Raspberry Whipped Cream Cake Jars
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These Raspberry Whipped Cream Cake Jars use crumbled vanilla cake, Whipped Cream Frosting, and fresh raspberries for an incredibly easy summer dessert.
If you love whipped cream and cake as much as I do, check out some of my other favorite recipes like my Strawberry Whipped Cream Cake, Chocolate Cherry Whipped Cream Cake, or my Hostess Cake.
Table of Contents
What are cake jars?
They are exactly what they sound like — cake in a jar. Who doesn't love that? When I make cake jars, I layer cake, then frosting, then cake, and then more frosting so you're getting two layers of cake and frosting. It's that simple!
How to Make Cake Jars
You can use any kind of jar you have to make a cake jar. I usually use an 8-ounce glass jar as that's a good size. But you can also use a mason jar for larger cake jars. And you can even use glasses! Which is what I've used today, as it was literally all I had, haha.
I like using the glass jars or mason jars if I am going to store these, as they have lids. And they will keep for a few days in the fridge, so it’s much better if they have a lid for storing. So, if you plan to store these for a couple days I'd recommend having a jar with a lid.
But, if you are making cake jars to enjoy and eat right away then using a glass totally works! These are a really fun recipe to make for a dinner party. Imagine them all served in cute little glasses on a tray with spoons already in them. You can also make these in a small glass bowl too if you’re serving immediately, that would also work.
Why You'll Love This Recipe
Adorable: I love cake jars because they are so cute! Not only are these adorable, but these are such easy cake jars to make.
Easy: This is such an easy summer dessert! I use simple vanilla cake and whipped cream frosting which is so light. These cake jars are topped with fresh raspberries. But, you can use any summer fruit you have on hand. Blueberries, strawberries, blackberries, they would all be delicious! Or even a mix!
Summer Dessert: These Raspberry Whipped Cream Cake Jars make the perfect summer dessert. Light vanilla cake is mixed with whipped cream frosting, which is incredibly fluffy and light. Not only that, but whipped cream frosting needs to be chilled so these easy cake jars make a delicious cool dessert that's perfect for a summer night.
Organic Cake: While you can order cake jars online or even find them at stores sometimes, making your own with organic cake is fun and will be so much better for you than store bought!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure your butter is soft.
- Cane Sugar: I use organic cane sugar, which is less processed than granulated white sugar. This gives this organic cake more of a natural sweetness without being overly sweet.
- Eggs: Use large eggs.
- Milk: Use whole milk for the best flavor.
- Sour Cream: I use organic sour cream in this organic cake as it provides moisture and a little tang, sour cream cakes are always extra soft!
- Cake Flour: I use my homemade cake flour, store bought also works. Cake flour has a lower protein content than all purpose, creating a light and tender crumb in cake.
- Baking Powder: Use baking powder, not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use fine sea salt.
- Heavy Whipping Cream: I use Organic Valley, you can use your favorite.
- Powdered Sugar: You'll need organic powdered sugar for the whipped cream frosting.
- Raspberries: I'm using fresh raspberries here, but these cake jars could be made with any other fresh fruit like strawberries, blackberries, blueberries, peaches and more.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but a hand mixer also works!
- 6-inch Cake Pans: I bake this organic cake in three 6-inch cake pans. But, since you're just going to crumble it up you can also bake it in cupcake pans if you prefer.
- Parchment Paper: I use nontoxic parchment paper cake rounds to ensure the cake comes out easily.
- Piping Bag: You'll need a large piping bag to pipe the whipped cream frosting. If you don't have this you can use a zip bag or even just spoon it into the jars as well.
- Decorating Tip: I use Ateco tip #846, but any star tip will work similarly.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the eggs, milk, and sour cream and mix for a few rotations. It will look like cottage cheese at this stage. Make sure to scrape down the sides of the bowl to get the sugar that sticks to the bowl.
In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour and mix on low until combined into a smooth batter. Scrape down the sides of the bowl and mix again to combine completely. Measure the batter evenly into the prepared cake pans, about 226 grams each.
Step 3
Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, cane sugar, and vanilla extract. Whisk starting on low, gradually increase speed as mixture starts to thicken, until you are at full speed.
Whisk until the frosting is light and fluffy. Transfer to a piping bag with Ateco tip #846.
Step 5
To assemble the cake jars: Remove the cakes from the pans, and break them up with your hands into a large bowl.
Fill the jars a quarter of the way with cake, then a swirl of frosting, a couple fresh raspberries, and repeat another layer. Continue this process with the rest of the jars.
Baker's Tips
- Make sure your butter and dairy products are at room temperature. This makes your cake batter come together so easily and you won't have any lumps. It's truly worth the wait to have a perfectly smooth cake batter, as smooth cake batter is what will give you that perfect cake fluffy texture and good crumb.
- You don't have to worry too much about greasing cake pans here, or even using parchment if you don't want to. The fun thing about cake jars is that the cake is broken up anyways, so there is no need to remove a perfect cake from the pan! Cake jars are also a great recipe to make when you mess up a cake – either it sunk or it broke – turn it into cake jars!
- Whipped cream frosting has so very few ingredients, so they all truly matter. My favorite heavy whipping cream is Organic Valley, but there are other organic options out there that are just as good. Just make sure you're using high quality organic cream.
- Makes sure to use delicious ripe raspberries! They are in season right now, so they are pretty amazing. You can also use a different kind of fruit if you have that on hand as well, any type of berry would be delicious.
- Make sure to store this in the refrigerator as these jars have whipped cream frosting. Like I mentioned above, it's best if you have cap the jars with a lid. But, if not then putting a piece of plastic wrap over each one will at least help a lot!
FAQ's
If you don't have cake pans, feel free to bake the batter in cupcake pans. It will bake for the same amount of time and you are going to crumble up the cake anyways! So, it doesn't really matter how it's baked.
Yes, feel free to use any kind of fresh berries you have on hand. This recipe would also be delicious with summer stone fruits like apricots or peaches!
Because these cake jars are made with whipped cream frosting, they need to be stored in the fridge in an airtight container.
Craving More?
Raspberry Whipped Cream Cake Jars
Equipment
- 6-inch Cake Pans (or a cupcake pan)
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- ½ cup milk (room temperature)
- 57 grams sour cream (room temperature)
- 170 grams cake flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 3 cups heavy whipping cream
- 212 grams powdered sugar (sifted)
- 1 ½ teaspoons vanilla extract
Topping
- 340 grams fresh raspberries
Instructions
- Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the eggs, milk, and sour cream and mix for a few rotations. It will look like cottage cheese at this stage. Make sure to scrape down the sides of the bowl to get the sugar that sticks to the bowl.
- In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour and mix on low until combined into a smooth batter. Scrape down the sides of the bowl and mix again to combine completely. Measure the batter evenly into the prepared cake pans, about 226 grams each.
- Bake for 20 minutes or until a toothpick inserted in center comes out clean. Allow to cool completely in the cake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, cane sugar, and vanilla extract. Whisk starting on low, gradually increase speed as mixture starts to thicken, until you are at full speed.
- Whisk until the frosting is light and fluffy. Transfer to a piping bag with Ateco tip #846.
- To assemble the cake jars: Remove the cakes from the pans, and break them up with your hands into a large bowl.
- Fill the jars a quarter of the way with cake, then a swirl of frosting, a couple fresh raspberries, and repeat another layer. Continue this process with the rest of the jars.
- Store in the fridge for up to 3 days.
Notes
Nutrition
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These are the perfect summer cake!