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Red Velvet Cakes In A Jar

Fluffy red velvet cupcakes with perfectly sweet and slightly tangy cream cheese frosting all layered in mason jars!
Prep Time30 mins
Cook Time18 mins
Total Time48 mins
Course: Dessert
Cuisine: American
Servings: 16 jars
Calories: 396kcal


For the cake

  • cups (300 grams) cake flour
  • cups (297 grams) sugar
  • 1 tsp. baking soda
  • 2 tbsp. cocoa powder
  • 1 tsp. salt
  • 2 large eggs room temperature
  • cups (297 grams) vegetable oil
  • 1 cup (224 grams) buttermilk
  • 2 tbsp. 1 oz. liquid red food coloring
  • 1 tsp. vanilla extract
  • 1 tsp. distilled white vinegar
  • For the frosting:*
  • 16 oz. (227 grams) cream cheese
  • 10 tbsp. (71 grams) unsalted butter at room temperature
  • 4 tsp. vanilla extract
  • 5 cups (284 grams) confectioners’ sugar sifted


  • Preheat the oven to 350° F. Line cupcake pans with paper liners or spray generously with a non-stick spray.
  • In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.
  • Then whisk in the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar until well blended. 
  • Divide the batter evenly between the prepared liners. Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
  • To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. 
  • Once cupcakes are cooled, cut them in half. Layer in the mason jars, with half a cupcake, frosting, then repeat twice.


  • Have your pans ready before you start. Because these are going in mason jars in the end, you could skip the cupcake liners and simply spray your pans generously with a non-stick spray. These are my go to cupcake pans right now that I am baking with. 
  • Combine your dry ingredients in one bowl and then simply add in your wet ingredients. This is a great one bowl recipe!
  • Use COLD cream cheese for your frosting. It will take a little longer to whip up but holds up better. But if you don't want to bust out that mixer, then soften that cream cheese and then mix by hand. 
  • Allow the cupcakes to cool fully and then remove the paper liners if you used them. 
  • If your cupcakes are small you can layer a cupcake, frosting, and repeat. For me my cupcakes were a little large so I cut them in half. I used this size for the mason jars
  • Each jar then got- cupcake, frosting, cupcake, frosting, cupcake frosting. Each jar holds 1 1/2 cupcakes. 


Calories: 396kcal | Carbohydrates: 34.2g | Protein: 4.1g | Fat: 27.5g | Saturated Fat: 9.2g | Cholesterol: 26mg | Sodium: 314mg | Potassium: 84mg | Fiber: 0.7g | Sugar: 18.2g | Calcium: 30mg | Iron: 1.1mg