You guys have been loving my Strawberry Whipped Cream Cake recipe, and rightfully so as that cake is so good and so easy! Plus Whipped Cream Frosting is the best, especially during summer when you want a cool treat. So, today I’m sharing a recipe for easy Raspberry Whipped Cream Cake Jars. This recipe is just like my Strawberry Whipped Cream Cake but with raspberries and served in a jar!
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.
You can use any kind of jar you have to make a cake jar. I usually use an 8-ounce glass jar as this is what we use for pie jars at the bake shop. However, since quarantine it has been near impossible to find them in stock! I don’t know what people are doing with these jars! Storing a mad amount of spices? Making candles? But the madness has to stop, and I hope these jars are more available soon.
But don’t worry, we have other options for cake jars. 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.
Tips for making the best Raspberry Whipped Cream Cake Jars
• 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!
Why use organic ingredients in Raspberry Whipped Cream Cake Jars? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor.
So, I highly recommend that you buy the best organic ingredients for these amazing Raspberry Whipped Cream Cake Jars! You can also shop my Amazon Storefront for all my favorite organic ingredients here.
Raspberry Whipped Cream Cake Jars
Makes 12 jars
1/2 cup (113 grams) organic salted butter, softened
170 grams (1/2 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs, room temperature
1/2 cup organic milk, room temperature
1/4 cup organic sour cream, room temperature
170 grams (1 cup plus 3 tablespoons) all natural cake flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
3 cups heavy whipping cream
212 grams (1 1/2 cups) organic powdered sugar, sifted
1 1/2 teaspoons organic vanilla extract
12 ounces fresh organic raspberries
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 wooden pick 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.
Gluten Free — Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.
High Altitude — Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!