A soft, pastel surprise in a jar — this Easter Cake in a Jar feels like finding a tiny garden of memories. I remember the first bite: bright, pillowy cake layered with sweet white frosting and a little scatter of jellybeans, and it instantly turned a backyard egg hunt into something gentle and celebratory.
Why make this recipe
- Portable, charming, and utterly delightful — perfect for gifting, potlucks, or a sweet centerpiece for an Easter brunch.
- The jars keep each serving neat and pretty, so you get that perfect cake-to-frosting ratio with every spoonful.
- It’s quick to assemble and visually stunning: the rainbow layers peek through the glass like little springtime tapestries.
How to make Easter Cake in a Jar
Ingredients:
- 1 White Cake Mix, make batter per package directions
- 1 Can White Frosting
- Edible Easter Grass
- Jelly Bean Easter Eggs
- Food Coloring—pink, yellow, teal, purple
- 4 Jars—4-6 oz.
- Optional: Easter Sprinkles
Directions:
- Divide the cake batter into 4 small bowls and color each bowl of batter a different color.
- Scoop the batter into cupcake tins. The batter will make 4 cupcakes of each color. Bake the cupcakes according to the package directions.
- Let the cupcakes cool and crumble them into bowls, making sure to keep the colors separate.
- Put the frosting into a plastic bag and cut a corner off to use for a piping bag.
- Put a little scoop of purple cake into a jar then pipe a thin layer of frosting over that. Add another color of cake and put on another layer of frosting. Repeat with the other two colors, and the top layer will end with frosting at the top edge of the jar. Make sure the layers of frosting touch the edges of the jar, so you can see the separation of cake layers and frosting layers from the outside of the jar.
- Repeat step 5 with the other 3 jars.
- Now decorate the tops of each jar with a little edible grass and a few jellybean eggs to look like a little nest. Or you can use Easter sprinkles instead and sprinkle on the tops of jars.
- Fun dessert for any Easter celebration!
How to serve Easter Cake in a Jar
Serve these jars chilled or at room temperature. For a soft, just-baked texture, allow them to sit at room temp for about 20–30 minutes before eating so the frosting loosens slightly. Hand each guest a tiny spoon and watch them smile as they peel back the layers with every bite. They’re also perfect to place at each place setting as an edible favor.
How to store Easter Cake in a Jar
- Refrigerate covered for up to 3–4 days. Place lids or plastic wrap over the jars to keep the frosting firm and the colors bright.
- If you prefer a softer cake texture, bring jars to room temperature for 20–30 minutes before serving.
- These jars freeze well for up to one month; thaw in the refrigerator overnight and finish at room temperature for best texture.
Tips to make Easter Cake in a Jar
- Use gel food coloring for more vibrant hues without thinning the batter.
- Pipe frosting carefully so layers are even and touch the jar edge—this creates that beautiful striped look.
- Keep cake crumbles dry and separated by color to avoid muddying the layers.
- If you don’t have a piping bag, use a zip-top bag with a small corner snipped off; steady pressure gives you neater frosting.
- Add a thin brush of simple syrup (1 part sugar dissolved in 1 part water) if your cake turns out a little dry before crumbling.
Variations
- Lemon or almond extract: add a teaspoon to the frosting for a subtle flavor lift.
- Chocolate-swirled jars: fold a bit of melted dark chocolate into some crumbles for a marbled layer.
- Mini carrot cake twist: stir grated carrot and a pinch of cinnamon into one color of batter for a springtime nod to tradition (still delightful layered with white frosting and edible grass).
FAQs
Q: Can I use homemade cake instead of a box mix?
A: Absolutely. Make your favorite white or vanilla cake recipe, cool it, and crumble it into colored batches the same way. Homemade adds a lovely depth of flavor.
Q: How many jars does this recipe make?
A: Following the directions, you should end up with four 4–6 oz. jars. If you want more, double the cake mix and frosting and plan for extra jars.
Q: Is there an egg-free or dairy-free option?
A: Yes. Use an egg-free cake mix and dairy-free frosting to accommodate dietary needs. Check labels to ensure all decorations are vegan-friendly if needed.
Q: Can I assemble these ahead for a party?
A: You can assemble up to 24 hours ahead and refrigerate. Add the edible grass and jellybeans right before serving to keep them fresh-looking.
Q: How do I transport the jars without smudging the frosting?
A: Use lids and nest the jars in a shallow box with crumpled tissue or clean kitchen towels to keep them steady. Place them upright and refrigerate if traveling far.
Conclusion
If you love the idea of portable, pretty desserts, you might also enjoy creative jar desserts like the charming Carrot Cake Jars for Easter, which give a rustic twist to the same concept. For another playful, Easter-themed jar dessert idea, check out this delightful Easter Bunny Cake in a Jar for inspiration.
May your Easter table be filled with color, sweetness, and little jars of joy — happy baking, dear friend.
Easter Cake in a Jar
Ingredients
Method
- Divide the cake batter into 4 small bowls and color each bowl of batter a different color.
- Scoop the batter into cupcake tins. The batter will make 4 cupcakes of each color. Bake the cupcakes according to the package directions.
- Let the cupcakes cool and crumble them into bowls, making sure to keep the colors separate.
- Put the frosting into a plastic bag and cut a corner off to use for a piping bag.
- Put a little scoop of purple cake into a jar then pipe a thin layer of frosting over that.
- Add another color of cake and put on another layer of frosting. Repeat with the other two colors, ending with frosting at the top edge of the jar.
- Make sure the layers of frosting touch the edges of the jar for visibility.
- Repeat step for the other 3 jars.
- Decorate the tops of each jar with a little edible grass and a few jellybean eggs or use Easter sprinkles instead.