Rainbow Cake in a Jar

Even though Miss C is uber grown up and mature now, she loves anything "in a jar".  Pies. Cookies. Cakes. You name it. She has excellent taste.

For her birthday this year I though that I would try something a little different. Rainbow cake in a jar. WHOOHOO. I know some of your minds just exploded. Rainbows and cakes and mason jars. Together. Wow.


"How can average everyday out of the box cooks make this?," you might ask.
 Don't let on, but it is really easy.

AND

REALLY messy.....especially if you are impatient and like to "taste test" the batter as I do to ensure my family received only the finest tastes.

Here is what you'll need:

• Box of white (your best choice) or yellow cake mix
• Can of frosting, or your own. I prefer a homemade cream cheese frosting, click for recipe.
• 6 mason jars size 12 oz washed and dried
• package of food coloring
• cake pan 
• water
• hand mixer
• 4 separate smaller bowls
• small ice cream scoop or tablespoon 
• cooking spray

Preheat your oven to 350. While the oven pre-heats make your cake mix according to the directions on the back of the box. (In my picture you may see milk, I always substitute milk for water in cake mixes, I think it gives them a fluffier and richer texture)

 

  Spray the inside of each mason jar well with non-stick cooking spray 

 
Separate the cake mix into each of the four bowls equally. Add food coloring. A lot. The more you add the more vibrant the color, and saturation is the key here. I used some cheap-o stuff from the Dollar Tree, and I ended up using the entire bottle of each color to get the tint I wanted.

Using your ice cream scoop or tablespoon carefully scoop the mixes into your jars. It work best to start with the darker color and work your way up to the lightest. Doing one color at a time in each jar, washing your spoon or scoop as you go from one to the next, is the easiest way to keep the colors from running together and ensuring you have the same amount in each jar.

Grab your cake pan and fill it with around 1/2 an inch or so of water. Add mason jars and place in over. Bake for 25-45 minutes. Mine took 45, but ovens vary so just keep an eye on them.

Transfer to a wire rack to cool.

Take a spatula or butter knife and carefully take off the rounded tops of the cakes if you are a perfectionist. If not, just go ahead and slop from frosting in there. I usually fall into the latter category, but since this is for Miss C, I was careful.

You can put the lids on these and store in the fridge, or just eat them as soon as you are done frosting them like a normal person.