You guys, I was covered in flour and was on my feet all day. I’m tired…but really happy. 
The Jar Cakes I made for the National Food Bloggers Bake Sale took some time, but they turned out really well, don’t you think?
Some of you may have found your way to my blog after seeing instructions written on a Jar Cake you bought this weekend. Welcome to my patch of the world wide web! You’ll find lots of curly, crafty, delicious ideas here. I hope you have as much fun with them as I have.
If you’re interested in making these Jar Cakes yourself, they aren’t as daunting as you think. The concept’s pretty simple: It’s like making cupcakes, but your cupcake liners are actual mason jars. I’ve taken the guesswork out of cooking times and measurements in making them with two recipes: Swirled Nutella Cupcakes and Blueberry Sour Cream Coffeecakes. They take a dash of patience, but absolutely worth it to make!
Here are the two recipes I used for these Jar Cakes:
BLUEBERRY SOUR CREAM COFFEECAKES
Note that for the Coffeecakes, I decreased the sugar by half a cup. It comes with a brown sugar streusel, and I thought it would be just as good with a little bit less sugar. (And it is!)
Step #1: BUY THEM JARS.
I found these at Smart & Final for $7.99 a dozen. They’re 1/2-pint mason jars by Kerr.
Step #2: BOIL THEM JARS.
I do this to sterilize them. I boil the rims and lids as well. It’s probably not necessary, but my mother is a nurse and I can already hear her sage’s wisdom about hygiene. (My mother’s voice is part of the running commentary in my head while I’m cooking most times!)
Dry jars, rims, lids.
Step #3: FIRE UP THE OVEN, MAKE YOUR BATTER.
Step #4: GREASE THEM JARS.
I use one or two spritzes of PAM For Baking. That’s all you really need.
Step #5: MANTRA THOSE JARS.
FOR THE NUTELLA CUPCAKES, REMEMBER THIS MANTRA: BATTER, NUTELLA, BATTER, NUTELLA.
If you’re lazy, you can just plop the batter in and put all the Nutella on top. But I did it this way so that when you’re eating the cake, there’s enough Nutella-to-cupcake ratio distributed all throughout. Swirl the Nutella into the batter each time you place a layer of it in the jar.
You’ll need a 1/4 measuring cup and a small ice cream scoop for this step. I did the cupcake layers this way: 1/4 cup batter, 1 scoop Nutella, (swirl), 1/4 cup batter, 1 scoop Nutella, (swirl). I used a chopstick to swirl the Nutella.
It may seem a little laborious, but trust me, reciting the mantra helps. Remember, “Wax on, wax off?” It worked for Mr. Miyagi and Daniel in Karate Kid, it will work for you, too! Mantras will help you kick some kitchen a**! 
FOR THE BLUEBERRY COFFEECAKES, YOUR MANTRA IS: BATTER, SUGAR, BATTER, SUGAR.
Use a 1/3 measuring cup and a small ice cream scoop for this step. Layers go: 1/3 cup batter, 1 scoop streusel mix, 1/3 cup batter and 1 scoop streusel mix. Pat down the last streusel mix layer.
Remember: The mantra is your friend.
Step #6: BAKE THEM JARS. (ALWAYS REMEMBER TO WIPE THE INSIDE WALL OF YOUR JARS JUST ABOVE THE BATTER LINE BEFORE YOU PUT THESE IN THE OVEN.)
Cooking times: Nutella Cupcakes = 23-25 minutes / Blueberry Coffeecakes: 55-60 minutes. The toothpick is the final authority on doneness! A couple of crumbs on it means it’s ready.
Look at these beauteous little cakes!
Step #7: STICKER THEM JARS.
I made these round labels on Word and some shipping labels. If you seal these while they’re still hot, the rubber rims actually create a vacuum and not only keep the cakes moist, but extend their shelf life considerably.
Step #8: SPOON THEM JARS.
I wanted those who bought these to be able to eat them right away, so I taped some beribboned (I love that word) spoons to the jars. At the urging of my nurse mother, I covered each of them in cling wrap, for hygiene’s sake.
Step #9: STEP BACK, THROW YOUR APRON IN THE AIR, DANCE A LITTLE JIG—YOU’VE JUST MADE THE DARNDEST CUTEST JAR CAKES!
Almost any cake/cupcake recipe can be used for Jar Cakes. I’ve made some during Christmas with Red Velvet Cake and a layer of frosting on top as gifts. With frosting, you’ll have to wait for the cakes to cool, frost them and seal them. No vacuum in that case, but you won’t need it. With frosting, that cake’s not going to last long!
