Birthdays look different these days: so should the cake! It’s Charlie’s birthday today, so I got busy making an easy, delicious, Birthday Cake in a Jar!
Charlie is somehow 9 today?! His love for cake (obviously) and lemon got my wheels turning. I wanted something easy but fun (I bake for a living people – no extra work please!) and something we could whip up for simple sharing. This Birthday Cake in a Jar is not only SO stinkin’ cute, but next-level for a birthday celebration!Jump to Recipe
I couldn’t be more proud to be Charlie’s mom. He is the sweetest, most empathetic and kind little human with a heart of gold and so much talent. I am in no rush for him to grow up, but also can’t wait to see him continue to grow into such a wonderful little person. I mean, he’s already fitting my shoe size so he won’t be little for long. Time, please stop!
How to Make a Mason Jar Dessert
To make this recipe you’ll need the cake and icing ingredients (below), mason jars, sprinkles and fun toppings! You could dress these little jars up or keep them minimal and classic. Don’t forget a candle or a cute name tag if you are gifting! It is surprising how easy this is to do, and the final result is a real show stopper!
How To Make A Birthday Cake In A Jar
1. Bake The Cake
For this sheetpan cake mixture I adapted my Sicilian Citrus Bundt Cake (a family favourite). I used vanilla yogurt instead of ricotta, traded the oranges for lemons, and used a sheetpan instead of my bundt pan to create the Lemon Yogurt Sheetpan Cake below! This mixture has the perfect balance of sweetness and fresh citrus lemon flavour. Once the cake is baked and cooled, using a circle cookie cutter that will fit the size of jar you are using or even the lids, cut the cake into rounds that fit into the jar nicely!
2. Make The Frosting & Layer
I ended up using this simple buttercream frosting for the layers here, but you could use whatever you prefer. Your favourite icing or whipped cream will work as well. Place 1 round of the cake at the bottom and layer up from there! Gently press down between layers.
3. Top & Enjoy
Have fun with these cakes! Top with sprinkles, shredded coconut, whipped cream, more frosting, candles, whatever your heart desires! These are great for dropping off as gifts to friends!
Looking for more birthday cake recipes?! Try my Carrot Cake recipe or Auntie Peggy’s Chocolate Cake from the Fraiche Food Full Hearts Cookbook!! Note that your pan size may vary depending on the volume of batter (you’re looking for a thinner cake; fill the pan about 1/2″ full to get thin layers).
Birthday Cake In A Jar
Sheetpan Lemon Yogurt Cake
This simple sheetpan cake is super simple to make and absolutely no-fail. Use this cake as a base for this mason jar dessert and layer with either whipped cream or your favourite icing. The recipe yeilds 6-8 servings depending on the size of your jars.
- 3 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 cups vanilla yogurt
- 3 eggs, beaten
- 3/4 cup oil (canola, avocado or olive oil)
- 1/3 cup honey
- 1/3 cup lemon juice
- 1/4 cup lemon zest
- 1 teaspoon vanilla
- icing or whipped cream
Preheat the oven to 350 F and line a 13×18" sheetpan with parchment paper or spray with cooking spray.
In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt until combined.
In a separate medium bowl whisk together the yogurt, eggs, oil, honey, lemon juice, lemon zest and vanilla. Add the wet ingredients to the dry ingredients and mix to combine with a rubber spatula (don't over-mix). The batter will be quite thick.
Transfer the batter to the prepared pan, spread it evenly, and bake until it is golden brown and a toothpick inserted into the centre comes out clean, about 20-25 minutes. Set aside to cool. While the cake cools, make the icing (I use the 1 batch of the Wilton Buttercream Icing linked in the text above or whipped cream).
Once cooled, use a biscuit cutter to cut out round shapes the same diameter of the jars. Layer the cake in your jars with piped layers of icing and top with berries or sprinkles as your heart desires! These can be made ahead and kept in the refrigerator for a couple of days.