Raspberry Whipped Cream Cake Jars


Cakes & Cupcakes Gluten Free High Altitude No Seed Oils Summer Valentine's Day | Published August 8, 2021 by Mimi Council

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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.

raspberry whipped cream cake jars

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. 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 these 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.

raspberry whipped cream cake jars

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 vanilla cake and whipped cream frosting which is so light. These easy 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.

raspberry whipped cream cake jars

Ingredients

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Organic Valley Large Eggs

Simply Organic Vanilla Extract

Organic Valley Grassmilk

Organic Valley Sour Cream

Homemade Organic Cake Flour

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Organic Valley Heavy Whipping Cream

Florida Crystals Organic Powdered Sugar

raspberry whipped cream cake jars

Tools Needed

Digital Food Scale

Stand Mixer

6-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable cake pans!)

Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)

Piping Bags

Ateco Tip #846

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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.

raspberry whipped cream cake 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!
raspberry whipped cream cake jars

FAQ's

What if I don't have cake pans?

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.

Can I use another kind of fruit?

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!

How should I store these?

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

Raspberry Whipped Cream Cake Jars

Mimi Council
This easy summer dessert combines light vanilla cake with fluffy whipped cream frosting and fresh raspberries. You will love these easy cake jars because they are summer in a jar!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Makes 12 cake jars
Calories 487 kcal

Ingredients
 
 

Batter

Frosting

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

Gluten Free — Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) gluten free flour blend.
High Altitude — Bake at 350°F for 17 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 487kcalCarbohydrates: 48gProtein: 5gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 119mgSodium: 217mgPotassium: 149mgFiber: 2gSugar: 35gVitamin A: 1205IUVitamin C: 8mgCalcium: 87mgIron: 1mg
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