing bowl beat butter and sugar until creamed and combined.
  • Add eggs and vanilla and mix well.
  • In a small bowl or measuring cup mix buttermilk and red food coloring.
  • With the mixer running on low alternately add 1/4 of the flour and 1/3 of the buttermilk mix until fully combined (start with flour).
  • Finally mix baking soda and white vinegar in a small bowl or cup.
  • Pour into batter and mix well (if making batter ahead of time wait to do this step until right before you bake).
  • Pour batter into jars, filling halfway. I use a measuring cup for less mess.
  • Place jars on a baking sheet, 6 to 8 per baking sheet.
  • Bake for 20-30 minutes, depending on what size jars you use. Stick a toothpick or butter knife in the center and if they come out clean the cake is done!
  • Meanwhile, while cakes are baking, place lids (not rings) in a small saucepan filled with water.  bring to a boil and then turn off heat and let sit in hot water while cakes bake.
  • As soon as cakes come out of the oven remove lids one out of a time with tongs and dry off with a hand towel.
  • Place lids on top of hot jars (wear oven mitts!) and screw the rings on each jar tightly.
  • Set aside to cool. The lids will pop when they seal from the heat, approx 30 min.
  • You can decorate with ribbon and a gift tag and don't forget to send a jar of frosting!