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Neapolitan Cake in a Jar

By Ole & Shaina Olmanson |


Growing up, my mom always loaded the fridge full of Neapolitan ice cream. It was her flavor of choice, and even my chocolate-hating sister did not complain. The perfect summer pastime for us was a gallon bucket of ice cream and a few spoons, standing in the kitchen with the windows open, scooping the melty vanilla, chocolate and strawberry into our mouths.

In honor of those summer afternoon memories, I stuck that classic ice cream flavor into a cake and packaged it up in a jar with a similarly-flavored swirl of buttercream right up on top.

Neapolitan Cakes in a Jar
24 8-ounce canning jars
chocolate cake batter
strawberry cake batter (I used a pink lady cake)
vanilla cake batter
chocolate buttercream
vanilla buttercream
strawberry buttercream

Preheat oven to 350 degrees F. Spray the inside of the canning jars with canola oil. Scoop 2 tablespoons of each flavor cake batter into the jars one at a time to create layers. Bake at 350 degrees F for 15-20 minutes or until center of the cake springs back when touched. Remove from oven and top with rings and lids. The jars will pop and seal as the cakes cool. Store in the fridge until ready to serve.

To frost I used Katie’s technique for two-tone frosting, place all three frostings in three different piping bags. Cut the tips off and then place the three bags into one larger bag fitted with a large-sized tip. Then pipe frosting onto cakes before serving.

Makes 24 cupcakes when you use approximately 1/2 the cake batter for each of the 3 cakes flavors.

For even more recipes in a jar, check out “Contain Yourself! 15 beyond-exciting desserts in a jar!

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About Ole & Shaina Olmanson

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Ole & Shaina Olmanson

Shaina Olmanson is the food writer and home cook behind Food for My Family. Shaina can usually be found in one of three places: cooking, at the computer or behind the camera. These three things occur in the kitchen simultaneously with her four children hanging from her apron strings as she teaches them to cook and the importance of eating locally, seasonally, organically and together. She is a former Babble Food blogger.

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10 thoughts on “Neapolitan Cake in a Jar

  1. Jaime (sophistimom) says:

    These look wonderful, Shaina, and thanks for the link!

  2. Lori D says:

    Oh my! Yum! Darned diet!!

  3. bridget {bake at 350} says:

    this is so adorable! Shaina…can you move to Texas, please?

  4. bety says:

    very good idea!!!

  5. Judith says:

    For a little extra surprise & deliciousness add mini chocolate chips to the chocolate cake batter,turns it to double chocolate. Adding strawberries to the strawberry batter making it double strawberry & choose your favorite vanilla flavor cake mix or recipe to make it’s batter. This also adds more moisture yummyness that can’t be described .Then when you add your buttercream icing either try mixing in a little bit of mini chocolate chips into the chocolate buttercreame & a few diced up strawberries into the strawberry buttercreame or add them as a garnish sprinkled over the top of the buttercreams. It gives it a little extra delicousness & if you use as a garnish a little extra eye appeal as well.

  6. Mitzi Arellano says:

    Can these be frozen? My daughter is getting married in May and would love to have the groom’s cake be cake-in-a-jar. I’m wondering how far out I can make them from the actual wedding date…

  7. Diane says:

    Try adding the frosting in one bag, you can load some on the walls of the bag, like stripes.

  8. Linda Ward says:

    I make applesauce cake in a jar for Christmas gifts. You can make them in October and they are still good at Christmas. It is just like canned food. It is sealed and safe to use for up to 6 months….maybe longer. No refrigeration required.

  9. Emily says:

    Awesome! Love the swirled frosting tip! So does this make 48 cupcakes if all the cake batter is used?

  10. Trina says:

    Adorable! I’m just wondering….only 2 table spoons of each batter? A total of 6 table spoons? That seems like very little batter. And the picture shows the finished cake being aprox. 3/4 of the jar. I know the cake rises but is this correct? Just making sure!

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