I hope you have fun trying your hand at these baking gems. I’m here for questions; ask away in the comments section.
Until the our next delicious meeting, stay curly out there!
—–
Further Reading Into The Art Of Jar Cakes (Reading is fun! You should do it more!)
Wow! I love this idea! Did you invent it? (Uhm, no. Jar Cakes have been around awhile. Read this and this.)
My favorite aunt loves Nutella, but she lives in Romania. Or Japan. Or somewhere far. I wish I could... (…send these Jar Cakes by mail? Why yes, you can! These are popular as gifts to soldiers abroad. Read this.)
What am I going to do with that blasted jar once I’ve eaten the heck out of that cupcake? (I’m glad you’re thinking of recycling! These jars are great for mini terrariums, or you can make these uber cute sewing-kit jars a la Martha Stewart. Crafty, eh?)
What is Nutella, exactly? (You poor child! You’re missing half your life if you haven’t introduced your tummy to this yummy hazelnut-chocolate concoction. Read up on it here.)
April 18th, 2010 at 2:01 am
Mmm..those look lovely, J.
I’m nuts over Nutella. So is my only girl. We can polish off a whole jar in just one sitting
April 18th, 2010 at 2:13 am
absolutely BRILLIANT. You were, as Erika said on twitter just now, the uncontested winner for great baking at today’s event. You’re a pleasure to hang out with and a real joy to read on the page. I look forward to getting to know you more! Best, Brooke
April 18th, 2010 at 3:34 am
So neat and pretty!
April 18th, 2010 at 4:59 pm
Fun, crafty and great idea for my holiday gift baskets but truth is, what caught my eye was your poem at the top.
I learned that poem as a little girl when the tradition was that you had to actually do a trick for your treat at Halloween, so my brothers and I always went out in a costume with a poem or song that correlated. Seriously.
I can still remember the year when my Mom dressed me up really girly, made sure that I had one huge curl right in the middle of my forehead and well, except for the last word in yours, not hard to figure out what my trick was, is it?
Thanks for the memories!
April 18th, 2010 at 5:10 pm
That is SUCH an awesome idea! Can I steal it for my FB GABS, next year? Pretty please????
April 19th, 2010 at 11:41 am
Of all the bake sale posts I’ve seen so far, this is THE COOLEST treat!
April 19th, 2010 at 12:36 pm
These were sold out before I could try one!! Such a fab idea though. May have to try it myself. Definitely the hit of the bake sale.
April 19th, 2010 at 3:31 pm
Wow, so nifty! Wish I was there to buy them. Good job, J!
April 28th, 2010 at 2:00 pm
those look really cool. what an interesting technique.
May 3rd, 2010 at 10:37 pm
Thanks, all, for the compliments. You made me blush for days!
May 5th, 2010 at 5:00 pm
I made these for teacher appreciation week this week. thanks so much for the inspiration. they were a huge hit!
May 16th, 2010 at 11:13 pm
I’m going to try these for my boyfriend’s birthday! I’m “Martha Stewart in training”, he says. I’m sure he will be annoyed at all the fuss I’ll be making for his 27th birthday, but every year is worth celebrating! I’ll probably do a practice run or two. I’ll let you know how it turns out!
Keep the ideas coming. M.Jay! Love, LOve, LOOOVE your blog!
June 29th, 2010 at 9:57 am
Hey!
These look great. I might have missed this, sorry, but I was just wondering what the shelf life on these is?
Thanks!
Amy
June 30th, 2010 at 8:11 pm
Hi Amy! If you do these without frosting and put the sealing caps on while they’re hot, they’ll form a vacuum as they cool. This way, they pretty much can last up to two weeks. I’ve heard they last forever, but I don’t want to take any chances. Their awesome shel life make them great gifts for mailing!
With the frosting and no vacuum, I give them five to seven days.
Good luck!
July 2nd, 2010 at 7:43 am
Your unselfishness is noteworthy!!!
Thank you for sharing your abilities in such a clear manner…
I know I will make the grade, when I bring these beauties to my granddaughter’s class!
September 29th, 2010 at 1:17 am
Hi! I am inspired to try this out for our fund raising. How much did you sell yours?
I don’t know how to price it on top of the cost to make it still affordable but still have enough to donate to our cause.
Thank you so much for sharing this!
