Cake Jars

(0)
5 1 5
Rate this recipe Thanks for your feedback!
    (Not for me)
    (OK)
    (Nice)
    (Tasty)
    (Scrumptious)

These cake jars are super easy to create and a great way to use up any left over sponge!

about 4 - 6 Portions

Easy 45 Minutes

Ingredients

Ingredients

For the recipe  Cake Jars

For the Sponge:

1 g Instant Coffee Granules (1 tsp)
250 g Plain Flour
75 g Dr. Oetker Fine Dark Cocoa Powder
250 g Caster Sugar
100 g Light Brown Sugar
5 g Dr. Oetker Baking Powder (1 tsp)
150 ml Vegetable Oil
2 Medium Eggs (beaten)
10 ml Dr. Oetker Madagascan Vanilla Extract (2 tsp)
250 ml Buttermilk

For the Buttercream:

600 g Dr. Oetker Vanilla Buttercream Style Icing
150 g Salted Caramel Sauce

To Decorate:

100 g Salted Caramel Sauce
Chocolatey Caramel Crunch

preparation

Preparation

For the Sponge

Step 1: First up let's make the sponge; preheat the oven to 180°C/160°C/Gas Mark 4. Grab a 10x8” baking tray and grease and line, now we’re ready to bake!

Step 2: First thing; mix your coffee with 100ml boiling water in a small bowl and set aside to cool. Pop all your dry ingredients into a large bowl and mix. Make a well in the centre and add the oil, Vanilla Extract, eggs, buttermilk and coffee mixture and whisk together until thoroughly mixed, your mixture will be quite runny.

Step 3: Pour the mixture into your prepared baking tray and pop in the oven to bake for 25-30 minutes. To make sure your sponge is baked pop a skewer into the centre of the sponge and it should come out clean. Leave to cool in the tin for 15 minutes, then remove, and pop onto a wire rack to cool completely. 

For the Buttercream

Step 4: Pop your Buttercream into a large bowl and add your salted caramel sauce. Mix together to combine and loosen the buttercream. Cover until your sponge is cool.

Step 5: Once your sponge is cool, cut a circle the same diameter as the top of your jar (cut enough circles for the number of cake jars you are making). Crumble up the remaining sponge to large crumbs; you can do this either with your hands or a fork. Set aside in a bowl. 

Step 6: Take your jars and pop a few spoonfuls of sponge in the base of each to create an even sponge base layer. Drizzle some caramel sauce on top of the sponge and then pipe or spoon a layer of buttercream on top. Repeat again adding another layer of crumbled sponge, caramel and buttercream. Finish with a circle of sponge on top (that you previously cut out). – if you are using taller jars you might need to add another layer of crumbled sponge and buttercream before popping on the sponge circle. 

Step 7: Pop the remaining buttercream into a piping bag fitted with an open star nozzle and pipe a buttercream swirl on top of each jar – if you do not have a piping bag you can add a spoonful of buttercream on top and smooth out using a palette knife or back of a spoon. Drizzle over any remaining caramel sauce and finish with Chocolatey Caramel Crunch Sprinkles! 

Nutritional Information for the recipe Cake Jars

Per Serving Per 100 g / ml
Energy 91075 kJ
21753 kcal
1700 kJ
406 kcal
Fat 707.81 g 13.20 g
Carbohydrate 3,640.72 g 67.90 g
Protein 173.51 g 3.24 g

preparation

Preparation

For the Sponge

Step 1: First up let's make the sponge; preheat the oven to 180°C/160°C/Gas Mark 4. Grab a 10x8” baking tray and grease and line, now we’re ready to bake!

Step 2: First thing; mix your coffee with 100ml boiling water in a small bowl and set aside to cool. Pop all your dry ingredients into a large bowl and mix. Make a well in the centre and add the oil, Vanilla Extract, eggs, buttermilk and coffee mixture and whisk together until thoroughly mixed, your mixture will be quite runny.

Step 3: Pour the mixture into your prepared baking tray and pop in the oven to bake for 25-30 minutes. To make sure your sponge is baked pop a skewer into the centre of the sponge and it should come out clean. Leave to cool in the tin for 15 minutes, then remove, and pop onto a wire rack to cool completely. 

For the Buttercream

Step 4: Pop your Buttercream into a large bowl and add your salted caramel sauce. Mix together to combine and loosen the buttercream. Cover until your sponge is cool.

Step 5: Once your sponge is cool, cut a circle the same diameter as the top of your jar (cut enough circles for the number of cake jars you are making). Crumble up the remaining sponge to large crumbs; you can do this either with your hands or a fork. Set aside in a bowl. 

Step 6: Take your jars and pop a few spoonfuls of sponge in the base of each to create an even sponge base layer. Drizzle some caramel sauce on top of the sponge and then pipe or spoon a layer of buttercream on top. Repeat again adding another layer of crumbled sponge, caramel and buttercream. Finish with a circle of sponge on top (that you previously cut out). – if you are using taller jars you might need to add another layer of crumbled sponge and buttercream before popping on the sponge circle. 

Step 7: Pop the remaining buttercream into a piping bag fitted with an open star nozzle and pipe a buttercream swirl on top of each jar – if you do not have a piping bag you can add a spoonful of buttercream on top and smooth out using a palette knife or back of a spoon. Drizzle over any remaining caramel sauce and finish with Chocolatey Caramel Crunch Sprinkles! 

Nutritional Information for the recipe Cake Jars

Per Serving Per 100 g / ml
Energy 91075 kJ
21753 kcal
1700 kJ
406 kcal
Fat 707.81 g 13.20 g
Carbohydrate 3,640.72 g 67.90 g
Protein 173.51 g 3.24 g
Tracking consent

We would be happy if you agreed that we and our partners use cookies and similar technologies to understand how you use our website. This enables us to better understand your user behaviour and adapt our website accordingly. Furthermore, we and our partners would like to use this data for personalised offers on their platforms. If you agree to this, please click on "Agree". Please refer to our privacy policy  for detailed information. You can change your mind at any time.

Necessary features

We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.

Always active
Analytics and personalisation

In addition, we would like to learn more about how you use our website in order to optimise it for you and other users. To this end, we use cookies and similar technologies that map user behaviour and thus help us to improve our offer for you.

Yes

No

(Re-)Marketing / data sharing with third parties

To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.

Yes

No