One of my favorite family traditions is that we always make Red Velvet Cake for birthdays . . . . everyone’s birthday, every year! I was given the recipe many years ago by our Aunt Louise and I still have the original recipe cards that are now tattered around the edges and bent at the corners. There are stains from drops of vanilla and red food coloring, and some of the words are a bit faded with age, but I still pull out that old recipe card every time a birthday rolls around.
The original recipe is entitled, “Waldorf Astoria Red Velvet Cake,” and it truly is an elegant dessert. To make it from scratch is not difficult, but it does take a bit of time and fussing around. The frosting, as well, is wonderful, but it is a cooked frosting, made in two steps so you really have to set aside enough time to do it right. It is much easier now, however, because you can just buy a cake mix and a can of frosting . . . . but either way, Red Velvet Cake is a treasure in our family.
So, when I came across a recipe for Red Velvet Cake-in-a-Jar I just had to try it! I decided to try it with the box mix first and then perhaps when I get good at it, I will go through the extra work to make the cakes up from scratch What fun it is to see those beautiful little cakes in their sparkly jars! I found a couple of other recipes to share with you today, as well, one of them a special Valentine’s Day Strawberry Cake-in-a-Jar from Mini Baker Cupcakes. I hope you will visit her and see her other delightful recipes!
Valentine’s Day Strawberry Cake-In-a-Jar from Mini Baker Cupcakes
(makes 9 mason jar desserts)
1. Preheat oven to 350 degrees. Spray three 8″ round cake pans with non-stick cooking spray. Set aside.
2. Blend the cake mix, water, oil, eggs and sour cream in a large bowl until all ingredients are moistened. Using a had mixer, beat on medium speed for 2 minutes.
3. Pour 1/3 of the strawberry cake batter into one of the cake pans.
4. Add a 7-9 drops of food coloring to the remaining batter. Mix thoroughly. Pour half of that batter the second cake pan.
5. To the of the batter add 5-7 more drops of red food coloring. Mix thoroughly. Pour this batter into the last empty cake pan.
6. You should have three pans, with even amount of cake batter, in three shades: pink, red, and dark red. You can add as much or as little food coloring as you’d like to customize your shades of pink & red.
7. Bake cakes for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let the cakes cool completely.
8. Using a round biscuit cutter, or any other object the same diameter as your mason jars, cut 9 circles out of each cake. You will have 27 circles total- 9 in each shade. Set these aside while you make the frosting.
Cream Cheese Frosting:
1 (8 oz) package cream cheese, softened
1/2 cup butter, softened
3-4 cups sifted confectioners’ sugar
1 teaspoon vanilla sugar
1. In a medium bowl, cream together the cream cheese and butter until creamy.
2. Mix in vanilla and then gradually mix in the confectioners’ sugar. Add more or less sugar, depending on how creamy or stiff you like your frosting.
3. Put the dark red cake circles in the bottom of your mason jars. Using a spoon or a pastry bag, pipe 1 tablespoon of frosting on top of the cake circle.
4. Next, put the bright red cake circles on top of the frosting. Top with another tablespoon of frosting. Repeat with the pink cake circles. Top with some pink sprinkles and eat up!
Thank you to Mini Baker Cupcakes! Please visit her blog for more wonderful recipes!