October 15th, 2010 at 2:56 pm
[...] shower… Pumpkin Cake in a Jar Instructables: Cake in a Jar Youtube: How to Make Cake in a Jar Chocolate Cake in a Jar Jar Cakes from The Girl with a Curl (these look particularly [...]
November 21st, 2010 at 10:32 pm
[...] in the All American Bake Sale, raising money for Share our Strength. A fellow baker/blogger ( A girl with a Curl) brought the cutest thing, ever! ”Jar Cake”. I was looking for a way to recreate [...]
November 23rd, 2010 at 8:16 am
Hey,
I was wondering how long the Nutella jar cakes keep for? x
November 23rd, 2010 at 8:31 am
What a great idea, wished I’d have though of it.
Do they have a sell by date?
Thanks for sharing
Jane
November 30th, 2010 at 3:36 am
Hello J,
I’m not sure if you remember me … I’m Mitzi’s classmate in St. Scho Bacolod (batch lower than yours). I’m Giselle’s cousin too.
I had a chance to read your blog the other day and I’m so impressed (and inspired!). I love baking & crafts as well. Actually, I gave up my corporate life to pursue my passion for Pastry & Bakery Arts (took up a 14 month course here in Manila).
I want to try these jar-cakes and might give them away for Christmas. Cool idea!
I hope it’s okay w/ you.
Good luck and continue to inspire your readers. Halong!
Rhee
January 7th, 2011 at 12:07 am
[...] idea of baking the cake in the jar is genius – thank you Girl with A Curl for introducing us to it back at the Food Blogger’s Bake [...]
April 11th, 2011 at 11:05 pm
Hi J., I’m actually not used to J. Back in high school i used to call you by your full name…
I love this jar cakes… will try it out later…
hope you don’t mind if I link your website in my blog… thanks…:)
April 13th, 2011 at 3:12 pm
[...] I added Nutella to the mixture before baking it. Got the idea from a high school classmate’s blog. Check it here. [...]
April 19th, 2011 at 8:14 am
Those are really cute!! I make jar cakes and sell them on my website. I have never thought of attaching a spoon. Please check out my website or join me on Facebook!!
July 1st, 2011 at 10:24 am
hey, I just saw this but I’m not sure where to get the recipes from to make the nutella cupcakes..can someone help me out??
July 4th, 2011 at 12:16 pm
I thought about doing this a while back, but I read online that mason jars aren’t suited for being put into the oven and they might shatter, so I decided against it.
July 7th, 2011 at 7:29 am
I will be making one in the weekends. I hope that it would look as good as yours.
July 26th, 2011 at 5:51 am
I didn’t see the temps to bake these? Is it the same temp as in the original recipes?
July 26th, 2011 at 11:19 pm
This is a really good idea. Comfortable and reusable. One of the best i saw.
August 13th, 2011 at 4:56 pm
I looked your whole website over several times and maybe I’m missing something but, I didn’t see anywhere what to bake these wonderful treats at. These look great. A wonderful Idea for the holidays, but I didn’t even consider something like this cause I would have been afraid of the class exploding in my oven or something, I don’t know why, so I would love to know a reasonable temp to use.
Thank you.
August 22nd, 2011 at 9:36 am
Hi, I started making these to ship to my husband overseas. However I leave the lids in scalding water on low on the stove and remove one jar at a time out of the oven to cover.
My question is this. If I stir in lets say a marshmallow/cream cheese frosting in with a carrot cake batter before baking, how would the frosting NOT stay ok for as long as a jar that does not have frosting in it? I’ve done tons of searching and can’t find any real good information on it. I have food allergies and most OTC (lol) frostings have soybean oil in them and so I make all my frosting home made. What if it was a sugar glaze instead…would that be ok? If I heated the glaze on the stove and poured immediately into the jar after removing it from the oven and THEN putting on the lid? It wouldn’t lose hardly any more heat than usual. So what gives?
Thanks so much for your input!
September 2nd, 2011 at 10:13 am
these look soooo tasty! Especially the nutella ones
I had no idea you could bake mason jars!
October 10th, 2011 at 10:13 am
how much do you charge per jar?
January 4th, 2012 at 12:50 pm
Do you think the two recipes above would ship okay to soldiers? Or should I stick to box cake mixes?
February 3rd, 2012 at 8:31 pm
What do you do about the fact that the cakes sweat? I want to send them to my husband but it will take at least a week to get to him??