Description

Create delightful, portable treats with these vibrant vanilla sprinkle jar cakes. Perfect for picnics or parties, these layered desserts stay moist and look stunning while offering the ideal ratio of fluffy frosting to soft cake in every bite.

Ingredients

All-purpose flour
Cornstarch
Baking powder
Salt
Unsalted butter, room temperature
Granulated sugar
Egg whites, room temperature
Canola oil
Pure vanilla extract
Whole milk, room temperature
Rainbow sprinkles
Powdered sugar

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Instructions

Preheat oven to 350℉ (175℃) and grease a 9×13 or 7×11 inch jelly roll pan, then line with parchment paper.
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt for an even rise.
Cream the butter and sugar for 3-4 minutes until light, fluffy, and pale yellow.
Mix in the egg whites one at a time, followed by the canola oil and vanilla extract.
Alternately add the dry ingredients and milk on low speed, beginning and ending with the flour mixture.
Gently fold in the rainbow sprinkles, pour into the pan, and bake for 8-12 minutes until a toothpick comes out clean.
Whip butter for 4 minutes, add powdered sugar and vanilla on low, then whip at high speed until light and fluffy.
Cut cake into circles using a cookie cutter and layer with frosting and extra sprinkles inside jars.

Notes

To keep the cake layers extra moist if making in advance, lightly brush each cake circle with a simple syrup before layering with frosting. These jars are freezer-friendly; just ensure you use freezer-safe glass and leave a little headspace at the top.

Prep Time: 20 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American