Description
These charming jar cakes feature layers of tender vanilla sponge and fluffy buttercream frosting, making them the ultimate portable treat. Perfect for picnics or as a thoughtful gift, they combine rustic farmhouse appeal with a delightful sprinkle-filled crumb.
Ingredients
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- Unsalted butter (room temperature)
- Granulated sugar
- Egg whites
- Canola oil
- Vanilla extract
- Whole milk
- Rainbow sprinkles
- Powdered sugar
Instructions
- Preheat your oven to 350℉ (175℃) and line a 9×13 or 7×11 inch pan with greased parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined.
- Cream the butter and granulated sugar for 3 to 4 minutes using a mixer until the texture is pale and airy.
- Add the egg whites one at a time, followed by the canola oil and vanilla extract, mixing until smooth.
- Turn the mixer to low and add the dry ingredients in three parts, alternating with the milk in two parts, mixing just until streaks disappear.
- Gently fold in the rainbow sprinkles and pour the batter into the prepared pan, smoothing the top.
- Bake for 8 to 12 minutes or until a toothpick comes out clean, then let the cake cool completely on a wire rack.
- Whip the frosting butter until creamy, then add powdered sugar and vanilla, beating for several minutes before adding milk to reach a spreadable consistency.
- Use circle cutters to create cake rounds and layer them inside glass jars with frosting piped between each cake layer.
Notes
To ensure your cake is as light as possible, avoid overmixing once the flour is added to the wet ingredients. If you do not have a circle cutter, the rim of a small drinking glass works perfectly to size your cake rounds to fit the jars.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American